Monthly Archives: September 2013

Fall Cravings

LeanneRhubarb has a reputation for being a spring vegetable but anyone who has a rhubarb plant in their garden will attest to the fact that big plants just keep giving throughout fall.  I’m still on the subject of fall desserts and crisps are far easier to make than pie.  I had a craving for a crisp and this wonderful little recipe can be made in the spring with strawberries or the fall with sweet apples.  The recipe is originally off the Quaker Oats box and it is truly a classic, with a topping that stands up to the fruit and doesn’t get soggy.  You could serve this with whipped cream but I prefer it with a really good ice cream like Tillamook Old Fashioned Vanilla or Haagen Dazs Vanilla.  And, while it may be delicious with strawberries, I always include crisps as part of the fall dessert repertoire, so I’m enjoying it now!


Rhubarb Crisp

¾ cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled Gala apples or sliced strawberries
1 cup old-fashioned oats
½ cup packed brown sugar
½ cup butter, melted
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350°F for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings

Categories: .Bayview School of Cooking!, Dessert | Leave a comment

The Subject: Pie

LeanneI am back blogging after a bit of a summer hiatus. I’d like to talk about pie. When fall and back-to-school rolls around, I naturally think about fall desserts. When I’m thinking about desserts, how can I not think of pies when my daughter insists upon making them often? She continually searches for fabulous recipes for pie, but when she found this one, I said, “search no longer.” It’s absolutely the best recipe for apple pie I’ve ever tasted—ever. We’re not quite sure where this recipe came from, but here it is, in all of its glory. Happy Fall!

Apple Cranberry Currant Pie with French Topping

¼ cup brandy
¼ cup currants
1½ cups fresh or thawed frozen cranberries
About 1¼ cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all-purpose flour
1 tablespoon orange zest, finely shredded
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
6 cups (about 2¼ pound) Granny Smith apples, sliced peeled
10-inch pie pastry for a single-crust pie
⅔ cup firmly packed brown sugar
½ cup (¼ pound) butter or margarine, cut into chunks

In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.

Preheat oven to 375°F. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

In a large bowl, mix 1¼ cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.

In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10 x 15-inch baking pan.

Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.

Set pie, uncovered, on a rack until cool to touch, 2½ to 3 hours. Cut into wedges.

Categories: .Bayview School of Cooking!, Dessert | Leave a comment

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