Barefoot Blogger's Peach Blueberry Crumble

This was the second Barefoot Blogger pick for July. I actually made this to take to a 4th of July cookout. It was a huge hit. I'm a big fan of Ina's recipe for Apple Pear Crisp. Somehow with as many times as I have flipped through my Ina cookbook's I never really noticed this Peach Blueberry Crumble. I'm so glad I was forced to notice this one. It was just as delicious as the apple pear version. I now have two perfect seasonal fruit dessert recipes. This is the perfect accompaniment to a barbecue dinner or a casual dinner party. If you bring this one to someones house they will thank you! The only change I recommend is if you don't do individual servings, double the crumble topping. It looked like I had enough topping when I put it on but after baking it was very sparse. The crumble is really yummy so you want to have lots of it on there! I used in season Texas peaches for my crumble. I know my husband will be requesting this one again! I'm also looking forward to serving this in individual servings as Ina suggested and pairing with a homemade ice cream. Thanks to Aggie of Aggie's Kitchen for picking this one. My picture of this recipe does not do it justice!

Peach Blueberry Crumble

For the fruit

• 2 lbs firm, ripe peaches (6-8 peaches)
• 2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)

For the Crumble

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 lb (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.

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 ramekins or custard cups.

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 back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.

Source: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.

Applesauce Spice Bars

I saw this recipe a while back on Jaime of Good Eats Sweets and Treats Blog. I immediately starred this one for fall. When I got an invitation to a neighborhood potluck for National Night Out I knew these bars would be perfect. This is the second recipe I have made from Dorie Greenspan's Baking: From My Home to Yours and it just amazes me how perfectly the recipes from that book turn out. My previous favorite was my pumpkin variation of the granola grabber cookies. The book is very well written and the directions concise and easy to follow. The helpful hints also make it seem as if Dorie is along side helping. These bars were moist and tender. The base was very cake like. The glaze added a nice sweetness and caramel flavor but the bars were not overly sweet. These would be perfect for a fall picnic in the park or for tailgating. I will definitely be making these again. I can't wait to go try them with the burnt sugar ice cream that Jaime serves hers with. I can only imagine how decadent that would be!

Applesauce Spice Bars
Source: Baking From My Home to Yours: by Dorie Greenspan

For the Bars:
1-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
1 stick (8 tbsp) unsalted butter
1 cup (packed) light brown sugar
2 large eggs
1/2 cup unsweetened applesauce (I found organic unsweetened at Whole Foods)
1 tsp pure vanilla extract
1 tbsp applejack, brandy, or dark rum (optional) (I omitted)
1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
1/2 cup plump, moist raisins (dark or golden)
1/2 cup chopped pecans (I omitted these)

For the Glaze:
2-1/2 tbsp heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tbsp unsalted butter
1 tsp light corn syrup
1/2 tsp pure vanilla extract

Getting Ready:
Center a rack in the oven and preheat the oven to 350F. Butter a 9x13-inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

To Make the Bars:
Whisk together the flour, baking powder, baking soda, spices and salt.

In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you're using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 23 to 25 minutes, or until the bars just start to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

To Make the Glaze:
In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the man over medium heat and bring the mixture to a boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.

Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let them cool to room temperature before you cut them.

Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Yield: 32 Bars

Storing: These will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

Barefoot Bloggers-Apple Turnovers

I was really excited about this month's Barefoot Blogger's bonus recipe. These apple turnovers looked good but I have to say they exceeded my expectations. I love the combination of the apples, dried cherries, and oranges. It reminds me of the wonderful pairing of flavors in Ina's Apple and Pear Crisp. I can't even describe how ridiculously easy these were to make. I'm imagining serving them warm out of the oven for a dinner party with homemade vanilla bean ice cream. Thanks to Anne Strawberry for choosing such a wonderful recipe. The recipe makes more apple pie filling than will fit in the turnovers. I tossed mine into a small casserole dish and baked the filling alongside the turnovers. My toddler absolutely loved it! I've been a bit behind of my Barefoot Blogger recipes this month but am almost caught up. Check back tomorrow for Ina's Grown Up Macaroni and Cheese and Thursday for Wild Mushroom Soup. Quite a cooking marathon in one week!

Apple Turnovers
Source: Ina Garten/Foodnetwork.com

1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Strawberry Rhubarb Crisp

Rhubarb is a foreign ingredient to me. It was only a few years ago that I even became aware of rhubarb. I think it may be more popular in the northern states. Since that time I have seen a fair share of recipes containing rhubarb. It appears its popularity is gaining with foodies. I've come to learn that rhubarb has a very short growing season, so if you see it in your grocery store or farmer's market grab it! It freezes well so that is a plus. I also learned that the leaves to the rhubarb are poisonous. Thus, its very important to cut those off. I couldn't help wonder who the unlucky settler was that found that lesson out the hard way. It seems most dessert recipes using rhubarb include a mix with either raspberries or strawberries. So, with all the rhubarb recipes showing up in my cooking magazines, I decided I would buy some and give it a try. I ended up making a rhubarb strawberry crisp. We really enjoyed this recipe. The topping for this crisp was really good and the mix of fruit was very yummy. The only thing missing was the vanilla ice cream!


Strawberry Rhubarb Crisp
Source: The Boston Globe

Serves 4

FOR THE TOPPING

2/3 cup flour

½ cup old-fashioned rolled oats

¾ cup packed dark brown sugar

¼ cup granulated sugar

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

8 tablespoons (1 stick) unsalted butter, cut up

¾ cup chopped walnuts, toasted

1. In a bowl, combine the flour, oats, brown and granulated sugars, cinnamon, and nutmeg.

2. Add the butter and work the mixture with a fork or your fingertips until it resembles crumbs. Stir in the walnuts.

FOR THE FILLING

8 large stalks rhubarb, thinly sliced

1 quart strawberries, hulled and sliced

¾ cup granulated sugar

Juice of 1 lemon

½ cup flour

Set the oven at 350 degrees. Butter an 8-inch square baking dish (or another dish with a 2-quart capacity).

In a bowl, toss the rhubarb, berries, sugar, lemon, and flour.

3. Spoon the rhubarb mixture into the dish, cover with the topping, and set the dish on a rimmed baking sheet.

4. Bake the crisp for 50 minutes or until the topping is golden and the fruits bubble at the edges. Serve warm with scoops of ice cream or drizzled with heavy cream.

Blueberry Raspberry Pecan Crisp

Tonight I was in the mood for a dessert using blueberries. I found this recipe in my Lady and Sons Too! Cookbook. You just can't go wrong with a Paula Deen recipe. This one was actually not too bad on fat or calories either. This recipe was originally published in Savannah Seasons: Food and Stories from Elizabeth on 37th and was republished by Paula Deen. This was a winner in our house. I didn't take a picture since it wouldn't photograph that great but it did taste delicious.

Blueberry Raspberry Pecan Crisp
Source: The Lady and Sons Too!
2/3 cup all purpose flour
2 tablespoons rolled oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup (1/2 stick) cold butter, cubed
1/2 cup pecans, toasted
1 cup fresh raspberries or blackberries (I used raspberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
4 cups fresh blueberries ( I used frozen wild boreal blueberries)
2 tablespoons honey

Preheat oven to 375.

For topping, in the bowl of a food processor, combine the flour, oats, brown sugar and cinnamon, and process briefly to mince the oats. Add the butter and process until mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.

In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.

Ina's Apple and Pear Crisp

I was looking for the perfect recipe to complement my Beef Bourguignon. I originally wanted to make Julia Child's French Apple Tart but due to time constraints had to look for a quicker alternative. I happened to come across this recipe on the food network's site. It is most definitely a keeper. I think the combination of orange and lemon juice it what really makes this an exceptional crisp. The topping is also very thick and provides a good balance to the tartness of the fruit. I followed the recipe exactly with one exception. I added about a 1/2 cup of frozen cranberries to the fruit mixture. This is perfect for a cool fall evening or any potluck.

Apple Pear Crisp Recipe Courtesy of Ina Garten 2 pounds ripe Bosc pears (4 pears) 2 pounds firm Macoun apples (6 apples) 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg For the topping: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup old-fashioned oatmeal 1/2 pound (2 sticks) cold unsalted butter, diced Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Pear Cranberry Crisp

I found this recipe on a cooking board last year and it instantly became one of our favorites. I don't know who posted so I'm sorry I can't credit them for this great recipe. I love this recipe because its easy to make, healthy and delicious. Its good for dessert or can be served with yogurt for breakfast. This is one of those dishes that disappears quickly at our house!

Pear Cranberry Crisp
Serves 4

3 very ripe pears, peeled, cored, and cut into chunks
1 cup whole cranberries
1/4 cup maple syrup
2 tbsp lemon juice
1/2 cup oats
1/4 cup lightly packed dark brown sugar
1 tbsp flour
1 tbsp butter

Preheat over to 400. In a bowl, combine pears, cranberries, maple syrup, and lemon juice. In another bowl combine oats, brown sugar, and flour. Cut in butter until it is coarse crumbs and the dough just barely holds together. Spoon the cranberry mix into an 8x8 baking dish, and spoon the dry mix over it.

Bake until the topping is brown and crisp, about 10 minutes. Reduce heat to 350, and bake until the fruit is bubbling, about 20-25 minutes more.

Peach Gratin with Mint Sugar

I found this recipe a while back in the local newspaper. I decided to try it last night and was not disappointed. This was quick to make and delicious. The mint sugar really added a nice touch. The peaches are topped with a custardlike batter that just surrounds the fruit. When baked it forms a delicious crust over the peaches. Below is the recipe with my changes noted.

PEACH GRATIN WITH MINT SUGAR

• 2 tablespoons unsalted butter for greasing pan

• 2 tablespoons plus ¼ cup sugar; divided use

• 4 ripe peaches, peeled, halved, pitted (I used frozen sliced peaches)

• 1 egg

• ¼ cup milk

• ¼ cup all-purpose flour

• 1/8 teaspoon salt

(I also added 1 tsp. almond extract to the batter)

• ¼ cup slivered almonds, chopped ( I omittd)

• 1 teaspoon chopped fresh mint; divided use

• Ice cream or crème frache (optional)

• Sprigs of fresh mint (optional garnish)

Heat oven to 425 degrees. Heavily grease a 9-inch pie pan with butter. Sprinkle 2 tablespoons sugar evenly over bottom of prepared pie pan. Place halved peaches cut-side down in dish.

In bowl, combine egg, milk, flour and salt. Mix well with a fork. Pour batter evenly over peaches. In small bowl, stir ¼ cup sugar, almonds and half of chopped mint; sprinkle over mixture.

Bake until crust forms and peaches are tender, about 15 minutes. Remove from oven and sprinkle with remaining mint. Serve warm or hot. If desired, serve with ice cream or crème frache and garnish with fresh mint. Makes 6 to 8 servings.

Garlic and Citrus Roast Chicken Dinner

Tonight we had company for dinner so I decided to finally try Giada's recipe for Garlic and Citrus Roast Chicken. I have heard lots of people rave about this recipe and they were definitely right. The chicken had lots of flavor and was really moist. I think its the best roast chicken I've ever made. I started the meal off with a spinach salad with mandarin oranges, pine nuts and homemade Parmesan crisps. I used Girard's Champagne Salad Dressing. It goes really well with a spinach salad and the flavors match well with the citrus and garlic chicken. I also made Giada's oven roasted potatoes. I didn't use a mix of potatoes but used all baby reds. I've made this recipe before and its so simple and so delicious. The herbs de Provence are the key. I also decided to make one of my new favorite recipes, asparagus with Parmesan butter. I found this recipe on epicurious.com a few months ago and after making it added it to my keeper file. Boiling the asparagus and then broiling them briefly produces perfectly cooked asparagus. The Parmesan compound butter makes the dish. Finally, for dessert I made a berry cookie cobbler from my Semi-Homemade cookbook. I love this recipe! Its simple to make but presents very well. I've yet to serve it to guests who didn't love it. I have to say this was one very delicious meal! Sorry no pictures but my camera card is full!

Garlic and Citrus Roast Chicken
Source: Giada de Laurentis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Roasted Baby Potatoes with Herbs
Source: Giada de Laurentis

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

ASPARAGUS WITH PARMESAN BUTTER

Source: Epicurious.com

Rinse and trim 1 pound of asparagus. (To trim, bend and break off tough, woody bottoms of stalks. There should be a natural spot on the stalk where this easily occurs.) Cook the asparagus in a large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange on a broiler-proof platter. Preheat broiler. Meanwhile, beat 3 tablespoons butter at room temperature in a medium bowl until fluffy. Beat in 1/2 cup (packed) grated Parmesan cheese (about 21/2 ounces), 1 tablespoon chopped fresh basil, 1 large garlic clove (chopped) and 11/2 teaspoons fresh lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Makes 4 servings.

Berry Cookie Cobbler

Source: Semi-Homemade Cooking

2 bags (12 ounces each) frozen mixed berries, thawed
1 container (21-ounce) apple pie filling
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 roll (18-ounce) prepared sugar cookie dough
Vanilla ice cream

Preheat oven to 350 degrees.

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Slow Cooker Apple Crisp

I finally figured out what to do with my remaining surplus of apples-Apple Crisp. Normally, this is a fall dessert for me but I needed something to make with all the apples and I thought it would complement my dinner of steak and baked potatoes. This recipe is from one of my favorite cookbooks, The Southern Living Slow Cooker Cookbook. I have made several recipes from this book and all have been delicious and this recipe was no exception. The only thing I'm missing is the vanilla ice cream. I will definitely make this again once fall comes! It will be great for football season.

Apple Crisp

8 large Granny Smith apples, peeled and sliced (about 4 pounds)
1 1/2 cups all purpose baking mix, divided
1 cup firmly packed light brown sugar, divided
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespooons butter, cut into pieces and divided
Vanilla ice cream

Combine apples, 1/2 cup baking mix, 1/2 cup brown sugar, lemon juice and next three ingredients, tossing to coat. Add 3 tablespoons butter. Spoon into lightly greased 5 quart slow cooker.

Combine remaining 1 cup baking mix and remaining 1/2 cup brown sugar, cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.

Cover and cook on Low 7 1/2 hours or until apples are tender and topping is golden. Serve with icecream.

Makes 6 servings.