Peach, Blueberry, and Pecan Crumble

This Whole Foods recipe is absolutely delicious. I LOVE the pecans! I didn't have crystallized ginger, so I left that out, but I want to try it with next time.

Peach, Blueberry, and Pecan Crumble

7 peaches, pitted, roughly chopped

1/2 cup blueberries

2 tablespoons plus 3/4 cup all purpose flour

1/4 crystallized ginger, finely chopped

5 tablespoons granulated sugar

5 tablespoons dark brown sugar

1 cup chopped pecans

pinch salt

pinch cinnamon

2 teaspoons lemon zest

1 teaspoon lemon juice

1/2 stick cold unsalted butter, cut into small cubes

Preheat oven to 375°F. Combine peaches, blueberries and 2 tablespoons of the flour in a 9-inch square baking dish; set aside. Put remaining 3/4 cup flour, ginger, granulated sugar, brown sugar, pecans, salt, cinnamon, lemon zest, lemon juice and butter in a large bowl and mix together well with your hands, breaking up the butter with your fingers. Crumble flour mixture over fruit and cover dish with aluminum foil. Bake for 20 minutes, then uncover and bake for about 20 minutes more, or until golden on top and fruit is soft and bubbling. Set aside to let cool slightly, then scoop into bowls and serve topped with your favorite ice cream or frozen yogurt.

(Healthy) Blackberry Peach Crisp

This was easy and turned out great.

Healthy Blackberry Peach Crisp

Canola oil

1 cup fresh blackberries

1 cup fresh peaches, pitted and sliced

4 teaspoons fresh orange juice

½ teaspoon vanilla

3 tablespoons whole-wheat flour

3 tablespoons rolled oats

2 tablespoons brown sugar

4 tablespoons canola oil

2 teaspoons honey

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Heat oven to 375. Coat 4 4-oz ramekins with canola oil/cooking spray. Combines berries, peaches, juice and vanilla in a bowl and mix. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly on top. Bake 15-20 minutes or until fruit bubbles and top is golden brown.

Banana Bread Cobbler

This recipe was delicious! Very, very good!

Banana Bread Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced

Streusel Topping

Preheat oven to 375°. Whisk together first 3 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 9x13" baking dish. Top with banana slices, and sprinkle with Streusel Topping.

Bake at 375° for 40 to 45 minutes or until golden brown and bubbly.

Streusel Topping:

3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans

Stir together sugar, flour and butter until crumbly, using a fork. Stir in remaining ingredients.

Plum Clafouti

We made this plum clafouti and although I burned the edges, it still turned out pretty well! What a great alternative to traditional cobblers or cakes!

Plum Clafouti

(the following recipe serves 6-8, but you could easily cut it in half, if desired)

butter for baking dish

8-10 ripe plums

1/2 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon coarse salt

1 cup milk

1 cup heavy cream

1 tablespoon cold unsalted butter, cut into small pieces

Confectioner’s sugar

1. Preheat oven to 450°F. Butter a shallow 12x8 inch baking baking dish.

2. Place the plums stems side up on a cutting board. Cut each plum off center so the knife just skims the center pit making two rounded lobes of plum. Cut around the pit with a small sharp knife. Discard the pit and add the flesh to the baking dish. Place the plum lobes cut side up in the prepared baking dish.

3. Whisk the eggs in a bowl until frothy. Gradually whisk in the sugar until well blended. Add the vanilla.

4.In a large bowl combine the flour and salt. In three or four additions gradually whisk in the milk and the cream until the batter is smooth and thick. Whisk in the beaten egg mixture until blended. The batter will be the consistency of a crepe batter.

5.Pour the batter over the plums. Dot the surface with the butter. Bake until puffed and golden and no longer runny in the center, 35 to 45 minutes.

6. Cool slightly before serving. Sprinkle with confectioners sugar and spoon onto dessert plates.

Pineapple Cobbler

This Sunday the Lyon church is having an Antilles-themed potluck, as many of the members are from francophone Caribbean islands. I don't have many Caribbean recipes, but this sounded tropical so I tested it today. It didn't end up tasting very tropical, but it was very delicious! And, of course, easy!

Pineapple Cobbler

1 cup flour

1 cup sugar

1 tablespoon baking powder

1 pinch salt

3/4 cup milk

1 teaspoon vanilla extract

1 stick (1/2 cup) butter, melted

20 oz can pineapple chunks or tidbits, drained (save the juice for fruit tea, another recipe, tropical ice cubes, etc.)

Mix the flour, sugar, baking powder and salt together. Add milk, vanilla, and melted butter. Pour batter into a 9x13 dish. Place drained pineapple chunks evenly around the dish. Bake at 375 for 25 minutes or until golden brown.

Apple Pear Crumble

I made this for breakfast... it could be dessert, too!

Apple Pear Crumble

2 apples
2 pears
juice of 1/2 a lemon
1 T. sugar
1/3 C. (40g) flour
1/3 C. rolled oats
1/3 C. (60g) dark brown sugar
1/4 t. ground cinnamon
1/4 t. ground ginger
a few grates of nutmeg
pinch salt
2.5 T butter

- Preheat oven to 375F. Lightly great an 8x8 casserole dish or pie plate.
- Chop apples and pears into 1/2in (1cm) cubes. Place in bowl, pour on lemon and sugar and toss to combine. Transfer to baking dish.
- In a small bowl, combine the flour, oats, sugar, spices and salt. Cut the butter into small pieces and drop into the bowl. Use your finger tips to work the butter into the flour mixture, rubbing it between your fingers until the butter is incorporated and the mixture looks like coarse breadcrumbs.
- Sprinkle the topping evenly over the fruit mixture and bake for 30-40 minutes or until the topping is golden and the fruit is tender. Serve hot or at room temperature.

Cake Mix Cobbler/ Crumble

This is a good recipe if you are short on time... plus the ingredients are all things you can keep on hand. Call it a "cobbler" for dessert, and "crumble" for brunch, as well :)

Cake Mix Cobbler/Crumble

2 cans crushed pineapple

1 can cherry pie filling

1 box yellow cake mix

1 stick butter

Preheat oven to 350. Drain pineapple and spread in 9x13 dish. Spread cherry pie filling over pineapple. Spread entire box of cake mix over fruit. Melt butter and drizzle over cake mix. Bake 45 minutes or until browned and bubbly.

Canned Peach Cobbler

I usually keep a can or 2 of peaches on hand so that I can make this easy pantry-staple dessert anytime. For fresh fruit, see here.

Canned Peach Cobbler

1 stick butter

1 cup self rising flour

1 cup sugar

1 cup milk

2 cans sliced peaches, slightly drained

Melt 1 stick butter in 9x13 pan. Place sliced peaches in dish with butter. Mix together self-rising flour, sugar, and milk. Pour batter over peaches. Bake at 350 for 35 minutes or until golden and bubbly.

*To make an 8x8 size, cut the recipe in half.

Apple Cobbler

Is fall really almost here? Here's a good fall dessert from Salud:

Apple Cobbler

2 cups diced apples (use a combo of types of apples... different colors makes it pretty so I don't peel them)

1 cup brown sugar

pinch cinnamon

pinch nutmeg

pinch cloves

¾ cup flour

pinch salt

2 teaspoons baking powder

¾ cup milk

1 cup sugar

½ cup butter

Mix apples with brown sugar, cinnamon, nutmeg, and cloves, set aside. Mix flour, salt, baking powder, milk, and sugar in a medium bowl to form a batter; set aside. Melt butter in 9x13 baking dish. Add batter and then add apple mixture on top of batter. Bake at 325 for 45 minutes or until browned and bubbly.

Fresh Fruit Cobbler

This easy recipe from my mom relies on pantry staples and fresh seasonal fruit.

EASY Fresh Fruit Cobbler

½ stick butter

½ cup self-rising flour

¾ cup sugar

½ cup + 3 Tablespoons milk

1 cup fresh fruit (blackberries, blueberries, peaches, etc.)

1) melt butter in casserole dish

2) Put fruit in dish with butter

3) Mix self-rising flour, sugar, and milk.

4) Pour mixture over fruit

5) Bake at 350º for 30 minutes or until golden brown on top.

Serves about 4-5. For a larger group, double the recipe.

Peach Crisp

I have made this recipe twice in the last two weeks. It is good for breakfast and good for dessert! As the dish serves 8, I cut the recipe in half both times I have made it.

Peach Crisp

5 lbs peaches (about 12) cut into 8 wedges

3/4 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cup light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled, cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Heat oven to 350. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45-55 minutes.

I like to serve it with non-fat vanilla yogurt for breakfast... and with ice cream for dessert.