Crisps, Crumbles, and a Cobbler
Today's offerings deal with Crisps, Crumbles, and a Cobbler. Check out the Blueberry Crisp, the Upside-Down Cherry Cobbler, and the rest of today's yumminess. Enjoy!
TRIPLE BERRY PANKO CRUMBLE
This is from Kikkoman.
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/triple-berry-panko-crumble/.
Ingredients
For Berry Mixture
1/2 teaspoon vegetable oil
4 cups fresh or frozen berries (blueberries, raspberries, strawberries)
2 tablespoons flour
2 tablespoons cane sugar or white sugar
For Panko Crumble Topping
1 cup Kikkoman® Panko Bread Crumbs
2 tablespoons all-purpose flour
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt
For Serving
4 scoops vanilla ice cream for serving (optional)
Directions
Preheat oven to 350ºF and lightly grease a 9-inch pie pan with 1/2 teaspoon of vegetable oil. Combine ingredients for panko crumble topping in a medium mixing bowl and stir to combine. Set aside.
Combine berries, flour and sugar in a separate medium mixing bowl and stir to coat berries.
Pour berries into the prepared pan and sprinkle panko crumble evenly on top. Bake for 40-45 minutes, until berries are bubbling, and panko is golden brown.
Cool berry crumble at room temperature for 10 minutes. Serve with vanilla ice cream on top.
HOMEMADE STRAWBERRY CRUMBLE
This is from Liv Dansky at allrecipes. For this recipe, Liv wrote, "This strawberry crumble recipe is simple and delicious. It's all about the crumble topping featuring ginger and walnuts in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top."
Prep Time: 15 minutes; Cook Time: 45 minutes; Additional Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup chopped walnuts
1-1/2 teaspoons ground ginger
1 cup packed light brown sugar, divided
1/2 cup salted butter, melted
2 tablespoons cornstarch
2 tablespoons white balsamic vinegar
2-1/2 pounds fresh strawberries, hulled and quartered
vanilla ice cream, for serving
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
APPLE CRISP
This is from Genevieve Ko at The New York Times cooking enewsletter. For this yummminess, Geneview wrote, "This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it’s just as good cold for breakfast the next day."
Total Time: 1-14 hours; Yield: 6 to 8 servings
This was featured in "Baking That’s Simple, but Always Satisfying," and can be found online at https://cooking.nytimes.com/recipes/1022569-apple-crisp.
Ingredients
For the Topping
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup chopped pecans or walnuts, or a combination
1/4 cup old-fashioned rolled oats
For the Apples
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice
Preparation
Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
If you’d like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
BLUEBERRY CRISP
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Fragrant with the sunshine of lemon zest, the crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too, as would pinches of spices, such as cinnamon, nutmeg, cardamom or even black pepper. The topping can be refrigerated for up to 3 days ahead of time. Pro potluck tip: Ask the host if you can use the oven, and if you can, bring the berry mixture in the baking dish and the chilled topping in a separate container. When you arrive, scatter the crumbs over the filling and bake to perfume the house and enjoy a warm dessert."
Time: 1 hour 20 minutes; Yield: 6 to 8 servings
This was featured in "A Summer Dinner Party That’s Actually Fast and Easy", and can be viewed online at https://cooking.nytimes.com/recipes/1024462-blueberry-crisp.
Ingredients
For the Topping
1 lemon
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup sliced almonds, toasted if you’d like
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and cooled
For the Filling
1/2 cup granulated sugar
1-1/2 packed tablespoons cornstarch
2 to 2-1/4 pounds blueberries
Ice cream, for serving
Preparation
Heat the oven to 375 degrees.
Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.
The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.
Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1-1.2- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).
Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.
Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
TRIPLE BERRY PANKO CRUMBLE
This is from Kikkoman.
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 4 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/triple-berry-panko-crumble/.
Ingredients
For Berry Mixture
1/2 teaspoon vegetable oil
4 cups fresh or frozen berries (blueberries, raspberries, strawberries)
2 tablespoons flour
2 tablespoons cane sugar or white sugar
For Panko Crumble Topping
1 cup Kikkoman® Panko Bread Crumbs
2 tablespoons all-purpose flour
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt
For Serving
4 scoops vanilla ice cream for serving (optional)
Directions
Preheat oven to 350ºF and lightly grease a 9-inch pie pan with 1/2 teaspoon of vegetable oil. Combine ingredients for panko crumble topping in a medium mixing bowl and stir to combine. Set aside.
Combine berries, flour and sugar in a separate medium mixing bowl and stir to coat berries.
Pour berries into the prepared pan and sprinkle panko crumble evenly on top. Bake for 40-45 minutes, until berries are bubbling, and panko is golden brown.
Cool berry crumble at room temperature for 10 minutes. Serve with vanilla ice cream on top.
HOMEMADE STRAWBERRY CRUMBLE
This is from Liv Dansky at allrecipes. For this recipe, Liv wrote, "This strawberry crumble recipe is simple and delicious. It's all about the crumble topping featuring ginger and walnuts in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top."
Prep Time: 15 minutes; Cook Time: 45 minutes; Additional Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup chopped walnuts
1-1/2 teaspoons ground ginger
1 cup packed light brown sugar, divided
1/2 cup salted butter, melted
2 tablespoons cornstarch
2 tablespoons white balsamic vinegar
2-1/2 pounds fresh strawberries, hulled and quartered
vanilla ice cream, for serving
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
APPLE CRISP
This is from Genevieve Ko at The New York Times cooking enewsletter. For this yummminess, Geneview wrote, "This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it’s just as good cold for breakfast the next day."
Total Time: 1-14 hours; Yield: 6 to 8 servings
This was featured in "Baking That’s Simple, but Always Satisfying," and can be found online at https://cooking.nytimes.com/recipes/1022569-apple-crisp.
Ingredients
For the Topping
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup chopped pecans or walnuts, or a combination
1/4 cup old-fashioned rolled oats
For the Apples
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice
Preparation
Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
If you’d like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
BLUEBERRY CRISP
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Fragrant with the sunshine of lemon zest, the crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too, as would pinches of spices, such as cinnamon, nutmeg, cardamom or even black pepper. The topping can be refrigerated for up to 3 days ahead of time. Pro potluck tip: Ask the host if you can use the oven, and if you can, bring the berry mixture in the baking dish and the chilled topping in a separate container. When you arrive, scatter the crumbs over the filling and bake to perfume the house and enjoy a warm dessert."
Time: 1 hour 20 minutes; Yield: 6 to 8 servings
This was featured in "A Summer Dinner Party That’s Actually Fast and Easy", and can be viewed online at https://cooking.nytimes.com/recipes/1024462-blueberry-crisp.
Ingredients
For the Topping
1 lemon
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup sliced almonds, toasted if you’d like
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and cooled
For the Filling
1/2 cup granulated sugar
1-1/2 packed tablespoons cornstarch
2 to 2-1/4 pounds blueberries
Ice cream, for serving
Preparation
Heat the oven to 375 degrees.
Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.
The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.
Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1-1.2- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).
Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.
Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Directions
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
Comments
Post a Comment