Baking Delights » cobbler

Cranberry Crisp

Marye Audet — Fri, 06 Nov 2009 18:46:08 +0000

You have to love the color of cranberries. They add vibrancy to any table, holiday or otherwise. And the tangy flavor is perfect with the heavier meals we eat in the fall and winter. I wanted a crisp that was purely cranberry yet not too tart. I didn’t want apple or pear or anything else with it…just pure cranberry flavor bursting open in every bite.

I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work well on the Thanksgiving dessert buffet. It is just different enough to be awesome but familiar enough to make you feel cozy.

Vanilla ice cream or a dollop of whipped cream would be great with this. It is so easy to make, takes very little time…and is amazing. How can you resist?

Cooking the berries before adding them to the crisp allows the juices to thicken and so the bottom layer doesn’t turn to mush. In every bite you have the contrast between crunchy, chewy, tart, sweet, and tender. Every bite gives you intense flavor. This is a new favorite. I loved it.

Cranberry Crisp

2 bags cranberries
2 cups of sugar or to taste
1/2 cup fruity red wine
4 tbs unsalted butter
Water if needed

Cook the ingredients together, stirring, until cranberries pop open and liquid thickens. You may need to add water to keep it from sticking. This will take about 15 minutes. Remove from heat, add butter. Set aside.

Streusel

1 cup chopped almonds
1 cup old fashioned rolled oats
1 cup flour
1 cup brown sugar
1 half cup unsalted butter

Mix together with fingers until crumbly.

Assemble and Bake

Preheat oven to 375F
Grease a 9 inch square pan and sprinkle half the crumbs in the bottom
Spoon the cranberry on top
Sprinkle the rest of the streusel over the top
Bake for about 40 minutes or until done.

serves 6-8

images: marye audet

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Slow Cooker Thursday

Marye Audet — Thu, 31 May 2007 16:54:05 +0000

Sandra over at Diary of a SAHM is having a slow cooking thursday recipe exchange. I like these because you get alot of different recipes..Run on over there and check it out and leave your personal favorite! Here is my submission…

Red, white and blue cobbler
serves 6-8

1 c flour
1 c sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly ground nutmeg
2 eggs beaten
2 Tbs milk
2 tbs unsalted butter
2 c fresh blueberries
2 c fresh straxberries, cut in quarters
3/4 c water
1 tsp grated lemon peel
3/4 c sugar

vanilla ice cream

1.combine flour, 1 c sugar, baking powder, salt, and spices.
2.combine eggs, milk, and butter.
3.stir into dry ingredients until moistened
4.spread batter over bottom of greased 5 qt slow cooker
5.in saucepan combine berries, lemon peel and 3/4 c sugar
6.bring to boil, remove from heat immediately and pour over batter.
7. cover and cook on high for 2-3 hours or until toothpick inserted in batter comes out clean.
8.turn off cooker. uncover and let stand 30 minutes before serving with a scoop of vanilla ice cream

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Just in time for the Memorial Day Weekend….

Marye Audet — Sun, 27 May 2007 15:06:12 +0000

I don’t know that there is a nicer fruit than a really fresh, really tree ripened peach. I am not talking about the crisp tasteless objects that are showing up in the grocery stores right now, I am talking about the fruit that you grab from the fruit stand basket, and drive one handed while you eat it because you can’t wait until you are home and the whole car smells like a peach orchard and the juice is smearing your makeup and the steering wheel is sticky and you hope you dont see anyone you know but you don’t care anyway…yep..that kind of peach.
I LOVE peach crisps. I love that streusel on top…But Southern peach cobbler with the doughy bits in the center is TDF, too. I decided to combine the two to see what happened. It was magic. Try it. Feed it to your sister that looks like a fashion model…and always makes you feel like an elephant in a tutu when you are together. She will develop hips over night..I promise.
Try this peach cobbler warm with a generous scoop of pecan praline or vanilla ice cream.

Crispy Peach Cobbler

1 recipe pastry for a single crust pie, chilled.

12c ripe peaches, peeled and sliced
1 cup brown sugar
1 1/2 c sugar
1/4 c flour
3/4 tsp cinnamon
1/2 tsp freshly ground nutmeg (please, please buy whole nutmeg and grate it as needed..big difference.)
1/2 tsp ginger
1/4 tsp salt
1 1/2 tbs lemon juice
1/2 c unsalted butter, melted

Stir together and let set for 30 minutes for flavors to blend
grease a 13×9 inch pan. preheat oven to 400 degrees.

Roll pastry dough out into a 1/8 inch thick rectangle and brush with a little butter, then sprinkle with white sugar. Cut into 1″x1″ squares. Pour half the peach mixture into the pan and top with the dough squares. Bake for 20 minutes…

Meanwhile…Mix 1/2 c flour. 1/2 c brown sugar, 1/2 c oatmeal, 1/2 c butter, a pinch of salt, 1/4 tsp cinnamon, and chopped pecans if you want them. Mix with fingers until ingredients are well mixed and crumbly.

Take first layer of cobbler from the oven and top with the remaining filling. COver with the streusal and put bake into the oven for 20-30 minutes, or until juices are thickened and streusel is crispy. Some of the juice may boil up and cover part of the streusel..that’s o.k..it is fabulous.
Let cool as long as you can stand.

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