Tag Archives: fruit

1919 Rhubarb Pudding

Spread slices of good bread, not too fresh, with butter and sprinkle generously with finely cut fresh rhubarb; sprinkle with sugar and repeat another layer of the fruit and buttered bread; add a little water and bake in a moderate oven until the rhubarb is well done. Serve from the dish in which it is baked.

source: Clearwater Republican.  (Orofino, Idaho), 09 May 1919. Chronicling America: Historic American Newspapers. Lib. of Congress.
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Bloomin’ Apples

By Lauren Miyashiro
4 Servings
Because apples can turn brown really quickly, you’ll want to brush them with butter and get them in the oven pretty quickly after slicing them. If you want to take your time, squeeze lemon juice all over the cut side to prevent browning.

Ingredients

Cooking spray
4 tbsp. melted butter
1 tbsp. packed brown sugar
1 tbsp. granulated sugar
1/2 tsp. ground cinnamon
4 apples
8 chewy caramel squares
Breyers Natural Vanilla ice cream, for serving
Caramel, for drizzling

Directions

For Oven

Preheat oven to 375F and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.

For Air Fryer

In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Fill each apple with two caramel squares, then brush melted butter mixture on top. Place cut apples in basket of air fryer. Bake at 350F for 15 to 20 minutes.

Serve warm with ice cream and drizzle with caramel.
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Apple-Rhubarb Crumble

4 Servings

Ingredients

Crumble

2/3 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into pieces

Unsalted butter (for pan)
1 1/2 pound baking apples (such as Pink Lady or Honeycrisp; about 3 large), peeled, cut into 1-inch pieces
12 ounces rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Recipe Preparation

Crumble

Whisk oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt in a medium bowl. Using your fingertips, work in butter until no dry spots remain and mixture holds together when squeezed. Cover and chill while you prepare the filling.

Filling and Assembly

Preheat oven to 350F. Butter a shallow 2-qt. baking dish. Toss apples, rhubarb, granulated sugar, lemon juice, and vanilla in a large bowl; transfer to baking dish. Scatter crumble over fruit, breaking up any large pieces.

Place dish on a foil-lined rimmed baking sheet and bake until crumble is golden brown, juices are bubbling, and apples are tender, 35–50 minutes.

Do Ahead: Unbaked crumble can be assembled 2 days ahead. Cover and chill.

Recipe by Claire Saffitz
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Healthy Apple Pancakes

Healthy apple pancakes made with oats and cottage cheese. They taste decadent, but are packed with protein and fiber.
Yield: 8 pancakes

Ingredients

2/3 cup old fashioned oatmeal
1/2 cup egg whites
1/2 cup cottage cheese
1/4 cup applesauce
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup diced apples
maple syrup, for topping

Cinnamon Apples

1/2 cup diced apples
2 teaspoons maple syrup
1/4 teaspoon cinnamon

Instructions

Add oats, egg whites, cottage cheese, applesauce, baking powder and cinnamon into a blender and process until the batter is relatively smooth with a thick consistency. Stir in diced apples.

Heat pan or griddle to low-medium heat and spray with non-stick spray.

Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. You should be able to make about 8 small pancakes.

Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath. Flip the pancakes and cook for one to two additional minutes.

While pancakes are cooking, prep cinnamon apples by adding diced apples, maple syrup and cinnamon in a microwave safe bowl. Stir to combine and microwave for 30-60 seconds or until apples are soft and look similar to baked apples.

For serving, place four pancakes on each plate, top with warm cinnamon apples and drizzle with maple syrup and/or nut butter.

– Eating Bird Food
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Caramel Apple Pie

By Makinze Gore
8 Servings

Ingredients

For the Crust

3 c. all-purpose flour, plus more for surface
1 c. (2 sticks) butter, cut into 1/2″ pieces
2 tbsp. granulated sugar
1/2 tsp. kosher salt
1 tbsp. apple cider vinegar
6 tbsp. ice water (or more, if needed)

For the Filling

3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
1/4 c. packed dark brown sugar
2 tbsp. freshly squeezed lemon juice
1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 c. caramel, plus more for serving
1 egg beaten with 1 tbsp. water (egg wash)
Coarse sugar, for sprinkling
Ice cream, for serving

Directions

Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.

In a large bowl, combine flour, sugar, and salt. Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 400F with a large baking sheet on the middle rack.

In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt. Cook until liquid has thickened and apples are tender, 12 to 15 minutes. Let cool while rolling out dough.

On a lightly floured surface, roll out one disc of dough into a 12” circle. Transfer crust to 9” pie plate and gently press to fit. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Layer apples on top of crust, then pour caramel over apples.

Roll out second disc of dough into a 12” circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining crust. Trim strips and press into crimped crust. Freeze for 15 minutes or until crust is well chilled.

Brush chilled crust with egg wash and sprinkle with coarse sugar. Place pie plate onto preheated baking sheet and bake until crust is very golden and filling is bubbling, about 50 minutes. If crust starts to darken too quickly, cover loosely with foil. Let cool on a wire rack at least 2 hours before serving.

Serve topped with more caramel and ice cream, if desired.
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Banana-Orange Sweet Potato Bake

Welcome fall with this simple side dish. It’s a pleasant change of pace from the traditional casserole with marshmallows, and it’s quite popular at potlucks. —Joan Hallford, North Richland Hills, Texas

10 servings

Ingredients

5 medium sweet potatoes (about 3 pounds), peeled and cubed
2/3 cup packed brown sugar
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon pepper
2 teaspoons grated orange zest
1/3 cup orange juice
1/4 cup orange liqueur, optional
3 medium ripe bananas, mashed
2 large eggs, lightly beaten

Toppings:

1/2 cup granola cereal
1/2 cup chopped pecans, toasted
1/4 cup sweetened shredded coconut, toasted
2 tablespoons brown sugar
1/4 cup butter, melted

Directions

Preheat oven to 350F. Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly. Return to pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in orange zest, orange juice and, if desired, liqueur. Add bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish.

For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes.
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Best Strawberry Shortcake

6 Servings

Ingredients

Shortcakes

2 hard-boiled egg yolks, cooled
1 1/3 cups all-purpose flour
3 tablespoons semolina flour or fine-grind cornmeal
1 tablespoon baking powder
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
6 tablespoons chilled unsalted butter, cut into pieces
2/3 cup plus 2 tablespoons heavy cream
Sanding or granulated sugar (for sprinkling)

Assembly

1 1/2 pounds strawberries (about 1 quart), hulled, halved, quartered if large
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
Kosher salt
2 teaspoons fresh lemon juice, divided
1 cup heavy cream
2 tablespoons powdered sugar
1/2 vanilla bean, halved lengthwise

Shortcakes

Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in 2/3 cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.

Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a 1/4-cup measuring cup.) Cover and chill until cold, 20–25 minutes.

Preheat oven to 350F. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.

Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.

Assembly

Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.

Recipe by Chris Morocco
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Blueberry-Lemon Icebox Cake

8 Servings

Ingredients

8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
3/4 cup powdered sugar
2 tablespoons finely grated lemon zest
2 1/2 cups chilled heavy cream
1 cup homemade or store-bought lemon curd, divided
16 graham crackers, divided
1 1/2 cups Blueberry Jam, divided
1/3 cup fresh blueberries

Recipe Preparation

Line a 9×5″ loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.

Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/2 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.

Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.

Just before serving, mix blueberries into reserved jam and spoon over cake.

Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.

Recipe by Nicole Rucker
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Raspberry-Ricotta Cake

8 servings

Ingredients

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Recipe Preparation

Preheat oven to 350F. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Recipe by Alison Roman
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Blackberry Icebox Cake

8 servings

Ingredients

2 pints blackberries, divided
1/2 cup blackberry jam
1 lemon
2 cups chilled heavy cream
1/4 cup powdered sugar
Pinch of kosher salt
8 oz. vanilla wafers, divided

Directions

1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)

2. Add 1/2 cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.

3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.

4. Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.

5. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.

6. Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed— no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.

7. Bring up plastic overhang to cover and chill at least 24 hours.

8. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap.

9. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.

10. Cut reserved berries in half lengthwise and arrange them on top.

11. Slice cake into 8 pieces to serve.

Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Recipe by Claire Saffitz
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