Tag: crumble

Breakfast · Cakes · Desserts

Peach Cobbler Coffee Cake

cathysmahaLeave a comment

Oh glorious peaches! I look forward to peach season each year, and love to try new recipes. The Peach Cobbler Coffee Cake does not disappoint, although I would tweak a few things next time. The crumb topping is so good, you want a piece in each bite, with peaches. Next time I would bake the cake in a rectangle shallow pan, similar to brownie thickness and perhaps add a few more peaches with a splash of lemon juice or lemon zest (or both). I made extra glaze and it was delicious drizzled on the cut piece of cake.

Peach Cobbler Coffee Cake

INGREDIENTS:
  • Cake:
    • 2 cups all purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 cup milk
    • 3/4 cup brown sugar
    • 1/2 cup sour cream
    • 1/4 cup butter, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cup sliced peaches
  • Crumb Topping
    • 1 cup brown sugar
    • 2/3 cup flour
    • 6 Tablespoons softened butter
  • Glaze
    • 1/2 cup powdered sugar
    • 2 1/2 teaspoons milk
    • 1/8 teaspoon cinnamon
DIRECTIONS:
  1. In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
  2. Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
  3. Fold in peaches.
  4. Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
  5. Crumble Topping: Combine 1 cup brown sugar, ⅔ cup flour in a bowl. Cut in 6 Tablespoons softened butter until mixture is crumbly.
  6. Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
  7. Combine ingredients for glaze and drizzle over baked, cooled coffee cake.

Recipe from LemonTreeDwelling

Breads

Peach Streusal Bread

cathysmahaLeave a comment

Colorado + August = Delicious Palisade Peaches

Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.

Peach Streusal Bread

INGREDIENTS:
  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup canola oil (vegetable or coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.33 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced fresh peaches
  • 2 tablespoons heated peach jam or marmalade

Streusal Ingredients:

  • 1/2 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ½ cup all-purpose flour
  • 4 tablespoons butter very soft
DIRECTIONS:
  1. Preheat the oven to 350ºF.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Fold the peaches and jam gently into the batter.
  4. Mix together Streusal ingredients.
  5. Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
  6. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
  7. Store the bread in an airtight container in the refrigerator.

Bread recipe adapted from tastesoflizzyt.com.

Desserts

Rhubarb Strawberry Crumble Bars

cathysmahaLeave a comment

My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine

Desserts · Gluten Free · New Favorite · Vegan

Apple Crumble — Gluten Free and Vegan

cathysmahaLeave a comment

Autumn and apples are like hand in glove.  I love making apple desserts and salads and I needed a Vegan and Gluten-Free dessert for a gathering of friends.  This recipe fit the bill and was scrumptious for all.

APPLE CRUMBLE — GLUTEN FREE AND VEGAN

  • 6 large Granny Smith apples (around 1 kilo), peeled, cored and chopped into cubes
  • ½ cup coconut sugar
  • 1/4 cup arrowroot powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger (optional)
  • 1/4 tsp. salt
  • 1 tbsp. lemon juice
  • 2 tbsp. water
  • 1 tsp. vanilla extract

Topping:

  • 1 cup almond meal
  • 1 cup all-purpose gluten-free flour
  • 1 cup gluten-free rolled oats
  • 1/2 cup walnuts, roughly chopped
  • 1/2 tsp. baking powder
  • 3/4 cup coconut sugar
  • 1 tsp. ground cinnamon
  • Pinch of salt
  • 1/2 cup + 2 tbsp coconut oil, melted
  • 1 tsp. vanilla extract2 tbsp. water
  1. Preheat oven to 180C (350F).
  2. In a large bowl combine all the filling ingredients making sure that all the apples are coated well.
  3. Spread the apples evenly in an approximately 31x21cm (12.2×8.27inch) baking dish and set aside.
  4. For the crumble topping, reusing the bowl from the apples, combine all the topping ingredients well with a spatula. If you feel like it isn’t mixed in well enough evenly, I like to get in with my hands.
  5. Crumb the topping over the apples evenly and put in the oven to bake for around 45-50 minutes.
  6. Serve warm with some vegan ice cream, cream or even yoghurt.

Recipe from theminimalistvegan.com 

Cookies and Bars · Desserts · New Traditions

Lemon Raspberry Streusel Bars

cathysmahaLeave a comment

Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list.  This recipe started out to be Lemon Blueberry Bars as the original recipe stated.  Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer.  Frankly, I love the results.  Even the nutmeg called for in the original recipe suited the raspberries.

Another new favorite!

LEMON RASPBERRY STREUSEL BARS

yield: 24 BARS

CRUST:
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract

FILLING:
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg

TOPPING:
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour

  • Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
  • Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
  • In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
  • Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
  • Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
  • Bake for 20 to 25 minutes until browned. Cool.

Recipe adapted from RecipeGirl.com

 

Cakes · New Favorite

Cherry Crumble Coffee Cake

cathysmahaLeave a comment

Sour cherries in coffee cake sounded perfect given the wonderful frozen pie cherries in my freezer.  I did not have a recipe for a cherry coffee cake but was delighted to find this recipe.  Perfect for a Sunday brunch and perhaps leftover for breakfast during the week.

CHERRY CRUMBLE COFFEE CAKE

TOPPING

2 ounces (4 tablespoons) unsalted butter, melted
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

CAKE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
  •  Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with a spatula.
  • Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. (Note from Cathy:  My oven tends to bake hot so about 50 minutes worked for me). Let cool before serving.

Recipe from Martha Stewart

Cakes · Garden · New Favorite

Gooseberry Crumble Cake…new to my Gooseberry recipe collection

cathysmaha2 Comments

Converting grams to ounces and cups is not easy!  Somehow it seems that Gooseberries are plentiful in countries that use the metric system.  I did my best to convert and, I have to say, the results were excellent.

GOOSEBERRY CRUMBLE CAKE

1 1/2 cups cleaned gooseberries
3/4 cup unsalted, softened butter
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
3 ounces ground almonds
1 1/8 cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla

Crumble:

3/4 cup flour
1/4 cup unsalted, softened butter
2 tablespoons sugar

  • Preheat the oven to 350 degrees.  Grease a square cake pan.  To make the cake, beat the butter and sugars in a mixer for 8-10 minutes until fluffy.  Break the eggs and beat them gently with a fork.  Add slowly, with the beater, to the butter and sugar mixture.
  • Combine the ground almonds into the flour, salt and baking powder.  Gradually add the flour mixture to the sugar mixture.  Pour the batter into the baking pan. Scatter the gooseberries on the top.

 

  • Make the crumble topping by mixing the flour butter and sugar in the food processor.  Scatter the crumbs loosely over the top of the gooseberries.

  • Bake for about an hour, checking to assure the cake it done.  Remove the cake from the oven and cool before serving.

 

Family · Family Favorites · Gluten Free · New Traditions

Peach Blueberry Crumble

cathysmahaLeave a comment

Peaches are in season and I love a peach dessert.  I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe.  I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.

 

The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!

PEACH AND BLUEBERRY CRUMBLE

GF=Gluten-Free

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries

Crumble:

1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

  • Preheat the oven to 350 degrees F.
  • Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.

  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
  • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Recipe Adapted From Food Network, 2006 Barefoot Contessa