Blueberry Crumble
Ingredients:
For the Filling:
2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
2 Tbsp lemon juice, freshly squeezed
1 tsp lemon zest (zest of 1 lemon)
3 Tbsp all-purpose flour
¼ cup granulated sugar
1 tsp ground cinnamon
Ingredients for the Crumble Topping:
1 cup all-purpose flour
¼ cup granulated sugar
⅓ cup brown sugar, packed
⅛ tsp (generous pinch) of salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick-cooking oats
1 cup sliced almonds, dividedDirections:
Strawberry Trifle
Ingredients:
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Directions:
Ice Cream Pie with Warm Blueberry Sauce
Ingredients:
1 store-bought refrigerated piecrust (such as Pillsbury)
2 cups fresh blueberries
1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
2 pints vanilla ice cream
Directions:
Grilled Peaches
Ingredients:
3 tablespoons white sugar
3/4 cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 1/2 ounces blue cheese, crumbled
Directions:
Lemon Ricotta Pancakes with Blueberry Sauce
Ingredients:
2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar
1 cup ricotta cheese
2/3 cup milk
2 eggs
6 tablespoons white sugar (divided)
1 lemon, juiced and zested
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder
Directions:
Apple Crisp
Ingredients:
Crumb Topping
½ cup flour
1 cup oats
½ cup brown sugar
1 teaspoon cinnamon
Dash of salt
½ cup unsalted butter, sliced into small chunks
Apple Filling
3-4 large apples, sliced thin
1-2 tablespoons lemon juice
1-2 tablespoons lemon zest
1 teaspoon vanilla extract
¼ cup brown sugar
1 teaspoon ground cinnamon
Dash of salt
Directions:
Chocolate Zucchini Bread
Ingredients:
3 large eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini, peeled and shredded
2 ½ cups flour
1 teaspoon baking soda
½ cup baking cocoa
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Directions:
Rhubarb Crumble
Ingredients:
Crumble
3 cups rhubarb, diced
2 large eggs, beaten
1 ½ cups granulated sugar
2 tablespoons flour
Crumble Topping
1 cup flour
½ cup brown sugar
1 teaspoon baking soda
5 tablespoons butter or margarine
Directions:
Ingredients:
For the Filling:
2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
2 Tbsp lemon juice, freshly squeezed
1 tsp lemon zest (zest of 1 lemon)
3 Tbsp all-purpose flour
¼ cup granulated sugar
1 tsp ground cinnamon
Ingredients for the Crumble Topping:
1 cup all-purpose flour
¼ cup granulated sugar
⅓ cup brown sugar, packed
⅛ tsp (generous pinch) of salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick-cooking oats
1 cup sliced almonds, dividedDirections:
- Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
- In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add ½ cup oatmeal and mix to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown.
- Let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools).
- Serve with ice cream or whipped cream
Strawberry Trifle
Ingredients:
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Directions:
- Prepare pudding with milk according to package directions.
- In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
- Cover and chill in refrigerator 4 hours before serving.
Ice Cream Pie with Warm Blueberry Sauce
Ingredients:
1 store-bought refrigerated piecrust (such as Pillsbury)
2 cups fresh blueberries
1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
2 pints vanilla ice cream
Directions:
- Heat oven to 375° F. Coat the bottom and sides of the tart pans with cooking spray, vegetable oil, or butter.
- Divide the piecrust into 4 portions and roll them out so they're slightly larger than the pans.
- Press the dough into the pans. Run a rolling pin over the tops to trim the excess dough. Line the dough with parchment paper or foil, fitting it up the sides.
- Fill with pie weights, dried beans, or uncooked rice. Place the pans on a baking sheet and bake for 10 minutes. Remove the weights and paper and let cool.
- Meanwhile, in a saucepan, over medium heat, cook the berries, sugar, water, cornstarch, and cinnamon until the sauce thickens slightly, 5 to 6 minutes. Remove from heat and cool slightly.
- Remove the crusts from pans and transfer to serving plates.
- Place 1/2 pint of ice cream in each tart. Spoon some sauce on top.
Grilled Peaches
Ingredients:
3 tablespoons white sugar
3/4 cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 1/2 ounces blue cheese, crumbled
Directions:
- In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
- Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Lemon Ricotta Pancakes with Blueberry Sauce
Ingredients:
2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar
1 cup ricotta cheese
2/3 cup milk
2 eggs
6 tablespoons white sugar (divided)
1 lemon, juiced and zested
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder
Directions:
- Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
- Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes.
- Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove heat.
- Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together until well blended. Add flour and baking powder; whisk to combine.
- Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in ¼ cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
- Top pancakes with blueberry sauce.
Apple Crisp
Ingredients:
Crumb Topping
½ cup flour
1 cup oats
½ cup brown sugar
1 teaspoon cinnamon
Dash of salt
½ cup unsalted butter, sliced into small chunks
Apple Filling
3-4 large apples, sliced thin
1-2 tablespoons lemon juice
1-2 tablespoons lemon zest
1 teaspoon vanilla extract
¼ cup brown sugar
1 teaspoon ground cinnamon
Dash of salt
Directions:
- Preheat oven to 375 degrees. (continued)
- Combine all crumble toppings with a fork or pastry blender until they resemble small crumbs.
- Mix together all ingredients, making sure apples are completely coated.
- Butter the bottom and sides of the pan, then pour the apple mix on the bottom and sprinkle the crumble evenly over the apples.
- Bake for 35-40 minutes until golden brown on the top.
Chocolate Zucchini Bread
Ingredients:
3 large eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini, peeled and shredded
2 ½ cups flour
1 teaspoon baking soda
½ cup baking cocoa
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Directions:
- Beat eggs, oil, sugar, and vanilla in a mixing bowl. Stir in zucchini. Combine dry ingredients. Add to zucchini mixture and stir well.
- Pour into 2 greased loaf pans.
- Bake at 350 degrees for 1 hour or until bread tests done.
Rhubarb Crumble
Ingredients:
Crumble
3 cups rhubarb, diced
2 large eggs, beaten
1 ½ cups granulated sugar
2 tablespoons flour
Crumble Topping
1 cup flour
½ cup brown sugar
1 teaspoon baking soda
5 tablespoons butter or margarine
Directions:
- Preheat oven to 350 degrees. Grease a 9x13 pan. Put the rhubarb in pan. Mix the eggs, sugar, and flour. Pour over the rhubarb.
- Mix crumb topping together. Sprinkle over the crumble mixture. Bake for 45 minutes. Serve with cool whip, ice cream, or plain.