SANDRA'S FABULOUS FRESH PEACH CRUMBLE

The absolute delightful dessert
where you'll savor every bite, seriously...

Servings: (12)
Prep: 15 mins. |
Bake: 1 hr. 15 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain kosher salt
5 cups fresh peaches, blanched to peel, and sliced
1 teaspoon cornstarch
1 lemon, juiced
1 teaspoon vanilla extract
1 teaspoon unsalted butter, at room temperature

***Crumble
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup rolled oats (not quick cooking)
1/4 cup glazed pecans, chopped
1/2 cup dried blueberries
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
Pinch of fine-grain kosher salt
1 stick unsalted butter, chilled, and cut into cubes

METHOD

Preheat oven to 450 degrees. Spray a 13”x9” baking dish with butter flavored oil, and set aside.

To make the peach filling, in a large bowl stir together brown sugar, granulated sugar, flour, nutmeg, cinnamon and kosher salt. Add peaches and gently toss to coat. Mix together cornstarch and lemon juice, and vanilla, and then stir into peaches to incorporate. Add the filling mixture into the prepared 9”x13” baking dish, and evenly spread mixture out. Dot with 1 teaspoon of butter by breaking into pieces beforehand.

To make the crumble, in a medium bowl combine dry ingredients, add in 1 stick of butter chilled cubes and combine with pastry cutter or fork, until the dry mixture is the size of small peas.

Top peaches with half of the crumble topping. Reduce oven temperature to 350 degrees and bake Peach Crumble, uncovered, for 30 minutes. Add the remaining crumble topping, and reduce heat to 325 degrees and finish by baking, uncovered,  for another 45 minutes. Remove from oven and let stand for 15 minutes to set Peach Crumble before serving. - Enjoy!


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Tip: I serve this Peach Crumble warm with french vanilla ice cream and/or fresh whipped cream.

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.

SANDRAS FABULOUS FRESH TOMATO BASIL SOUP

A very velvety soup
that is sure to make you feel
warm and so very comforted...

Servings: (4 to 6)

Prep: 10 mins. |
Cook: 50 mins.


Posted by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons granulated sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
Kosher salt and ground pepper, to taste

--Garnish options:
Croutons
Chopped basil

METHOD

Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons. - Enjoy!


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Tip: I like to serve this soup with grilled cheese sandwiches!  Also, some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing if you so choose.