Peach Crumble

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One of the best parts of summer is fresh produce. Peaches are one of my favorite fruits, and I cannot get enough of them. Is it just me, or do they seem better than ever this year? When I’m not eating them out of hand, I’m cooking and baking with them. I rustled up this peach crumble last night, and it was magnificent! The next day I had some for breakfast, reasoning that fruit and oats make a more than adequate breakfast. Am I wrong?

Peach Crumble

Filling

2 lbs. fresh peaches
1 T. flour
½ c. sugar
2 T. freshly squeezed lemon juice
¼ t. lemon zest
½ t. cinnamon
¼ t. allspice

Topping

1 c. rolled oats (not quick oats)
1 c. flour
1 c. dark brown sugar (loosely packed)
½ t. baking powder
1 t. cinnamon
½ c. butter, melted
Pinch of salt

Preheat oven to 350° F. Peel peaches* and cut into thick slices. Place peaches in a medium bowl. Sprinkle with flour, sugar, and cinnamon, and toss. Add lemon juice and zest, and toss again until well coated. Spread peach mixture evenly in the bottom of a 1.5 quart baking dish.

Place topping ingredients in a medium bowl. Mix until clumps form, and mixture has the appearance of wet sand. Scatter topping over peaches, crumbling with fingers as you go. Bake for 40 to 45 minutes or until golden brown. Allow to stand 10 to 15 minutes before serving with a scoop of ice cream or a dollop of whipped cream.

*To peel peaches: Submerge peaches in boiling water, return water to the boil, and blanch for 1-2 minutes. Remove to a bowl of ice water to flash cool. The skins will rub right off.

Plum Tart

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I don’t know what it’s like where you are, but here, it’s July, and that can only mean one thing, it’s stone fruit season! And I am a girl who loves her stone fruits. Because I also like fruit desserts, and flavorful cakes for breakfast, I made this adaptation of Ina Garten’s Plum Tart. I used a combination of yellow and red plums in order to get a tangy rather than overly sweet flavor from the plums. It makes a wonderful dessert when served warm topped with ice cream, but it’s equally good at breakfast or brunch alongside a nice cup of coffee.

Plum Tart

Adapted from Ina Garten

2 c. flour

¾ c. chopped pecans

¾ c. light brown sugar, packed

Pinch ground cinnamon

12 T. cold unsalted butter (1 1/2 sticks), cubed

1 egg yolk

1 lb. Melissa’s Plum Bites, pitted, quartered

1 lb. Melissa’s Honey Jade Plums, pitted, quartered

Preheat the oven to 400°F.

Combine the flour, walnuts, sugar, and cinnamon in the work bowl of a food processor; pulse to combine. Add the butter and egg yolk. Pulse until crumbly.

Press 1½ c. of the crumb mixture in an even layer into the bottom of a 9.5" springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 45 to 55 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Plum Cobbler

I have a seriously short attention span. Sometimes that worries me. Case in point, I was at the market the other day eyeballing the huge stack of local peaches. Peaches are one of my favorite fruits, so I was trying to decide which size bag I wanted to buy. I didn’t want to overdo it as I have done with things in the past (you know how I can be), so I decided to go for a 3-pound bag. I turned my body as I was reaching for the bag and, in the doing, spotted a sale on avocados. Before you could say “guacamole” I was standing by a bin full of avocados that were on special. I haven’t had guacamole in ages, and I love it on top of a turkey sandwich, and, hey, turkey is on sale at the deli! But, I thought to myself, I also need good bread. Hey! Fresh bread is on sale in the bakery. So, I picked out the best avocados from the bunch, bagged them up and put them in my cart, headed straight for the deli counter where I bought not only turkey, but ham that was also on sale, bread, and felt quite chuffed as I made my way to the checkout. It wasn’t until I got home and started unpacking things that I realized the checker had not rung up my peaches. Then I realized it was because they weren’t in my cart. Sigh.

I did have the great fortune to receive a good number of Melissa’s Organic Plum Bites, so I decided, why be locked into peach cobbler? I will make plum! It was exceptionally good, and I think I may make this again before the season is out. Plums are a favorite of mine, but if they’re not a favorite of yours, I really think you could probably use any stone fruit in this cobbler. It’s easy to make, and absolute heaven when topped with a large scoop of vanilla ice cream.

Plum Cobbler

3 lbs. Melissa’s Organic Plum Bites, seeded, cut into thin wedges

1/3 cup sugar

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract

1 teaspoon cornstarch

Topping

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

Few gratings fresh nutmeg

6 tablespoons cold unsalted butter, cut into small pieces

1/4 cup boiling water

Sanding sugar for top

Preheat oven to 425°F.

Toss plums with sugar, lemon juice, almond extract, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of the oven 10 minutes.

While plums are baking. Place all topping ingredients EXCEPT WATER into a food processor, and pulse until mixture resembles coarse meal. With motor running, stream in water just until combined.

Remove plums from oven and drop spoonfuls of topping over them. (Topping will spread as it bakes.) Sprinkle with sanding sugar, if desired. Bake in middle of oven until topping is golden, about 20-25 minutes.

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These Simple Plum Tarts are another super simple, delicious plum dessert.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
 Funtastic Friday

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Black Grape Compote

If you'd like dazzling deliciousness at one of your holiday parties this season, you need look no further than this decadent, easy, make-ahead dessert. All it takes is a little advance preparation, and you will have an unforgettable dessert that your guests will be raving about. This grape compote is an amazingly delicious topping for ice cream, pound cakes, and even blintzes at brunch. It's simple to put together, keeps for 5-7 days when covered and stored in the refrigerator, and only needs a slight warming before use. If you want to make it sinfully delicious, drizzle a bit of dark chocolate syrup on top and your guests will swoon.

Black Grape Compote

Adapted from epicurious.com

2 star anise pods
3 cups Melissa’s Organic Black Grapes
1/3 cup sugar
1/4 cup fresh Meyer lemon juice
Pinch of salt

Pinch of cinnamon

Pinch of cloves
1 T. unsalted butter
 
Bring star anise, grapes, sugar, lemon juice, and spices to a boil in a large skillet, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 10-15 minutes. Discard star anise; whisk in 1 tablespoon unsalted butter. Cool.

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Full Plate Thursday
Grace at Home
Simple & Sweet Friday
Foodie Friday & Everything Else
Creative Ways Party
Share Your Style
Simple Saturday Blog Hop

Apple and Quince Crisp with Rum Raisins

I play favorites when it comes to fruits. Perhaps it's because I far prefer vegetables (weird, I know), but my fruit consumption, as a rule, is rather limited.  I tend to stick with what I know and like, peaches and blueberries at the top of my list. So when I received a bag of pineapple quince from Melissa's Produce I was a bit knocked off the track. Firstly, I had to identify them and, secondly, figure out how to use them to their best advantage.

For the uninformed (like me), a quince precedes the apple in culture, dates back to Biblical times, and may have been the actual fruit exchanged between Adam and Eve. A hard, yellowish, fragrant fruit, it comes from a tree that has its roots (if you'll pardon the pun) in the rose family.  Quinces are loaded with pectin and, as such, are exceptionally useful when making jam. The flavor is unique, being a combination of apples and pears, and it is eaten cooked wherein the white flesh becomes a blushing pink.

I searched for recipes and came upon this one. Because I was only serving a small crowd, I cut the recipe in half. Because I am more about the topping than the interior when it comes to fruit desserts, I did not cut the crisp part in half. (Grin) I also substituted brown sugar for white in the topping and added a pinch of cardamom.

A wonderful fall dessert, I like it served warm with a scoop of ice cream.  This dish is a bit labor intensive, but various components can be made a day ahead.  And, as it seems to improve with age, make it a day prior to serving and warm it in a low oven before doing so. 

Apple and Quince Crisp with Rum Raisins

Bon Appétit, November 2007

Rum Raisins:

1 1/2 cups raisins

1 cup dark rum

Crisp Topping:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups all-purpose flour

1 cup sugar

1 teaspoon ground nutmeg

1/4 teaspoon salt

Filling:

4 cups water

3 1/2 cups sugar, divided

2 pounds quinces (about 5 medium), peeled, quartered, cored

4 large Gala apples, peeled, cut into 1-inch pieces

2 tablespoons fresh lemon juice

1 tablespoon all-purpose flour

1/4 teaspoon salt

Whipped cream or vanilla ice cream

For rum raisins:
Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.

For crisp topping:
Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.

Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.

For filling:
Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Butter a 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.

Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream. 

This post is linked to:

Full Plate Thursday

Foodie Friday

Fresh Plum Crumble

If I were to ask you to name your favorite fresh summer fruit, my guess is that a plum would be far from the top of the list. Truly, the plum is unappreciated, and I can't for the life of me figure out why. Sweet, juicy, with a tasty and nutritious skin (not to mention the antioxidants), plums make a great snack. When turned into jam, chutney, coffeecake, or dessert, they are downright delicious. If you've never made a summer dessert out of plums before, now is the time.

This recipe is from Taste of Home magazine. I adapted it from the original that called for 7 medium plums. I have no idea what a medium plum is. There are regular plums and baby plums. Is one considered large and the other small, in which case, what is a medium?  No matter, I selected two packages of organic plums from Melissa's Produce and that worked out just right.

Everyone who has tried this crumble absolutely loves it. I included a large piece when I made a dinner drop at my dad's and he deemed it outstanding. I agree. It is easy to assemble, requires no special equipment, and I give you permission to pop a couple of plum pieces into your mouth while baking. Serve this warm or at room temperature, with ice cream or without.  You'll be wishing you'd bought double the amount of plums once you taste this delicious summer dessert.

It's plum season!  Celebrate!

Fresh Plum Crumble

1 pkg. Melissa's Organic Plumcots, pitted and quartered

1 pkg. Melissa's Organic Plum Bites, pitted and quartered

1/2 cup packed brown sugar

3 tablespoons plus 1 cup all-purpose flour, divided

1 teaspoon ground cinnamon

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground mace

1 egg, lightly beaten

1/2 cup butter, melted

In a large bowl, combine the plums, brown sugar, 3 tablespoons flour and cinnamon. Spoon into a greased 2-qt. baking dish.

In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter.

Bake at 375° for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature. Yield: 8 servings.

This post is linked to:

Melt In Your Mouth 
Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Full Plate Thursday

Foodie Friday

Peach Cobbler

Do you mourn the end of peach season like I do?   Peaches are one of my favorite fruits, and I truly hate to see the fresh peach season come to an end.  You can preserve a bit of their freshness, though, in not only making this mouthwatering cobbler to serve to your appreciative family, but also by making up extra batches of the filling to freeze for use during those bleak months of winter.

Peach Cobbler

Filling:

6 large peaches, peeled, quartered, and cut into wedges

1/3 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

Pinch of cardamom

Topping:

1-1/2 cups all-purpose flour

3/4 cup sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

Pinch of cardamom

9 Tablespoons cold unsalted butter, cut into small pieces

1/4 cup, plus 2 Tablespoons boiling water

Preheat oven to 425°F.  In a large mixing bowl, combine peaches, sugar, lemon juice, cardamom, and cornstarch until coated.  Pour into a 2-qt. nonreactive baking dish and bake in middle of the preheated oven 10 minutes.

Meanwhile, in the work bowl of a food processor, place flour, sugar, baking powder, cardamom, and salt.  Pulse to combine.  Add butter and pulse 8-10 times until mixture resembles coarse meal. With motor running, slowing pour water into mixture via the tube, and mix until just combined.

Remove peaches from oven and drop heaping spoonfuls of topping all over the top. Place dish on a cookie sheet to catch drips and bake in the middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Allow to cool on wire rack.  Serve topped with ice cream, whipped cream, a dollop of peach yogurt, or eat directly from pan with large spoon.

To Freeze Filling:
Mix together filling ingredients (DO NOT BAKE!), pour into a gallon-size plastic freezer bag and freeze.  Remove from freezer to the fridge the day prior to desired use.  Continue as directed.

This post is linked to:

Full Plate Thursday

Be Inspired Friday

Foodie Friday