Archive for the ‘Crisps/Crumbles’ Category

Themes. I like using themes and I stick with them so bring on the fruit and weird vocabulary! Grunts! Yes I have already posted about a grunt, this one is a bit different but equally delicious.

Blueberries. They’re everywhere these days. Every year at this time we buy a flat or two of blueberries. Many of the berries end up being made into jam and the other half get frozen for the year. I can’t get enough of them in the wintertime. Blueberry pancakes, blueberry milkshakes, blueberry muffins…yes please.

Seriously people, buy them now and freeze them. Buying bags of frozen berries from Safeway in the winter is the biggest waste of money ever. We all know how frugal cheap I am…

Raspberries and blueberries aren’t normally the first combination that comes to mind when I think of fruit desserts. Trust me on this one, it works. This is a recipe that our family has used numerous times over the years but normally we keep it a strictly blueberry dish. Holy heck, raspberries just took this number to the next level. End of story.

Please excuse me while I run off to the kitchen to taste test one more bite horde all of this to myself…

Blueberry Raspberry Grunt

2 cups blueberries    2 cups raspberries

2 cups water            1 cup sugar

1 1/2 cups flour       2 tsp baking powder

1/4 tsp nutmeg        1/4 tsp salt

3/4 cup milk

Place blueberries, raspberries and water in a large pot; stir in sugar. Cook until mixture just starts to bubble. Lower heat.

Combine flour, baking powder, nutmeg and salt.

Stir in milk until dry ingredients are just moistened.

Drop dough by spoonfuls on top of simmering berry mixture. Cover; cook for 10 to 15 minutes or until dough is puffed.

Serve dumplings with sauce from pot and ice cream.


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One of the things that I love most about the summer is all of the fresh fruit that we get to eat. Strawberries, raspberries, tayberries, blueberries, blackberries, peaches, nectarines, cherries, the list could go on.

Nothing says summer like a good fruit dessert. This is the one time of the year when I will gladly pass on the chocolate and head straight for the fruit. My waistline wishes that this happened more often!

This year I’ve realized that with fruit baking comes a whole new jargon to learn. I thought I was informed, but I couldn’t have been more wrong. Cobblers, grunts, slumps, crisps, crumbles, buckles, brown bettys, pandowdy, and sonkers (yes you read that right). Looks like we need a vocabulary lesson. Here it goes…

Cobbler: contains a thick crust (usually a biscuit crust) and a fruit filling (peaches, berries, etc). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Often baked in the oven.

Grunt/Slump: a simple dumpling-like pudding (basically a cobbler) using fruit. Usually cooked on top of the stove. Named after the sound the berries make as they stew.
Crisps/Crumbles: Crisps are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal.
Buckle: a type of single layer cake with berries (usually blueberries) added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
Brown Betty: consists of fruit (normally apples) baked between layers of buttered crumbs.
Pandowdy and sonkers…those have yet to be attempted in my kitchen so I’ll leave it up to you to discover those.
I’ve already made a crisp and grunt so it was only fitting that this cobbler was next. Every single bite was delicious. I’ve never paired blueberries and peaches together, but apparently everyone else has, and I am currently killing myself for getting onto this train so late. Smitten Kitchen you never fail to amaze me. This one is another hands down summertime winner.
Make this, then make it again, then curse peach season for being too short…
Peach Blueberry Cobbler
Adapted from Smitten Kitchen
For the fruit

4 cups peaches, pitted, skinned and cut into slices
2 cups rinsed blueberries
2/3 cup brown sugar          2 tbsp flour
2 tbsp fresh lemon juice     1/4 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 425F.

Toss peach slices with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.

For the biscuit topping

1 cup flour
1 tbsp dark brown sugar     2 tbsp sugar
1 1/2 tsp baking powder     1/4 tsp salt
3 tbsp cold butter, cut into pieces
1/2 cup buttermilk (1 tsp vinegar + remaining milk)

Stir together the flour, sugars, baking powder and salt.

Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface.

Bake for 20 minutes. Reduce oven temperature to 350F and bake for 10 more minutes or until the cobbler’s syrup is bubbly and the biscuit tops are browned. (If the biscuits are not fully cooked but are brown on top cover the dish with aluminum foil)

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Nothing says springtime like this rhubarb dessert.

In our backyard we have a few rhubarb plants growing. I think that rhubarb is one of those foods that you have to acquire a taste for. When I was younger the bitter taste was enough to make me pass my dessert bowl onto someone else and ask for more vegetables instead. Weird. Now it’s the exact opposite, I could eat bowls and bowls of rhubarb desserts.

This recipe is quite possibly one of my top 3 favorite dessert recipes of all time. Don’t trust the pictures, they do absolutely no justice for this favorite of mine. Warm rhubarb with bananas and a crispy crumble topping. What makes this even better is when ice cream is served on top. Nothing makes me happier than watching ice cream melt over a warm dessert and then digging in. Pure bliss.

Seriously. Rhubarb. I can’t get enough. It’s my pumpkin of the spring. Next up, the winning combination of strawberry and rhubarb. But first I’ll be pigging out on this ultimate favorite, watching the sun set at a lovely 9pm. Win.



Banana Rhubarb Crisp

3 1/2 cups rhubarb, cut into 1 inch pieces

6 tbsp orange juice     6 tbsp sugar

Dash of salt                 1 tsp corn starch

1 tbsp cold water        1/2 cup packed brown sugar

1 cup biscuit mix          1/2 tsp cinnamon

1/4 tsp nutmeg            1/4 cup butter

2 bananas

Preheat oven to 400F.

In a medium saucepan combine rhubarb, four tbsp orange juice, sugar and salt. Bring to a boil, reduce heat and simmer partially covered about 10 minutes stirring occasionally (or until rhubarb beings to fall apart).

Stir in corn starch mixed with water and cook, stirring, until slightly thickened, about 2 minutes.

Pour into a shallow casserole dish.

In a large bowl, mix brown sugar, biscuit mix, cinnamon and nutmeg. Cut in butter until crumbly.

Cut bananas into 1 inch chunks, toss with remaining 2 tbsp orange juice and layer over rhubarb in casserole dish.

Sprinkle crumb mixture over bananas.

Bake for 20 minutes. Serve warm with ice cream.

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