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Rhubarb Crisp Two Ways - Beginner and Expert

YumSugar — Wed, 15 Apr 2009 03:30:21 -0700

I know I said I'm not a huge fan of rhubarb, but last Spring I tried PartySugar's raspberry rhubarb tart, and since then, I've been more open-minded about it. Now I appreciate the fruit's tangy, tart flavor, especially when foiled against another sweet fruit like raspberries or soft, airy whipped cream. Take advantage of this zippy vegetable's short season by using it to add bite to a rustic dessert. Opt for a simple oat crumble, or take the extra step to alternate compote with layers of streusel and cream. To see both recipes, read more.

Beginner Rhubarb Crisp
From Martha Stewart Living

Ingredients

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Directions

Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

Serves 4.

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Expert Rhubarb Crisp
From Land O' Lakes

Ingredients

Sauce:
5 cups chopped fresh or frozen rhubarb
1 cup sugar
1/3 cup water
1 tablespoon cornstarch
1 teaspoon freshly grated orange peel
Streusel:
1/2 cup firmly packed brown sugar
1/4 cup butter
1 cup uncooked quick-cooking oats
1/2 teaspoon ground cinnamon
Cream:
1 cup heavy whipping cream
2 tablespoons sugar

Directions

Make sauce: Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Reduce heat to medium. Cook, stirring often, until mixture is thickened (5 to 6 minutes). Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.
Make streusel: Meanwhile, heat oven to 350°F. Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat until butter is melted (4 to 5 minutes). Remove from heat. Stir in oats and cinnamon.
Spread oat mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake for 10 to 15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, until cooled (30 minutes). Store in container with tight-fitting lid until ready to assemble parfaits.
Make cream: Beat whipping cream in small bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.
To assemble parfaits, layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6 to 8-ounce) parfait glasses. Repeat layers twice, ending with whipped cream.

Serves 8.

Nutritional information per serving: 410 calories, 18 g fat, 55 mg cholesterol, 20 mg sodium, 61 g carbohydrates, 4 g dietary fiber, 4 protein

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Plum Delicious Crumble With Pistachios

YumSugar — Mon, 08 Sep 2008 14:00:21 -0700

One of my favorite things about Summer is when friends occasionally stop by with a large bag of freshly picked fruit from their gardens. This past weekend, my dear friend bestowed on me a basket full of fresh plums. I could have made a pie, but I was in the mood for an easy, yet delicious crumble.
Crumbles are stewed fruit with a mixture of butter, flour, and sugar to make a crisp topping once baked. I added pistachios to the topping for extra crunch and spicy fresh ginger to the plum filling. Combine with a scoop of ice cream or dollop of whipped cream to make this fruity, nutty, and crunchy crumble the perfect Summer dessert. Crumbles are easily altered to suit just about any taste, so to learn how to make one, read more!

Plum and Pistachio Crumble
Modified from Delicious Crumbles & Cobblers

Ingredients

8 firm but ripe plums
1/4 cup brown sugar
1/2 tsp freshly grated ginger or ground ginger
grated zest of lemon

Crumble Topping
1 1/4 cup all purpose flour
1/2 tsp freshly grated ginger or ground ginger
1/4 brown sugar, plus extra for sprinkling
1/2 cup unsalted butter, melted
1/2 cup chopped pistachios

Directions

Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, halve the plums, remove and discard the pits, then cut the flesh into fairly thick slices.
Mix the plums with sugar, ginger, and lemon zest. Divide the plum mixture evenly into each of six ramekins. Cook for 5-10 minutes until heated through.

Crumble Topping

Put the flour, ginger, pistachios, and sugar in a large bowl. Mix in the melted butter until crumbly.
Carefully arrange the crumble over the plums in an even layer; keep your touch light, or the crumble will sink into the filling and go mushy. Scatter a touch more sugar on the top of each.
Bake for 25-30 minutes or until the crumble topping is golden brown. Serve warm with vanilla ice cream or whipped cream.

Makes 6 individual crumbles.

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Yummy Link: Tomato Crumble

YumSugar — Tue, 25 Sep 2007 15:00:11 -0700

Just reading the recipe for this tomato crumble makes my mouth water. It's not quite a tomato pie, but I'm loving it. - Lobstersquad

Perfect Summer Finish: Peach Crumble

partysugar — Wed, 11 Jul 2007 15:58:39 -0700

My all time favorite summer fruit is the peach. When ripe, a bite into the sweet juicy flesh is like a taste of heaven. During the peach season I want to make peach everything: peach ice cream, peach milkshakes, peach pastries, peach bellinis... I think you get the idea. When I'm in the mood for peach pie, but feel much too lazy to whip up a homemade pie crust, I make the next best thing: peach crumble. It's a dessert that comes together in virtually minutes, all you have to do is peel and slice the peaches, then top with a flour, butter, brown sugar mixture. For no fuss baking at its best, get the recipe now, read more

Peach Crumble
From Family Fun

1/2 cup flour
1/2 cup brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Pinch of salt
4 tbsp. butter
5 peaches, or 2 16-oz. cans of peach halves, drained and sliced

Make the topping by combining flour, brown sugar, nutmeg, cinnamon and salt in a bowl. Cut in the butter and mix with your fingers until crumbly. Set aside.
Peel and slice peaches. Arrange the slices in a buttered 1-quart baking dish.
Cover with the crumble topping and bake at 450 degrees for 20 minutes. Serve warm with ice cream or whipped cream or alone cooled at room temperature.

Serves 4. `

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Crumbly Side: Leek Cheese Crumble

YumSugar — Sat, 16 Feb 2008 04:10:39 -0800

I was looking for a dish to bring to a potluck, when I stumbled upon this Leek Cheese Crumble. I've been crazy for leeks lately - they're in season right now - and pairing them with cheese sounds heavenly. The hazelnut in this dish should add an interesting flavor profile and the whole thing looks like it will come together easily. If you want to whip up a version along with me, check out the recipe, just read more.

Leek Cheese Crumble
From The Vegetarian Society

500g (1.1 lb) leeks (trimmed)
400ml (13.5 oz) light stock
100ml (3.4 oz) cream
1 tbsp wholegrain mustard
100g (1/4 lb) breadcrumbs (white)
30g (1 oz) skinned hazelnuts
2 tbsp parsley, roughly chopped
125g (4.5 oz) Cheshire cheese, finely grated or crumbled - you can substitute a mild cheddar instead

Pre-heat oven to Gas 6/200C/400F.
Slice the leeks into thick circles (no larger than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.
Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

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Come Party With Me: Dolores Park Picnic - Desserts

partysugar — Wed, 24 Jun 2009 11:30:50 -0700

Although one can buy the famed Bi-Rite ice cream around the corner and creme brulee in Dolores Park, I still plan on making a delicious picnic dessert for my sister and her friends. The menu is healthy and light, so this theme will continue with a fruity, melt-in-your mouth crumble.

I chose this recipe because it utilizes blackberries: I'm always making sweet treats that feature strawberries or blueberries, but rarely plump juicy blackberries. These blackberry crumb bars come together quickly and simply and can be made up to three days in advance. To serve this recipe at your next picnic, read more.

Blackberry Crumb Bars
From Everyday Food

Ingredients

6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Directions

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.
In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days.

Makes 16.

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52 Weeks of Baking: Pear and Apple Pie Crumble

YumSugar — Thu, 06 Sep 2007 08:01:31 -0700

This week I decided to brave it out, and put my excuses - small kitchen, no room in the freezer, no pastry blender, etc. - aside and bake a pie. My friend Becky had some ripe pears off of her tree, and I still had a few of the apples from geeksugar. So with fresh produce in hand, and a few recipes at my fingertips I decided to roll out some dough and make a pie.

Things were not so great. I'll admit it now, I'm not great with pastry crust. Pie eludes me and while I successfully managed to create a bottom crust, the upper crust was difficult and not easy to work with - I should have put it back in the freezer first. After ruining what was left of the dough, I went into panic mode until I remembered I didn't need a top crust and could make a crumble instead. So I whipped up a few ingredients and sprinkled the crumble on top.

Overall it ended up being a delightful pie - the pears and apples really play nicely together - and when paired with a scoop of ice cream, it was absolutely heavenly. Oh and I know it doesn't quite look like a slice of pie, but like I said, pie eludes me...

To check out the recipe I used, read more

Apple and Pear Pie
Crust from Jessica Appelgren's Huckleberry Peace Pie, Filling adapted from Diana's Desserts, and Crumble mixture from YumSugar

Crust
[Note: I cut this in half and used a crumble topping instead.]
2 cups butter
2-2/3 cups flour
1 cup water
1 tsp. salt

Chill the butter in the freezer for 10 minutes so that’s it’s really cold.
Pour the flour over the butter on a large work surface, covering the butter so that it won’t stick to your rolling pin.
Roll the butter out flat, collect the mixture with a scraper, and re-roll it two or three times.
Make a hole in the middle of the mixture and add the water and salt, cutting the liquid into the mix with the scraper until you have a workable dough.
Roll the dough out flat one more time, cut it in half, and place in the freezer.

Filling
1/4 cup golden brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/8 - 1/4 tsp nutmeg
1/8 tsp salt
5 firm but ripe pears, peeled, cored and sliced
4 apples, peeled, cored and sliced
2 tbsp of lemon juice
2 tsp vanilla extract

In a large bowl, stir together the filling ingredients, mixing till well-combined.

Crumble Topping
1/2 cup flour
1/2 stick butter
1/3 cup sugar
1/3 cup golden brown sugar
1 tsp cinnamon

Mix the butter and flour with the fork until it is textured like breadcrumbs.
Add sugars and cinnamon to mixture and mix well.
If it is too dry, use the leftover liquid from the apple/pear mixture to help.

Assemble

Roll one piece of pie crust into a 12-inch round and gently lay it into the pie pan.
Spoon in filling. Do not add all of the extra liquid.
Evenly put the crumble mixture over the apples.
Bake pie in a preheated 425°F oven for 15 minutes.
Reduce the heat to 375°F and bake for an additional 45 minutes or until the top is brown and filling is bubbly.
Remove from oven to cooling rack, and let cool completely before serving.

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Yummy Link: Berry Oatmeal Crumble Bars

YumSugar — Tue, 22 May 2007 10:43:18 -0700

I love baked goods with oats in them. They let me pretend that they're tasty breakfast treats instead of sinful dessert delights. Check out these Berry Oatmeal Crumble Bars, couldn't you justify eating them for breakfast? I know I could! - Baking Bites

Come Party With Me: Easter - Dessert

partysugar — Wed, 08 Apr 2009 11:30:50 -0700

When I saw this recipe for a warm strawberry crumb cake in the current issue of Food and Wine magazine, I instantly knew I had to try it! With its plump juicy berries, this cake screams Spring - making it the perfect finish to any Easter meal. In the recipe, fresh strawberries are tossed with sugar, lemon juice, and vanilla. A smooth cake batter tops the berries and a brown sugar butter crumble covers the batter. The final result is a scrumptious, yet homey dessert. Although there are several components, the entire cake can be made the day before the celebration. To add this dish to your repertoire, read more.

Warm Strawberry Crumb Cake
From Food and Wine

Ingredients

For the filling
3 pounds strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
1 vanilla bean, split and seeds scraped
For the crumb topping:
1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled
For the cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Directions

Make the filling: Preheat the oven to 350°.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
Meanwhile, make the crumb topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
Make the cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl.
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly.
Serve the crumb cake warm or at room temperature with vanilla ice cream.

Serves 8.

Make ahead: the crumb cake can be refrigerated overnight. Serve warm or at room temperature.

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Taste Test: Brown Sugar Cinnamon Ritz Crackers

YumSugar — Wed, 18 Nov 2009 15:15:15 -0800

With holiday parties looming on the horizon, I've had killer apps and hors d'oeuvres in the back of my mind. Since no party is complete without a meat, cheese, and crackers platter, it's only appropriate that Nabisco has come out with a new variety of Ritz cracker, Brown Sugar Cinnamon, that's sure to be popular come Christmastime. Ritz crackers were an after-school pastime for me growing up, so I couldn't wait to try the new flavor. Did it live up to its highly-regarded name? Find out when you read more.