Nectarine and Raspberry Crumble. It's Not a Cobbler or a Crisp.

It's that time of year again when people everywhere find themselves completely confused about crisps, crumbles, and cobblers, not to mention brown bettys, slumps, and grunts. I talked about this last year, and many of you bravely fessed up to your own inability to remember which is which. I think I'm finally starting to remember. How 'bout you? Think you know the difference yet? Let's find out.

(Click here to cue Jeopardy music.)

And no cheating, Dad.

1. This dessert has a dough-like crust, which can be enclosed or made as a biscuit topping.
What is a ___________.

2. This dessert is made by mixing fruit with sugar and spices and topping it with a streusel, which is a mixture of butter, sugar, flour, and nuts.
What is a ___________.

3. This dessert is made by mixing fruit of your choice with sugar and spices then topping it with a crisp mix made of butter and sugar and a binding agent such as flour or oatmeal.
What is a _____________.

OK, hands off the keyboard, folks. Let's see how you did. #1 is a cobbler. #2 is a crumble. #3 is a crisp. If you missed any, don't worry. The best way to learn something is by doing it -- so make all three desserts and eat them!

Start with the simplest of all, my Triple Berry Rhubarb Crisp.



Then try the bit more complicated but still very doable Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust:



Finally make this Nectarine and Raspberry Crumble. Nectarines are coming into season right now, and their sweetness and aroma blend beautifully with tart fresh raspberries. The fruit is perfumed with fresh ginger and vanilla extract then coated with an irresistible streusel topping made with brown sugar, pecans, and a medley of spices. It's delicious as is, but I won't discourage you from topping it with a scoop of vanilla ice cream or a dollop of silky creme fraiche.



Nectarine and Raspberry Crumble
Serves 6
Print recipe only here.

Crumble:
4 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg

Filling:
4 cups sliced fresh nectarines, about 7-8 medium sized fruits
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups fresh (or unthawed frozen) raspberries
2 teaspoons minced fresh ginger
2 tablespoons cornstarch dissolved in 3 tablespoons water
2 teaspoons pure vanilla extract

Center a rack in the oven and preheat to 350 degrees F. Coat a 9-inch round pie dish with cooking spray.

To make the crumble, place the butter in a bowl. Using your hands, break it into small pieces, then work in the sugar, flour, and pecans. Gently mix it, breaking up any large clumps. Using a rubber spatula stir in the cinnamon, ginger, and nutmeg. Set aside.

To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, melt the butter. Add the nectarines and sugars. Cook until slightly tender, stirring occasionally, about 5 minutes. Add the raspberries, ginger, and dissolved cornstarch. Stir until the mixture begins to thicken and bubble up, about 2 minutes. Turn off the heat, and stir in the vanilla extract.

Pour the fruit filling into the prepared pie dish, and sprinkle the streusel evenly over the top. Bake for 25-35 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It's best served at room temperature or just slightly warm.

You might also like:

Peach and Blueberry Galette





Mini Custards with Limoncello-Spiked Raspberry Sauce





Summertime Strawberry Pie




Here are more delicious summertime crumbles:
Aran's Almond and Cherry Crumble
Chris's Blueberry Crumble
Christine's Peach and Blackberry Crumble
Joey's Nectarine Crumble
Julie's Apricot Berry Crumble

Save This Page on Del.icio.us

Mom's Blueberry Sweet Rolls Taste Like Summertime

It's blueberry season. Glorious, juicy, sweet blueberry season.

If you're looking for one fabulous blueberry treat this summer, then you've got to make my Mom's Blueberry Sweet Rolls. She has been making them since I was a little girl, and my love for them has never waned.

Each bun has warm, juicy, cinnamon-sugar coated blueberries tucked inside of a pillowy soft sweet dough that is glazed with vanilla icing. There is something ambrosial about these buns: they're delicate and pretty enough for a ladies' summer tea party yet homey and comfy enough for a midday snack with a glass of milk.

So next time you go blueberry picking, save a pint of your best berries for Mom's Blueberry Sweet Rolls. Trust me, summer never tasted so good.


(You could eat these buns unglazed, but you wouldn't want to do that.)

Retraction: Please note that the original posting said that the dough could either be mixed by hand or processed. The dough should be hand mixed only.

Mom's Blueberry Sweet Rolls
Makes 9 rolls
Print recipe only here.

Mom's Blueberry Sweet Rolls are easy to make, but plan ahead since the dough has to be refrigerated overnight.

Dough:
2 packets of yeast
1/2 cup warm water
3/4 cup warm milk
1 cup melted butter
2 large eggs
1 cup granulated sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
4 1/2 cups all-purpose, or as much as it takes

1 tablespoon melted butter for brushing over dough

Blueberry Filling:
1 pint fresh blueberries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon

Vanilla Icing:
1 cup confectioners' sugar
2 teaspoons pure vanilla extract
a few droplets of milk

Sprinkle with chopped toasted pecans, optional

1. Mix all of the dough ingredients in a large bowl, and knead lightly by hand until the dough comes together. Roll into a ball, wrap in plastic wrap, and refrigerate overnight.

2. In the morning, the dough will be hard. Let it rest on the counter until it's just cool or at room temperature. Roll it out into a large rectangle. Brush with 1 tablespoon melted butter.

3. Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8-inch square pan.

4. In a medium bowl, mix the blueberries, granulated sugar, flour, and cinnamon, until well coated, and spread evenly over the dough. Lightly press the berries with your hand so they stick into the dough. Starting with the long side closest to you, begin rolling the dough as tightly as you can, tucking in any stray blueberries as you go. Place the end seam side down, and tuck the ends of the roll under so the berries don't escape. Place the roll in refrigerator for 5 minutes to make slicing easier. Using a sharp knife, cut the roll into 9 equal size pieces.

5. Place the rolls in a prepared 8-inch square dish. Cover with a clean dish towel, and allow to rest on the counter top for 45-60 minutes, until risen and puffy. Bake for 40-45 minutes, or until the tops are golden and a toothpick inserted into the center of the dough comes out clean. Place pan on a rack, and cool.

6. To make the icing, whisk confectioner's sugar, vanilla, and milk until smooth, but not too thin-- it should cling nicely to the back of a spoon. Once the buns are cooled, pull them apart (it helps to run a blunt knife between the buns first). Place buns on a wire rack with a sheet of parchment paper underneath it. Drizzle with icing, and rest for about 1 hour, or until the icing has hardened. Serve at room temperature.

You might also like these summertime fruity desserts:

Peach and Blueberry Galette




Fresh Blackberry, Oatmeal, and Cashew Cake




Fresh Cherry and Peach Upside-Down Cake




Strawberry Cardamom Cake





Here are more delicious blueberry recipes you might enjoy:
Blueberry Cobbler from Melecotte
Blueberry Crumb Cake from Family, Friends, and Food
Blueberry and Strawberry Buttermilk Cake at Pinch My Salt
Blueberry Muffins at Obsessed With Baking

P.S. Congratulations to The Mama, aka Heather for winning the grilling kit from Fire and Flavor!

Pear and Cardamom Coffee Cake with Pecan Streusel

It's the same every autumn. Pears sit quietly in the wings while apples take center stage.

It's no wonder. Think about it. Do kids crave candied pears every Halloween? Do moms pack pear sauce in their kids' lunch boxes? Can something be as "all-American as pear pie"?

Pears are good. Some pears, such as Seckel pears -- diminutive, super sweet fruits-- are surprisingly good. Overall though, they just don't get the respect of apples.

When it comes to baking, however, pears blossom into something special. In fact, I have made this cardamom coffee cake with pecan streusel twice -- once with apples and once with pears. You can tell which one I preferred.

Given their mild flavor, pears work beautifully with cardamom, a enticingly fragrant spice. Though a relative of ginger, cardamom has a unique flavor that is difficult to describe. It is intensely aromatic yet not overwhelming in flavor. It has notes of ginger, clove, and citrus, which is why it works so well when paired with fall fruits.

So, go ahead and give pears a little limelight.

So tell me, do you like pears?
What are your favorite ways to cook and bake with pears?

Oh, and congratulations, Haley! You are the winner of Food to Live By.

Haley was chosen by using the random integer generator at Random.org.

Pear and Cardamom Coffee Cake with Pecan Streusel
Print recipe only here.

Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/2 cup chopped pecans
4 tablespoons butter, melted

Cake:
1 cup diced, peeled, firm but ripe pears, such as yellow bartlett or bosc
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
6 tablespoons unsalted butter
2/3 cup granulated sugar
2 large eggs
2 teaspoons grated lemon zest
1 teaspoons pure vanilla extract
3/4 cup buttermilk

Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8 inch square pan.

To make the streusel, in a small bowl combine flour, sugar, salt, cardamom and pecans and toss until well combined. Pour melted butter evenly over mixture, and using your fingers quickly toss and pinch the mixture until little pebbly pieces form. Refrigerate while making the cake.

Peel and dice pears and set aside.

In a large bowl, combine flours, baking soda, salt, and cardamom.

In another large bowl, using an electric hand mixer cream the butter and sugar. Add eggs, lemon zest, and vanilla and beat at medium speed until light. Reduce speed to low and add the buttermilk. Beat until well blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. The batter will be thick and creamy. Using a rubber spatula, fold in the diced pears until well blended.

Pour the batter into the pan and gently shake it to even it out. Sprinkle the pecan streusel evenly over the top of the cake and press lightly with your hands.

Bake for 35 - 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.

Unmold the cake, and place on a rack. Allow to set for at least 15 minutes before slicing.

You might also like:

Tuscan Torte di Mele (Apple Cake)







Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans





Fresh Pineapple, Banana, and Pistachio Cake with Rum Icing





Helen's Plum-Raspberry Cardamom Crumbles at Tartelette
Shreya's Thri-Laddoo (a type of Indian festival food) from Mom's Cooking


Save This Page on Del.icio.us

Dessert Risotto with Wine Poached Figs

One night last week Jeff came home from work and handed me a bag from his clinic. I thought, "Yes! More free anti-wrinkle cream!" (Having a dermatologist as a husband does have its advantages). When I peeked inside the bag, however, I discovered something even better than antioxidant cream: a dozen plump, brilliant green figs that were beginning to split from ripeness. "Wow! Where did you get the fresh figs?" I asked. "Adel gave them to me from the tree in her yard," he said.

Adel, who works with Jeff, told him, "Last year my tree produced three figs. One for me, one for my husband, and one for the birds." Fortunately she's having a bumper crop this season, and we're two of the lucky beneficiaries.



To celebrate fall's arrival, I'm sharing a recipe for Dessert Risotto with Wine Poached Figs. Arborio rice, which is used to make risotto, makes the most luxurious rice pudding imaginable: it's plump, tender, and creamy. Topping it with perfumed, wine-poached figs adds elegance and sweetness, resulting in a remarkably velvety, rich pudding.

Just don't wait too long to try this recipe because, sadly, fresh fig season will be over soon. Though my inclination is to lament their passing, I've decided to be more practical this year. I've turned my attention to fall's upcoming stars: persimmons and Medjool dates. I already feel better.

Dessert Risotto with Wine Poached Figs
Makes 4 servings
Print recipe only here.

Poached Figs:
2 cups Muscata wine (or other sweet dessert wine of your choice)
¾ cup granulated sugar
1 vanilla bean split down the middle
1 cinnamon stick
4 whole cloves
1 whole orange peel from a fresh orange
8 fresh Brown Turkish Turkey or Black Mission figs, quartered

Risotto:
1/2 cup Arborio rice
2 cups water
2 cups whole milk
1/3 cup granulated sugar

2 tablespoons chopped toasted pistachios, for garnish
Orange zest curls, for garnish

In a medium sauce pan, add wine, sugar, vanilla bean, cinnamon stick, cloves, and orange peel, and bring to a boil. Reduce and simmer for 20 minutes, or until the sauce becomes slightly syrupy.

Removes the stems from the figs and cut into quarters. Add to the wine and simmer for 10 minutes, or until tender, but not mushy. Remove from heat and set aside.

Add rice, water, milk, and sugar to a medium, shallow, heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.

Allow to cool slightly before placing in individual serving dishes. Top with a spoonful of poached figs and drizzle the sauce over the pudding. Garnish with chopped pistachios and orange zest curls. Pudding can be served warm or at room temperature.

You might also like:

• "Taking The Risk Out Of Risotto " which is my latest piece for NPR's Kitchen Window. It includes recipes for: Autumn Risotto with Apples, Pancetta and Sage, Risotto with Broccoli Rabe and Sun-Dried Tomatoes, and Pumpkin Pie Risotto with Candied Pecans and Fresh Whipped Cream (pictured above).
• "Fresh Figs, A Taste of the Divine," an article I wrote for Foodie View, which includes over a dozen amazing sweet and savory fresh fig recipes.
• Fig and Coconut Tart from Dhanggit's Kitchen
• Port and Lemon Tapioca with Poached Figs from Mike's Table
• Fig and Greek Yogurt Parfaits from Peter of Kalofagas
  

O Foods for Ovarian Cancer Awareness Month Contest

I was saddened to learn that Gina De Palma, author of the splendid cookbook, Dolce Italiano: Desserts from the Babbo Kitchen and executive pastry chef of Babbo Ristorante in NYC,has been diagnosed with ovarian cancer. September is Ovarian Cancer Awareness Month, and in honor of Gina, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the Ovarian Cancer Research Fund (via FirstGiving.org and to partake in their O Foods for Ovarian Cancer Awareness Month Contest. Interested? Here's what you need to do (this is from Sara's blog):

1. Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;

OR

2. If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.

AND

3. Then send your post url [along with a photo (100 x 100) if you've made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.

We will post a roundup and announce prize winners on October 3.

• 1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;

• 1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.

———

From the Ovarian Cancer Research Fund:

• Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
• The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
• The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
• In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
• When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

Please donate to the Ovarian Cancer Research Fund
and help spread the word!

Save This Page on Del.icio.us

Peach and Blueberry Galette and Facing Addiction

This past weekend I hung out with some remarkably talented bloggers at the BlogHer conference in San Fransisco.

I was gone for two whole days, Saturday and Sunday. Monday, when I got home, I went to two supermarkets, Costco, and a farmers' market. When I pulled into my parking space and opened my back door, I realized that I needed a cart to bring all my groceries up. Suddenly it hit me, like a ton of bananas. I stood staring at my back seat and open trunk, every inch covered with bags. "Wow, that's a lot of food," I mumbled to myself. I had just gone shopping before we left, and it's only Jeff and me.

I couldn't move. Standing alone in my parking garage with the car doors open, I was ready to admit it: "My name is Susan, and I'm a food shopaholic."

Ignoring reality, I got all the groceries upstairs and consoled myself the only way I know how. I started cooking.

With two pounds of fresh fragrant yellow peaches and three pints of plump, juicy blueberries beckoning me, I called up my San Diego girlfriend, Miss C, to see if she wanted to hang out for a while. (She never says no.) You remember her, don't you? Our friendship had gotten off to a rocky start, but then my mom helped smooth things over between us. And now? We're real tight.

My girl Miss C. and I got right down to business and whipped up a remarkably easy and flavorful cornmeal dough from Cooking Light for a galette. I used coarse cornmeal so each bite has a wonderfully crunchy texture and rich corn flavor. It's light and flaky, not too rich and not too sweet -- the perfect vessel for a cinnamon and vanilla laced peach and blueberry fruit filling.

I thought I would bring it to my first FSA (Food Shopaholics Anonymous) meeting. So far, only Miss C. and I are signed up, but I am sure there are lots of you out there. You know who you are.



Peach and Blueberry Galette
Serves 8
Print recipe only here.

Dough:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk

Fruit Filling:
2 1/2 cups fresh blueberries
3 cups thinly sliced peaches (about 3 large)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon fresh minced ginger
3 tablespoons cornstarch

1 egg white
2 tablespoons fat-free milk
1 tablespoon turbinado sugar

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.

Center a rack in the oven and preheat to 350 degrees F.

To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)

Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.

Speaking of berries, they are the featured theme for this month's Sugar High Friday hosted by me. Want to participate? Great! Send me a berry-licious dessert by August 3rd, and check out the details here.





You might also like:


Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust





Fresh Blackberry, Oatmeal, and Cashew Cake





Fresh Pineapple, Banana, and Pistachio Cake with Rum Icing





Here are more stone fruit and berry recipes:

• Bron's Nectarine and Bluebery Tarts
• Serious Eats' Blackerry Ginger Sorbet with Grilled Peaches
  
• Six by 10 Tiny Kitchen's Blueberry Nectarine Pie
  
• We Are Never Full's Nectarine Tart with Blackberries

Save This Page on Del.icio.us

Triple Berry Rhubarb Crisp (and Why It's Not a Cobbler or a Crumble)

I never remember the difference between a crisp, a crumble, and a cobbler (not to mention brown bettys, slumps, or grunts).

Crisps, crumbles, and cobblers are all low-maintenance desserts made with seasonal fruits or berries that have the flavor of pie without the work of actually making one.

A crisp is made by mixing fruit of your choice with sugar and spices then topping it with a crisp mix made of butter and sugar and a binding agent such as flour or oatmeal.

A crumble is similar to a crisp. It's made by mixing fruit with sugar and spices and topping it with a streusel, a mixture of butter, sugar, flour, and nuts.

Cobblers take longer to make than crisps and crumbles because they have a dough-like crust. Some cobblers are made with enclosed crusts while others, like my Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust, are made with a biscuit topping.

So when I felt like having a rhubarb berry pie but didn't feel like making a pie crust, I made a crisp (aka a lazy Susan's pie). Since I prefer a highly textured crisp, I combined chewy oatmeal, crunchy nuts, and flaky coconut. Part of the crisp's beauty though is its versatility, so have fun experimenting with different fruit and crisp combinations until you find one that tickles your palate. Or just make this triple berry rhubarb crisp.



Tangy rhubarb is mellowed by succulent vine-ripened strawberries, blackberries, and raspberries for a satisfyingly sweet-tart dessert. Though it's effortless to make, it never fails to elicit smiles from guests who delight in the sugary fruit bubbling around the edges of the crisp.

It's delicious as is, but I don't need to tell you that adding a scoop of creamy vanilla ice cream doesn't hurt.

Triple Berry Rhubarb Crisp
Serves 6
Print recipe only here.

Crisp:
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds or sliced almonds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 tablespoons butter

Filling:
2 cups chopped rhubarb (about 1 pound), sliced into 1/2-inch thick pieces
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh strawberries, chopped
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon fresh ginger, minced
2 tablespoons cornstarch dissolved in 3 tablespoons water
2 teaspoons pure vanilla extract

Center a rack in the oven and preheat to 350 degrees F. Coat a 9-inch round pie dish with cooking spray.

To make the crisp, place the sugar, flour, oats, and coconut in a medium bowl, and using your hands, gently mix it, breaking up any large clumps. Add the almonds, cinnamon, and ground ginger. Toss gently. Pour melted butter evenly over the mixture, and gently stir with a spoon until well combined and moist.

To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, add the rhubarb and allow to cook for 2-3 minutes (it will release water, so it won't burn). Add the sugars, berries, and ginger to the pan gently crushing the fruit with a fork or spoon. Once it reaches a boil, add the dissolved cornstarch. Return to a boil, whisking constantly, for 3-5 minutes, or until the mixture is thick. Turn off heat, and stir in the vanilla extract.

Pour the fruit filling into the prepared pie dish, and sprinkle the crisp mix evenly over the top. Bake for 45-55 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It's best served at room temperature or just slightly warm.

You might also like:

Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust





Fresh Cherry and Peach Upside-Down Cake





Mini Custards with Limoncello-Spiked Raspberry Sauce





Strawberry-Rhubarb Sponge Pudding





And a few more:

• Clotilde's Raspberry Rhubarb Grunt
• Glenna's Apple Brown Betty
  
• Half-Baked's Blueberry Nectarine Crisp
• Helen's Warm Berry Crumbles with Fromage Blanc Ice Cream
  

Save This Page on Del.icio.us

Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust

I love reading your comments on my blog every day. This recent one on my fresh apricot muffin post caught my eye. Lovely Ann of Redacted Recipes wrote: *sigh* Every time I read a new post of yours I fall into a geographical depression. Your apricots are so beautiful! And those muffins! I love the way each one coyly shows a little fruit... :-)

Though I had never heard of "geographical depression," I know what Ann means. I used to have it myself (though I referred to it less genteelly). Trust me, I don't post on these gems to make you depressed or envious; I do it because I get so ridiculously excited that I just have to share my finds. That's why I'm posting another picture of fresh farmers' market apricots and cherries.



When I saw that 20-foot-long table covered with plump, brilliant red cherries and velvety soft golden apricots I audibly gasped (hey, I wasn't the only one). Then I turned to Jeff and said something like, "I'm making an apricot and cherry pie when we get home! Or should I make a crumble? Ooh-ooh, I know, how about a cobbler?" See what I mean? Waaay too excited.



We decided on a cobbler. I wasn't sure what I wanted to use for the cobbler top, but I didn't have to search too long. My mom and dad had recently sent me Nick Malgieri's How to Bake. When my mom realized I didn't have his book, she was shocked:

"What?! How could you not have Nick Malgieri's book? I love his book! Well, that's it. Your father and I are going to Border's this weekend to get you one," she said.

"Mom you don't need to--" I started to say.

"Susan, listen to your mother," she said.

A week later, the book was in our mail box.

Though Malgieri's book isn't new, it's a treasure trove of classic dessert recipes. Considering that he is an award-winning author of 5 cookbooks and has been the director of the baking program at the Institute of Culinary Education in NYC for the last 12 years, I think he knows what he's talking about. I like the way he covers baking basics such as how to make flaky pie dough and perfect tarts and how he offers suggestions for variations (like Dorie Greenspan, whose book is a bible among food bloggers.)

So here is my mildly adapted version of Nick's Cobbler with Buttermilk Biscuit Crust. I made a spicier, sweeter fruit filling and cut out circles of biscuit dough for the top instead of making one solid crust.



This cobbler is a comforting, old-timey dessert. From the moment you smell the sweet buttermilk biscuit topping baking in the oven to the first taste of luscious, warm, sweet apricots and tangy cherries, you'll want to sit out on a rocking chair on your grandmother's porch and listen to her spin tales from her youth.

Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust
Makes 6-8 servings.
Print recipe only here.

Filling:
3 pounds ripe fresh apricots, about 15
1 cup pitted fresh cherries
2/3 cup granulated sugar
1/3 cup light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional
2 tablespoons unsalted butter

Buttermilk Biscuit Crust:
3/4 cup all-purpose flour
3/4 cup cake flour (I just used all-purpose flour)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter
2/3 cups buttermilk

Glaze:
1 tablespoon buttermilk, cream, or milk
1 tablespoon sugar

Garnish:
2 tablespoons raw sugar crystals, for sprinkling on top

Place rack in the center of the oven and preheat to 400 degrees. Use a 9 or 10-inch pie plate or a 1 1/2 quart deep oven-proof baking dish.

To make the filling, lightly cut an X on the bottom of each apricot and place them into a large pot of boiling water for about 30 seconds. Lift them out with a slotted spoon and place in a bowl of ice water. If the apricots are ripe, the skins will slip off easily. If not, then use a sharp paring knife to remove the skins. Cut each apricot into 5-6 wedges and place in the baking dish along with the pitted cherries.

Combine sugars, flour, cinnamon, and nutmeg; pour over the fruit and stir gently. Add dots of butter all over the top of the filling. Set aside while preparing dough.

To make the crust, combine the dry ingredients in a mixing bowl and stir well to combine. Cut the butter into 8 or 10 pieces and rub into the dry ingredients until the mixture resembles coarse meal (or pulse in a food processor fitted with a metal blade). Make a well in the center and add the buttermilk. Stir gently with a fork, being careful not to overwork the dough (or it will become leaden.) Let the dough stand in the bowl for a couple of minutes to let the flours absorb the liquid.

Flour a work surface and turn the dough onto it. Fold the dough over itself 2 or 3 times, until smoother and less sticky. Lightly re-flour the work surface and roll the dough to about 1/4-inch thickness. For circles, using the top of a drinking glass or a round cookie cutter, make about 12 rounds. Gently place the rounds on top of the filling, slightly overlapping the edges. Brush with glaze, and sprinkle with raw sugar crystals.

Alternatively, you could make a full top crust by rolling the dough out slightly larger than the size of your baking dish. Trim excess dough and flute the edges of the dough at the rim of the dish. Make 4 or 5 (1-inch) slashes in the center of the dough.

Bake for 20-25 minutes, or until the crust is deep golden brown and filling is bubbling gently. (For easy clean-up, you may want to place a sheet of tinfoil on the rack under the baking dish to catch any drips.) Cool before serving. Cobbler is best served warm or at room temperature. It can be enjoyed plain or with some whipped cream or a scoop of vanilla ice cream.

You might also like these fruity desserts:

Coconut-Lime Rice Pudding with Mangoes and Cashews





Fresh Cherry and Peach Upside-Down Cake





Mini Custards with Limoncello-Spiked Raspberry Sauce




And, boy, do food bloggers love a good cobbler! You could stay busy all summer long with these:

• Abby's Blueberry Cobbler
  
• Alanna's Strawberry Rhubarb Cobbler
• Elise's Plum Cobbler
  
• Glenna's Blackberry and Cherry Cobbler
  
• Kalyn's Peach and Berry Cobbler
  
• Karina's Vegan Blueberry Cobbler
• Matt's Peach and Raspberry Cobbler
  
• Simona's Cobbler di Fragole (Strawberry Cobbler)

Save This Page on Del.icio.us

Coconut-Lime Rice Pudding with Mangoes and Cashews

Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?

It happens to me sometimes. And when I feel this way, I usually crave something comforting. This past Sunday it was rice pudding--the quintessential comfort food. That's because it's warm, creamy, and unabashedly carb-y. These are the good carbs though, the ones that make you feel like you're receiving a hug from your mom.

Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.

Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this one by using coconut milk, grated lime zest, and toasted shredded coconut. It still has all the benefits of classic rice pudding but with a little sass. Top it with diced, ripe mango, crunchy cashew nuts, and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.


Coconut-Lime Rice Pudding with Mangoes and Cashews
Serves 4
Print recipe only here.

1/2 cup Arborio rice
2 cups water
2 cups coconut milk (regular or light)
1/3 cup sugar
zest of 1/2 lime
4 tablespoons sweetened shredded coconut, toasted

Garnishes:
1 small, ripe mango, diced
2 tablespoons sweetened coconut shreds, toasted
2 tablespoons unsalted cashew nuts, chopped
a pinch of lime zest

Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.

Add rice, water, coconut milk, and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.

Remove from heat, and stir in the lime zest and toasted coconut. Allow to cool slightly before placing in individual serving dishes. Garnish each dish with fresh diced mango, toasted coconut, chopped cashews, and finely grated lime zest.

You might also like these coconut-y desserts:

Chocolate Dipped Coconut Macaroons





Hello Dolly Cookie Bars





Coconut Lemonquat Tea Cake





Banana Coconut Almond Bread





Here are more delicious rice pudding recipes with coconut milk:

Arfi's Bubur Ketan Hitam (Black Rice Pudding with Cooked Coconut Milk)
Bea's Coconut Rice Pudding with Stewed Rhubarb and Strawberries
Kevin's Mango Coconut Rice Pudding
Peter G's Vanilla and Cardamom Rice Pudding

Save This Page on Del.icio.us