SANDRA'S ICONIC INDIVIDUAL PEACH CRISPS

A classic family favorite,
the awesome peach crisp
served warm and topped off with ice cold French vanilla ice cream
~ oh so blissful...

Yields: 4 Individual (1-cup) ramekins
Prep time: 15 mins

Cook time: 40 mins

INGREDIENTS

Topping

1/4 cup all-purpose flour

1/3 cup light brown sugar

1/4 teaspoon ground cinnamon

Pinch of kosher salt

1/4 cup cold unsalted butter, cubed into small pieces

1/2 cup old-fashioned rolled oats (not quick cooking)

Filling

3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces

1/4 cup granulated sugar

2 tablespoons all-purpose flour

--French Vanilla Ice Cream (if desired)

METHOD

Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside.

In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles the size of peas. Fold in the oats and transfer topping to the refrigerator to chill while preparing filling.

Add the peaches to a medium mixing bowl and sprinkle with flour and sugar. Stir until all of the peaches are well coated with the flour and sugar (let set 5 minutes). Scoop the peach filling equally into the prepared ramekins (that have been placed on the baking sheet), remove the topping from the refrigerator equally sprinkle on top of filling. 

Ready for the oven...

Bake for 40 minutes, until the topping is lightly golden brown and the juices are bubbling around the edges.

Hot out of the oven, now cooling...

Remove from the oven and transfer ramekins to a wire rack, using an oven mitt, to cool slightly before serving, top each with a scoop of French Vanilla Ice Cream. ~ Enjoy!

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Tip: This recipe also works using a 9x9x2" square baking dish versus these 4 ramekins!

SANDRA'S ALASKAN-BLUEBERRY and PEACH COBBLER

A wonderful method in which to prepare your Alaskan summer-harvested blueberries
that have been frozen, and its combination with peaches to form this decadent
cobbles is nothing short of amazing...

Servings: (12)

Prep: 25 mins.

Bake: A total of 30 mins.
--(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins)

INGREDIENTS:

Fruit and berries:

1 (24-oz. jar) Costco peaches, drained

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter

--2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture)

Cobbler dough:

1 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cube cold, unsalted butter, cut in 12 small cubes

3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate)

--Topping:

--1 tablespoon granulated sugar

--1/2 teaspoon cinnamon

METHOD:

In a medium skillet melt 3 tablespoons butter, add sugar, cinnamon, and peaches.  Mix to combine, while bringing to a low simmer. Let filling gently simmer, while occasionally stirring, for 15 minutes.

Preheat oven to 350 degrees (Note: Will increase oven temp mid way through baking to 450 degrees).

Meanwhile, prepare cobbler dough, by adding to a medium bowl the flour, sugar, baking powder and soda, cinnamon, ginger, and salt. Whisk dry ingredients so they are evenly combined.  Using a pastry cutter to work in the cold, cubed butter, until course mixture resembles the size of peas. In a 2-cup glass-measuring cup, add 1-1/4 cup milk and 1 tablespoon lemon juice, then let stand for 5 minutes to activate.  Pour this liquid mixture into dry ingredients, and use a fork to combine (do not over mix).

Pour hot peach mixture in a single layer into a 9x13" baking dish (or other 3-qt. size), sprinkle 2 cups of frozen blueberries evenly over the top of the hot peaches. Use 2 forks to dollop the cobbler dough over the fruit and berries, while leaving spaces for filling to steam through.

Combine topping of cinnamon and sugar in a small bowl, then sprinkle evenly over top of dough.

Place baking dish atop a foil-lined baking sheet (to catch potential spill over), then bake at 350 degrees for 15 minutes, increase heat to 450 and continue baking for 15 minutes, or until a toothpick inserted in center of cobbler dough comes out clean.

When cobbler has finished baking, let cool for 15 minutes prior to serving. If desired, serve warm with French vanilla ice cream or whipped cream. ~ Enjoy!

SANDRA'S EASY OUTSTANDING RHUBARB COBBLER

A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 
without par-cooking prior to baking...

Servings: (8 to 10)

Prep: 15 Mins.

Bake: 50 Mins.

INGREDIENTS

Filling (Par-cooked before baking)

5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)

1 teaspoon freshly squeezed lemon juice

Batter

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 large egg, beaten

1/2 cup evaporated milk (not sweetened)

1 teaspoon vanilla extract

4 tablespoons (1/2 stick) butter, melted

Topping

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream

METHOD

Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!

SANDRA’S LUSCIOUS RHUBARB-RASPBERRY CRUMBLES (Individual mason jar servings)

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again.  Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo.  Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge.  Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

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Tips:

1) You're able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesn't compromise its texture!

SANDRA’S SUMMERTIME RHUBARB and CHERRY CRUMBLE

Rhubarb is in season here

in Juneau, Alaska,

so this is the perfect

summertime dessert just now...

Serves: (8)

Prep: 15 Mins.

Bake: 35 Mins.

INDREDIENTS

Filling:

4 cups fresh rhubarb, cut into ½ half moons

2 cups ripe cherries, de-stemmed, cut in half, with seeds removed

¾ cup dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

1 teaspoon lemon juice

Pinch fine-grain sea salt

Crumble:

1-1/2 cups all-purpose flour

1 teaspoon baking powder (I use double-acting)

1/4 teaspoon fine-grain sea salt

3/4 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup unsalted butter, melted

METHOD

Heat the oven to 375 degrees.  Lightly spray a 9x13-inch baking dish, and set aside.

In a medium bowl, gently fold the rhubarb and cherries with the brown sugar, cinnamon, ginger, vanilla extract, lemon juice, and salt. Spread filling in prepared baking dish.

In another medium bowl, whisk the egg whites with the vanilla until light and frothy.  Sift the flour with the baking powder and salt, and add to bowl.  Add the brown sugar to the crumble mixture, and using a fork combine until the crumble resembles small peas. Distribute the crumble mixture evenly over the filling in the baking dish.

Gently drizzle the melted butter over the crumble mixture.

Bake for 35 minutes, or until the crumble is golden brown and the filling is bubbly and baked through. Let stand for about 30 minutes before serving.  

Serve the dessert topped with French vanilla ice cream and/or whipped cream. ~ Enjoy!

SANDRA'S FABULOUS FRESH PEACH COBBLER

A wonderful cobbler 
that you'll have fun making with your family...

Servings: (12)
Prep: 15 mins. |
Crust resting time: 1 hr. |
Bake: 45 to 50 mins.

Posted by Sandra

INGREDIENTS:

***Crust
2 cups all-purpose flour
1 teaspoon salt
¾ cup cold butter, cut into small pieces
3 tablespoons shortening (or lard, my preference)
ice water

***Peach filling
8 fresh peaches sliced, (enough to equal 4 cups)
¼ cup cornstarch
1 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

***Topping
2 tablespoons cold butter, cut into very small cubes for dotting between lattice crust holes
Cinnamon/sugar for sprinkling on top before baking

METHOD:

Mix the flour and salt in a large bowl to easily work with hands to form into pea-sized pieces. Add the flour, and drop small pieces of shortening in as well and do the same. Toss to coat the butter and shortening with the flour using your fingers, then begin to rub them into the flour with your fingers using the same method. After you've mixed about half of the butter and shortening into flour, wet your hands, shaking off the excess, then continue to mix the butter and flour with your fingers. Continue doing this 3 or 4 times while you're combining the flour and butter. Leave some larger pea-size pieces of butter in crust. Spoon about 5 tablespoons of the iced water in your flour, and then using a fork to slowly incorporate the water, adding more water if need be. Gather it into a ball and place it on plastic wrap, wrapping tight, and place in refrigerator to chill for 1 hour.

Score an “X” on the bottom of each peach with a paring knife. Drop them into boiling water for 30 seconds. Remove with slotted spoon, and place in a bowl of ice water for a couple of seconds.  Peel skin back beginning at “X,” and remove skin, and then slice peaches into a large bowl.

Combine cornstarch and sugar in a small bowl, separately. Add to sliced peaches in large bowl and fold carefully to combine. Add lemon zest, lemon juice, cinnamon, nutmeg, and vanilla; folding to combine.

Spray a 9”x13” baking dish with baking spray, and pour peaches into prepared dish.

To prepare lattice crust, roll out dough on a floured surface into a 1/8” thick rectangle (a bit larger than your baking dish). Slice the dough into long strips, and weave them through by lifting every other strip, alternatively, on top of your peach mixture in baking dish.

Preheat oven to 375 degrees.

In the "holes" created by the lattice crust, place small pieces of cold butter in them. Sprinkle the overall top with sugar and cinnamon, then spray with baking spray. Bake for 45 minutes to 50 minutes, until crust is golden brown. Serve warm with French vanilla ice cream. – Enjoy!


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Tip: If using frozen peaches, thaw first, then drain – or if using canned peaches, drain first.