It’s hard to beat this classic summer dessert—just add vanilla ice cream!
6 cups blueberries
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.
2. Bring 1 cup sugar, blueberries and lemon juice to a boil over high heat, stirring constantly. Pour the mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.
This rustic tart is fantastic served for dessert—and then breakfast the next day.
½ cup blueberries
¼ cup all purpose flour plus 1 tablespoon
¼ cup granulated sugar
¼ teaspoon salt
2 tablespoons unsalted butter
1 egg white, beaten
1 premade or store-bought pie dough crust
2 tablespoons raw sugar
1. Preheat the oven to 350°. Roll pie crust into an 11-inch circle on a lightly floured surface. Transfer to a sheet pan.
2. For the filling, cut pears in wedges and place them in a bowl. Toss them with the flour, sugar and salt. Fan the pears on the dough circle leaving a 1½-inch border.
3. Sprinkle blueberries on top of pears. Fold over in sections. Use egg wash as glue as you work in sections around the dough. Spread remaining egg wash over folded dough. Dot the crostata filling with butter.
Sprinkle raw sugar over the entire tart. Bake in preheated oven for 20 to 25 minutes until golden brown. Serve warm or at room temperature.
This easy dessert is sure to please the whole family!
For the topping:
½ stick (¼ cup) cold unsalted butter, cut into small pieces
½ cup sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
For the batter:
1½ sticks (¾ cup) unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon baking powder
1⅓ cups all-purpose flour
½ teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
1. Make the topping: In a small bowl, blend together the butter, sugar, flour, cinnamon and nutmeg until the mixture resembles coarse meal; chill the topping while making the batter.
2. Make the batter: In a small bowl with an electric mixer or a stand mixer, cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
3. Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350° oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream or ice cream.
The perfect no-fuss dessert!
2 ripe peaches, halved
¼ cup raw pecans
¼ cup pitted dried dates
1 teaspoon cinnamon
Pinch fine-grain sea salt
1. Divide the peaches evenly among 4 small bowls and set them aside.
2. In a food processor or blender, pulse the pecans to break them up a bit. Add the dates, sea salt, and spices. Process until the mixture is crumbly and sticking together. (If it seems too dry and isn’t sticking together, add another date or two.)
3. Sprinkle the crumble mixture over the peaches and enjoy! This is also wonderful topped with a dollop of crème fraîche or vanilla ice cream.