November 20, 2012 in cobbler
Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets basket a few weeks back and I can’t stand the little seedy things so the only thing to do was bake with them. And since apples are so delicious right now I figured this was the perfect thing to make.
It’s a super simple little dessert and so yummy. Like I mentioned, I don’t like blackberries but I found this to be irresistible. The apples are cooked until soft and then they’re mixed with blackberries before being topped with oats, coconut, sliced almonds, and some cinnamon and ginger. I love, love, love the coconut and almonds in the topping – it’s what makes it different from your everyday crumble.
If you are a normal person who doesn’t buy blackberries in November, you could easily substitute frozen ones or just leave them out completely.
Blackberry and Apple Crumble
1/2 cup sugar
juice of half a lemon
4 cups fresh or frozen blackberries
2 t easpoon cornstarch
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup shredded coconut
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, melted
- Preheat an oven to 325F.
- Peel, core and thinly slice the apples.
- In a medium-sized saucepan over medium-low heat, cook apples, sugar, and lemon juice, stirring occasionally, until apples are soft. Remove from heat. Stir in blackberries and cornstarch.
- Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
- In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle this mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm.
October 9, 2012 in breads
So are we loving this weather or what?! (Those of you still have 90+ degree, I am sorry. You can come stay with me.) We actually had snow in our forecast this past weekend and although we didn’t get any, it was crazy cold and definitely soup weather! I made a big ol’ pot of soup and these rolls to go along with it.
These are half whole wheat and part of the reason I wanted to make them was to try out the Red Star Yeast Platinum. The Platinum is supposed to be really good for whole wheat breads since those can to be a little stubborn when it comes to rising. It blew me away! I’ve never had a wheat dough rise so well! I was especially shocked at how well it worked given how cold it was. Seriously, if you haven’t tried Platinum, go get you some!
The rolls were perfect soup rolls! I love oat breads because while the oats aren’t really obvious, they add a certain almost nuttiness to the bread. They were super soft and perfect for sopping up that last little bit of soup left in the bowl.
One year ago: Buffalo Chicken Sliders
Two years ago: Pumpkin Focaccia with Walnuts and Camembert
1 1/2 cups boiling water
1 cup old-fashioned oats
2 tablespoons vegetable oil
2 teaspoons salt
3/4 cup cold water
1/4 cup brown sugar (or honey)
1/4 cup molasses
2 1/4 teaspoons active-dry yeast
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
- Stir together boiling water, oats, vegetable oil, and salt. Let side for about a minute; add cold water. Stir until slightly cooled.
- Pour into the bowl of a stand-mixer fitted with a paddle attachment. Add brown sugar, molasses, and yeast. Add all-purpose flour and beat till smooth. Add whole wheat flour and continue beating until the dough comes together. Switch to dough hook. Allow the mixer to knead the dough for 6 - 8 minutes, or until the dough is smooth and elastic. Transfer dough to a large oiled bowl. Cover and allow to rise for about an hour, or until doubled in size.
- Divide the dough into 24 even pieces and shape into rolls. Place in greased pan(s). Cover and let rise for another hour, or until doubled.
- Bake at 350F for about 20 minutes, or until browned. Brush with butter as soon as the come out of the oven if desired.
This post is NOT sponsored. I just dig Red Star Yeast and their new Platinum yeast.