Tag Archives: fruit

Apple Crostata with Cheddar Crust


Yield: One 11-inch crostata
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.

Ingredients

For the Crust

1 disk Cheddar Pie Dough
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling

For the Filling

2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed

Directions

Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.

Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.

Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

Cook’s Notes

Serving Idea: Farmhouse-style cheddar cheese pairs well with this crostata.

Source: Martha Stewart Living, November 2010
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Apple and Cranberry Pandowdy


8 Servings
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce. Source: Everyday Food, October 2010

Ingredients

For the Crust

3/4 cup all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon granulated sugar
1/4 teaspoon coarse salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 to 2 tablespoons ice water

For the Filling

3 Rome apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
4 McIntosh apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
1 cup cranberries (thawed if frozen)
1/3 cup packed light-brown sugar
1 tablespoon fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into pieces
1 tablespoon heavy cream
2 teaspoons coarse sugar

Directions

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.

Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.
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Cranberry Clafouti

6 Servings

This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard. Source: Martha Stewart Living, November 2011

Ingredients

1 tablespoon unsalted butter, room temperature, for dish
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
Confectioners’ sugar, for garnish

Directions

1. Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.

2. Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).

3. Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners’ sugar. Serve with whipped cream.
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Note from Wikipedia:

The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including sweet cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

The dish’s name derives from Occitan clafotís, from the verb clafir, meaning “to fill” (implied: “the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century.

see also: Flaugnarde
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Grilled Apple Crisp With Porter-Toffee Sauce


Prep: 25 minutes Grill: 45 minutes Makes: 6 servings

7 cups peeled and thinly sliced cooking apples (7 medium)
1/3 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 tablespoon lemon juice
1 teaspoon apple pie spice
1/4 teaspoon salt
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter
Porter-Toffee Sauce (recipe below)
Ice cream (optional)

In a large bowl combine apples, granulated sugar, tapioca, lemon juice, apple pie spice, and salt. Transfer apple mixture to an 8x8x1 3/4-inch disposable foil pan or metal pan (Note: metal pan may burn on grill).

For topping, in a medium bowl combine oats, brown sugar, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture evenly over apple mixture. Cover pan tightly with foil.

For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill. Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)

Remove crisp from grill; cool slightly. Serve warm with Porter- Toffee Sauce and, if desired, ice cream.

Porter-Toffee Sauce:

In a small saucepan, combine
1 1/2 cups packed brown sugar
3/4 cup whipping cream
3/4 cup porter beer
3 tablespoons light-color corn syrup

Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until sauce is desired consistency.

Store any leftover sauce, covered, in the refrigerator for up to 1 week.
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Pear Pine Nut Coffee Cake

Ingredients

Cake:
1 3/4 cups all purpose flour
scant 3/4 teaspoon baking powder
scant 1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup + 2 tablespoons brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup plain Greek yogurt
zest of 1 lemon
3 pears, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice

Topping:

3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
2 tablespoons oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 oz pine nuts

Instructions

Preheat oven to 350F degrees.

Put topping together by placing all ingredients except pine nuts in the bowl of a small food processor. Pulse 8-10 times just until the butter is broken up into pea size pieces and the mixture is crumbly. Cover and place in the fridge while you prepare the rest of the cake.

Prepare a 10-inch springform pan by lightly coating it with butter then lightly dusting with flour; set aside.

In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon; set aside.

Slice the pears and toss them with 2 tablespoons lemon juice in a small bowl; set aside.

With an electric mixer, beat butter, sugar until fluffy, approximately 3-5 minutes. Add eggs, vanilla and lemon zest and mix well.

Starting with the Greek yogurt, alternate adding to cake batter along with dry ingredients, mixing just until combined.

Pour batter into prepared pan. Top the batter with sliced pears and then sprinkle the crumble topping over the pears. Finish by sprinkling the pine nuts on top.

Bake for 40-50 minutes or until a tester comes out clean. Remove from oven and cool in pan for at least 20-25 minutes before serving before removing from pan. Let cool completely before serving.

Note: can substitute chopped pecans for the pine nuts

from Mountain Mama Cooks
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Blackberry Cobbler

Ingredients

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired

Instructions

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Expert Tips:

A basic cobbler dough, which is like a drop biscuit, should be mixed with a light hand so it will rise up through the berry mixture and have a light texture. Mix just until the dry ingredients are moistened.

Add 1/2 teaspoon of a warm baking spice—cinnamon, ginger, nutmeg, or cardamom—to the cobbler dry ingredients to add an aromatic edge. And a teaspoon of pure vanilla stirred into the berries will enhance their natural sweetness.

Summer berries can take a basic cobbler beyond an everyday dessert. Try adding raspberries to the blackberries for a different flavor combination.

Try mixing grated lemon or lime zest in with the fruit before baking for a fresh flavor twist.
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Ambrosia Salad

12 servings

Ingredients

8 oz Cool Whip , lite is fine
1/2 cup sour cream , light is fine
11 oz mandarin oranges drained
20 oz crushed pineapple drained
10 oz maraschino cherries drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
3/4 cup chopped nuts pecans, walnuts, cashews optional

Instructions

Fold sour cream into Cool Whip in a large serving bowl.

Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.

Serve immediately or refrigerate until serving.
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