Sep 13, 2014

Crispy, Crumbly, Fruity

If your family is like ours, summer fruit is high on the grocery list. Nectarines, peaches and plums sit in a bowl on the counter and tempt the children with their deep color, delicious fragrance and juicy texture.
But sometimes a few pieces are left in the bowl till they’re too soft to enjoy out of hand. That’s when
it’s time to put them into a tasty fruit cobbler or crisp. All summer fruit works well in fruit pies. They are bursting with juice and flavor that stands up to baking. Most of the time you do not even need to add
sugar to the fruit as its sweetness is strong enough to withstand the heat.
Combining fruit like nectarines or peaches with blueberries enhances flavors and gives the sweet stone
fruit a bit of tartness. Cherries and apricots are also a great combination. You can combine any of these
fruit with golden delicious apples of you prefer the filling a bit drier. Stone fruit like peaches, nectarine and plums tend to release a lot of juice while baking so it’s a good idea to place your pie dish on a cookie sheet or oven liner.
The topping can be cakey, crumbly or crunchy. It’s best not to put batter or dough under the fruit as it
often ends up soggy from the fruit juices. Putting the batter or crumbs on top of the fruit is definitely the
way to go.

Cherry Peach Crisp

5-6 soft peaches
2 cups white or red cherries
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
for the topping:
1⁄2 cup flour
1⁄2 cup brown sugar
1 cups rolled oats
1⁄2 stick margarine
Preheat oven to 350 degrees. Slice peaches using a sharp knife or mandoline. No need to peel. Halve

cherries and remove pits. Place fruit in a deep 9-10” pie plate. Sprinkle with cinnamon and nutmeg.
Avoid disposable pans when making crisps because they cannot be turned out for serving. They will fall apart, resulting in a sodden mess.

In a bowl stir together flour and brown sugar until no lumps remain. Add the oats and combine. Cut
up the margarine and work it into the dry ingredients using a pastry blender or your fingertips. There
should be no visible margarine remaining. Crumble the mixture evenly over the fruit, completely
enclosing it. Bake 50-60 minutes or until the fruit is bubbly and the crumb topping has darkened.
You can also prepare this dish in individual ramekins for ease of serving. It will yield 12 portions.
Serve hot or at room temperature—with or without ice cream.

Blueberry Nectarine Bourbon Cobbler

6 soft nectarines
2 cups blueberries, washed
1⁄4 cup bourbon
2 tablespoons corn starch
For the topping:
1 cup flour
3⁄4 cup sugar
1 teaspoon baking powder
1 egg
2/3 stick margarine

Pit and slice nectarines using a sharp knife or mandoline. No need to peel. Toss with blueberries,
bourbon and cornstarch. Place in a deep 9-10” pie plate.
Preheat oven to 350 degrees. In a large bowl combine all topping ingredients using a mixer or pastry
blender until it resembles large crumbs. Spread over fruit and bake 50-60 minutes or until fruit is bubbly and topping is golden.
Serve warm or at room temperature

Blueberry Buckle

This works with a variety of fruit but blueberries look very pretty suspended in cake batter!

For the cake:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces margarine, room temperature
3⁄4 cup sugar,
1 egg
1/2 cup orange juice
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
1⁄2 cup sugar
1⁄2 cup flour
1/2 teaspoon nutmeg
2 ounces margarine, chilled and cubed

Spray a 9 by 9-inch baking pan with nonstick spray and set aside. Glass or metal are fine but avoid using a disposable pan. Preheat oven to 350 degrees.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar
on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well
incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just
until incorporated and then add 1/3 of the juice and beat until incorporated. Repeat, alternating flour
and juice until everything has combined. Gently stir in the blueberries and pour the mixture into the
prepared pan.

For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the margarine and work into the dry
ingredients using a pastry blender to combine. Continue until the mixture has a crumb-like texture.
Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until
golden in color. Cool for at least 10 minutes before serving.

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