Pies/Cobblers

Blackberry-Peach Crisp

Have you had blackberries or peaches yet this summer?  I hope so!  Have you baked them with some brown sugar and oats?  Do that next!  For someone like me who has a very prominent sweet tooth, it’s important that I find desserts that satisfy those cravings without making me feel rotten afterward.  My mom used to make apple crisp all the time when I was younger and, as a result, I love a good fruit crisp – especially the “crisp” part.  I mean, flour, sugar, oatmeal, butter, how can you go wrong?  When I came across this recipe for Blackberry-Peach Crisp, I was a little worried that the topping wouldn’t be as sweet and decadent tasting as the good old-fashioned crisps of days past but this dessert did not disappoint.

Fresh blackberries and peaches are mixed with nothing more than fresh orange juice (I used clementine juice!) and vanilla, allowing their natural sweetness to shine through.  The fruit mixture is placed in individual ramekins and topped with a gooey coating of whole-wheat flour, oats, brown sugar, canola oil, and honey which melts together to form a crunchy topping.  The fruit gets perfectly soft and bubbly as it cooks and is delightfully mildly sweet.  This crumb mixture, which is spiced up with cinnamon and nutmeg, isn’t loaded with flour, thank goodness, but instead has a consistancy closer to granola which makes my toes curl.  And because this dessert is baked in ramekins, portion control is easy to maintain (only 159 calories a serving!).  I could easily make a batch of this crumb topping and eat it with nothing but a spoon and a smile.  And maybe some ice cream.  I’ll keep this recipe close by to use later in the fall with apples and pears.  My mouth waters just thinking about it.

If you like this, also check out Blueberry-Peach Cobbler.

The ingredients:

Combine berries, peaches, juice and vanilla in a bowl and mix well.

In a separate bowl, combine whole-wheat flour, oats, brown sugar, canola oil, honey, cinnamon and nutmeg with hands until moist and crumbly.

Spoon fruit mixture into four 4-oz ramekins coated with cooking spray.  Scatter crumb mixture evenly over the top of each.

Bake in a 375°F oven for 15 to 20 minutes or until fruit bubbles and top is golden brown.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Self Magazine

Harvest Pear Crisp

Apple crisp was a common dessert made in my house growing up but it’s not something I think to make now. When I came across this recipe for Harvest Pear Crisp, I knew immediately I had to make it. Pears don’t get much better than they do in the fall and this dish celebrates their sweetness. Sliced pears are mixed with lemon juice to keep from browning and topped with a crumble of brown sugar, cinnamon, flour, butter, and oats. My food processor isn’t working so I made the crumble using a fork and it turned out just fine. But I must tell you a secret: I messed this up. I didn’t realize until after I put the crisp in the oven that I left out two ingredients entirely. A mixture of granulated sugar and cornstarch that was supposed to be added to the sliced pears and lemon juice never made it into the dish. After assuming I’d have to make the dish again, I was pleasantly surprised with the outcome. The brown sugar in the crumble, plus the pears, added enough sweetness to this dessert that it didn’t really need to be sweeter. In fact, if I make this again (which I probably will!), I’ll make it the exact same way.

The ingredients:

Slice the pears and mix them in a bowl with lemon juice (and sugar, cinnamon, and cornstarch if you choose to follow the recipe like I didn’t). Pour pear mixture into a baking dish.

In a separate bowl or food processor, combine flour, cinnamon, brown sugar, and salt.

Cut in cold butter with a fork (or food processor). Mix in oats and chopped walnuts.

Pour crumble over pears in baking dish. Bake at 375°F until pears are tender (mine took 45 minutes).

Serve warm (with vanilla ice cream if you so desire).

Additions: None

Omissions:

  • Granulated sugar
  • Cornstarch

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Blueberry-Peach Cobbler

I’m a big fan of cobblers and this delicious Blueberry-Peach Cobbler takes advantage of two of summer’s favorite fruits.  When I go to the farmer’s market and end up with leftover fruit, I love throwing them in the oven with some flour and sugar and hope I end up with something as good as this.  A simple, light summer dessert.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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