I bought some peaches that turned out to be not as sweet as I expected. Isn’t that disappointing? What to do with all that fruit? Here is a wonderful solution. Bake a fruit and nut crumble dessert. It’s easy and now all the fruit you purchased won’t go to waste. Serve it warm with vanilla ice cream.
You can substitute the peaches and walnuts for plums and almonds if you’d like. Any fruit and nut combination will work.
Here’s the printable recipe for you. Enjoy!
Peach and Berry Crumble with Walnuts
Recipe type: Dessert
- 2 pounds peaches, cut in ½, pitted, and cut in 1-inch wedges
- ⅔ cup granulated sugar, divided
- 1¼ cups all-purpose flour, divided
- 2 tablespoons orange juice
- ½ pint frozen mixed berries
- ⅓ cup light brown sugar, packed
- ¼ teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- ½ cup quick-cooking oats
- ½ cup chopped walnuts, plus extra for sprinkling
- Preheat the oven to 350 degrees.
- For the fruit filling: In a large bowl, combine the sliced peaches, ⅓ cup of the granulated sugar, ¼ cup of the flour, and the orange juice.
- Toss well.
- Add the berries and toss lightly.
- Pour into a 9 by 12 by 2-inch baking dish.
- For the crumble topping: Place the remaining 1 cup of flour, the remaining ⅓ cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade.
- Pulse a few times to combine.
- Add the butter and pulse until the butter is the size of peas.
- Pour the mixture into a bowl.
- Add the oats.
- Work it with your hands until it's in large crumbles.
- Add ½ cup of chopped walnuts.
- Mix well.
- Spread the topping evenly over the fruit, making sure the fruit is covered.
- Sprinkle with some extra walnuts and sugar.
- Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.
- Serve warm or at room temperature.
This is the first time I used my new Cuisinart® Ice Cream, Yogurt & Sorbet Maker. The recipe came straight from the Cuisinart website. It’s really simple.
Combine sugar and water in a small saucepan over medium high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. I used lemon, lime and orange juice and zest.
Freeze in Cuisinart® Ice Cream, Frozen Yogurt & Sorbet Maker for 20 to 25 minutes.
It is very tart. I think the next time I would use a little less sugar. I also let it set in a glass bowl in the freezer for several hours before serving. It makes a very refreshing ending to a meal. Or if you really want to be “fancy”, serve before the main course to “cleanse the pallet”.
My next attempt at frozen dessert will be Salted Caramel Ice Cream.
Tangy Citrus Sorbet
Author: Cuisinart® Original
Recipe type: Dessert
- 2 tablespoons tangerine/tangelo zest, finely chopped
- 1 tablespoon lemon zest, finely chopped
- 1-1/2 cups granulated sugar
- ½ cup water
- 2-1/4 cups tangerine juice
- ½ cup lemon juice
- Combine sugar and water in a small saucepan over medium high heat.
- Cook until sugar is dissolved.
- Allow to cool completely.
- Stir in zests and juices.
- Freeze in Cuisinart® Ice Cream - Sorbet Maker for 20 to 25 minutes.
- Makes 1 quart
- Serves 8-10 approx ¼ cup servings
At a recent #Tweetea meetup an introductory question was asked of discussion participants, “What is your favorite pudding?” I knew instantly that I would confess my guilty pleasure is Crema Caramela.
When I was a little girl, my YiaYia made Crema Caramela for me. It was my all time favorite dessert and still is. I looked in my Greek cookbooks for a recipe and I found this one in Hellenic Cuisine by Sts. Constantine and Helen Ladies Society of Detroit.
1 qt scalded milk
1 – 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
Combine eggs, salt and one cup of sugar. Add milk slowly, stirring constantly. Add vanilla and mix well. Melt or caramelize 1/2 cup of sugar in a heavy skillet and glaze the bottom of a large Pyrex tube pan. Pour custard mixture over caramelized sugar glaze and bake in a water bath at 350 degrees for one hour or until a knife inserted in center comes out clean. Important: Place tube pan in pan of hot water to bake. Unmold upside down so that caramel glaze frosts custard.