Cherry Crisp

 

After more than too many decades to count, I finally saw cherry trees laden with beautifully ripened cherries while in Michigan. And what a jaw dropping sight to behold it was. Honestly, I was actually giddy at the unexpected discovery of coming upon a cherry orchard ready for harvest. Up until a couple of weeks ago I had only walked through cherry orchards during the late spring when the trees were blossoming. Another sight to behold. Without permission to pick those cherries from the trees, I stopped at one of the orchards selling fresh cherries on my way back from Pentwater. Making sure I back enough cherries to eat and to make this Cherry Crisp.

When given the choice between a cherry pie and a cherry crisp, I will choose a cherry crisp every time. With a buttery, brown sugary, oat topping and loaded with sweet cherries baked to perfection, a Cherry Crisp is everything a dreamy, crave worthy summer dessert should be. Because what is not to love about a dessert having a golden, cobblestoned, crispy, crumbed top? Serving it warm with some vanilla ice cream makes for an epic finish to any meal. Cherry season is a relatively short one so now is the time to make this classic, old-fashioned dessert.

The crisp is made with almost two pounds of fresh cherries that have been pitted and halved. Halving the cherries is important for a few reasons, but maybe the most important one is to ensure it will be pit-free (I found at least four pits when I was cutting the pitted cherries in half!). Using a cherry pitter makes the job of pitting the cherries easy. On a side note, don't wear white or anything lightly colored when pitting cherries as some of the juice from the cherries is likely to get on your clothing. Says the person who almost ruined one of her favorite white tops. 

When it comes to choosing cherries, look for sweet cherries (Bing and/or Rainier). If you love tart cherries (Montmorency) feel free to use them, but you will need to add a bit more sugar to balance out their sourness. Note: If you use tart cherries, add 2-3 Tablespoons more sugar.

What makes a Cherry Crisp the most perfect summer dessert is that is made with fresh seasonal fruit and just a few simple ingredients. Ones more than likely you always have on hand. When making the crisp, start by preparing the cherries and mixing them together with the sugar, cornstarch, lemon juice, lemon zest, vanilla and salt. You want to give the cherries time to macerate (about 10 minutes). While the cherries are macerating, make the crisp topping. 

Baked in preheated 350 degrees (F), the baking time for the Cherry Crisp will range between 55-65 minutes. However, begin checking for doneness at the 50 minute mark. The crisp is done when the filling is bubbling along the edges of the pan and has a thickened consistency. If the crisp topping starts getting too brown lightly place a piece of aluminum foil over the top (you might want to do this at the 40 minute mark). Allow the baked crisp to rest for at least 20 minutes before serving to give the filling a little more time to set up. Note: If you underbake the crisp, the cherry filling will have a looser, liquid-y consistency. You want your cherry filling to have a thicker, spoon-able consistency.

This Cherry Crisp is not only easy to make, but it is an absolutely beautiful dessert. The buttery, brown sugary topping may be the best part of the crisp for some, while others will argue the luscious cherry filling is the hands down winner. Regardless of which part of a crisp is your favorite, no one will argue that they complement each other perfectly. With a scoop of vanilla ice cream slightly melting over the warm Cherry Crisp, this simple, yet gorgeous dessert screams comfort food at its' best! So while cherries are still in season, you still have time to create a memorable, magical dessert for your family and friends!

Recipe

Cherry Crisp

Serves 6-8

Ingredients

Cherry Base

5 generous cups (700-725g) fresh Bing and/or Rainier cherries, pitted & halved (measured before pitting) - See Notes.

1/2 cup (100g) granulated sugar

1/4 cup (32g) cornstarch (e.g., the Maizena brand is my go-to favorite)

2 teaspoons freshly squeezed lemon juice

2 teaspoons lemon zest (from one large lemon)

2 teaspoons vanilla

Generous pinch of Kosher salt

Crisp Topping

1/2 cup (113g) unsalted butter, melted and cooled slightly

1 cup (130g) all-purpose flour

3/4 cup (150g) light brown sugar, firmly packed if using a measuring cup

1 cup (100g) old-fashioned oats (not quick oats), plus 2 Tablespoons for sprinkling on top

1/2 heaping teaspoon cinnamon

3/8 teaspoon Kosher salt

Vanilla Ice Cream for serving

Directions

1. Preheat oven to 350 degrees (F).

2. Mix together the pitted and halved cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla and Kosher salt. Let the mixture macerate for at least 10 minutes (or while you make the crisp topping).

3. In a medium sized bowl, mix together the melted butter, flour, light brown sugar, old-fashioned oats, cinnamon and salt until well blended and crumbly.

4. Transfer the cherry mixture to a deep dish 9" pie plate. Use a spatula to scrape all of the liquid into the pie plate.

5. Using your fingers, squeeze the crisp topping into medium sized clumps. Drop clumps evenly over the top of the cherries. Scatter the remaining 2 Tablespoons of oats over the top.

6. Place the pie plate onto a baking sheet and place in the oven. Bake for 55-65 minutes or until the filling is bubbly along the edges and thickened. My baking time was 65 minutes. Note: If the topping starts browning too much at the 40 minute mark, just lightly place a piece of aluminum foil over the top to cover.

7. Remove the Cherry Crisp from the oven. Let rest at least 20 minutes before serving. Note: The filling will thicken even more while cooling.

8. Spoon the warm crisp into bowls. Top with a good quality vanilla ice cream.

9. Store any leftovers in the refrigerator for up to 4 days. Keep covered. Reheat in the microwave before serving.

Notes: (1) 1 cup of unpitted cherries equals 138g. (2) You will slightly less than 2 pounds of fresh cherries for this crisp. (3) I used cherries from both Michigan and Washington. (4) Instead of using a 9" deep dish pie plate, you can make three smaller or shareable Cherry Crisps using 4" fluted pie plates. Baking time will be the same. (5) My favorite deep dish pie plates are made by Emile Henry, Le Crueset, and Farmhouse Kitchen.

Cherry Orchard, Pentwater, Michigan (July 2025)

Lemon Yogurt Loaf w/ Lemon Icing

At an outdoor concert to celebrate a friend's birthday, we had an eclectic mix of nibbles. From a charcuterie board, to pistachio shortbread cookies, to a lemon yogurt loaf, we enjoyed one another's company and the music while feasting upon our concert picnic fare. While I had would have never thought pairing a lemon yogurt loaf with a charcuterie board would work, it was actually a brilliantly delicious pairing. So rather than pigeonhole a Lemon Yogurt Loaf into the categories of breakfast, a midday snack, a high-tea option, or an afternoon dessert, it now has almost an infinite number of serving possibilities. Evening concert fare being just one of them.

This Lemon Yogurt Loaf with Lemon Icing is proof that a seemingly plain, simple loaf cake can surprisingly be an impressive, craveable one. Especially if you are a lover of all things lemony. This loaf is lemony, dense, and moist. It's more spongy and moister than a poundcake, however, it still might give you pound cake vibes. Note: If you are looking to make a Lemon Pound Cake, I would highly recommend you using this Classic Pound Cake recipe.

For the most part you will probably have all of the ingredients on hand to make this loaf. With the possible exception of plain, whole milk yogurt. If you generally buy low-fat or fat-free yogurt, you will want to make a trip to the store to buy some plain whole milk yogurt when you make this. The whole milk yogurt adds moisture, richness and a subtle tanginess to the baked loaf. In addition, it helps to create a more tender crumb. A low-fat yogurt may have less calories, but it will also result in a less rich flavor and will affect the rise on the loaf. 

There may be nothing more refreshing on a hot day than something lemony. And this Lemon Yogurt Loaf with Lemon Icing just might be what satisfies your lemon flavor cravings. It can be served simply as a thick slice or you could gussy it up by serving it with either some lemon curd (because there is no such thing as too much lemon for a lemon lover) or you can turn it into a shortcake like presentation by topping a thick slice with some freshly whipped cream and fresh strawberries.

Recipe
Lemon Yogurt Loaf w/ Lemon Icing

Makes one 8" x 4" Loaf. Serves up to 10 people.

Ingredients

Loaf

1 1/2 cups (195g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (240g) plain, whole milk yogurt (e.g., Chobani)

3 large eggs

1 Tablespoon and 1 teaspoon of lemon paste (or lemon extract)

1 cup (200g) granulated sugar

Zest from 3 lemons

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

Icing

1 cup (120g) confectionary sugar

2-3 Tablespoons freshly squeezed lemon juice

1 teaspoon honey

Directions

Loaf

1. Preheat oven to 350 degrees (F). Line an 8"x4" metal baking pan with parchment paper. Butter any exposed parts of the pan. Set aside. Note: If you don't have an 8"x4" baking pan, you can use an 8 1/2" x 4 1/2" baking pan. 

2. In a medium sized bowl, mix together the sugar and lemon zest. Set aside.

3. In another medium sized bowl, whisk together the flour, baking powder and Kosher salt. Set aside.

4. In a large bowl, mix together the eggs, yogurt, lemon juice and lemon extract or paste until blended.

5. Add in the sugar and lemon zest mixture. Whisk until well blended.

6. Add in the dry ingredients. Whisk thoroughly and until the mixture slightly thickens.

7. Pour mixture into the prepared baking pan. Using a butter knife, draw a line down the center of the loaf (insert the knife at least 2 inches into the loaf). 

8. Place the loaf pan on a baking sheet and insert into the oven. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

9. Remove the cooled loaf from the pan when ready to pour on the icing.

Icing

1. In a small-medium sized bowl, whisk together the confectionary sugar, at least 2 Tablespoons of lemon juice and the honey until smooth and having a spreadable/pourable consistency. If the icing is too thick, add the additional 1 Tablespoon of lemon juice.

2. Pour the icing over the cooled loaf. Note: If the loaf is too warm, the icing will melt into it.

3. Allow the icing to set. Then place the loaf on a platter. Cut into thick slices and serve. Serve at room temperature or chilled (I like it served chilled). The loaf will stay fresh at room temperature (covered) for several days or longer if stored covered in the refrigerator.

4. Optional serving ideas: Serve with a bowl of lemon curd or serve with freshly whipped cream and strawberries.

Notes: (1) You will need 4 lemons to make this loaf. (2) If you like a really thick icing on your loaf, double the icing ingredients. After pouring on half of the glaze, let it set up slightly before pouring on the remaining icing. If you pour it all on at once, it will drip down the sides of the cake and you won't get the thickness you desire. (3) Instead of finishing the loaf with the lemon icing, you can finish with a lemon glaze. To make the glaze you will need 1/3 cup (67g) of granulated sugar and 1/3 cup lemon juice. Cook the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture is clear. Allow the loaf to cool approximately 10 minutes before pouring the glaze over the top of the loaf. Allow it to soak in. If the glaze isn't absorbing well, use a skewer to make holes in the top of the cake. When cake has cooled, you can dust with confectionary sugar.

Little Compton, Rhode Island at Sunset (May 2025)

Deep Dish Rhubarb Pie

After reading Geraldine Brooks book "Memorial Days", I decided taking a trip to one of my happy places was what my grief fatigued self needed. Being near the ocean and in a beautiful familiar setting was the best way I knew how to give myself a chance to just breathe, to put all of the things I had been worrying about on a temporary pause. While this trip got off to a shaky start (a missed connecting flight and lost luggage) I arrived at my friend Sheila's cottage shortly before midnight to find a bouquet of fresh flowers, a refrigerator filled with my favorite foods, fresh eggs on the counter, two bottles of wine, and a piece of homemade rhubarb pie. I never felt so loved. As much as I wanted to immediately dive into the pie, I showed some restraint. I only waited a day. This wasn't the first piece of rhubarb pie from Sheila. Somehow I had forgotten Sheila had first given me her Rhubarb Pie recipe more than nine years ago. Which is why I asked her for it (again). It wasn't until I got home that I discovered she had made some changes to her original recipe (or the recipe I actually shared on the blog way back in 2016). The most significant changes were in the amounts of rhubarb and nutmeg.

When she told me she used a tablespoon of nutmeg in the pie, I thought I heard her wrong. I must have asked her several times to tell me again how much nutmeg she used. Because while my taste buds detected the flavor of nutmeg, that amount of spice didn't overpower the flavor of the pie. It actually enhanced it. Which could have been due to the fact that the amount of rhubarb in the pie had increased rather considerably. Instead of using six cups of rhubarb, the pie was now made with a very generous eight cups. 

The best way for me to describe how much rhubarb you should use in this pie without having to measure or weigh it is to say it should look piled high in the deep dish pie plate. The second best way is to tell you it takes about 10 large stalks of rhubarb cut up into 1/2 inch pieces to get that generous 8 cups. Sheila's strategy of making sure you have enough rhubarb is to put the cut-up rhubarb in the pie plate before it's lined with the bottom pie crust or mixed with the sugar, eggs, flour, nutmeg and pinch of salt. If it's mounded high above the rim of the pie plate, you have enough rhubarb. It's a rather brilliant strategy.

When I got home to make this pie, I used premade pie crusts (Sheila does too!). I discovered that the pre-rolled pie crusts made by Whole Foods (their 365 brand) are by far the BEST non-homemade pie crusts I have ever tasted. Sold in the frozen food section, these pie crusts are far superior in taste, texture, and size to the Pillsbury refrigerated pie crusts I have been using for years. However, if you are masterful at making your own pie crusts, then that is what you should use. Although those premade pie crusts from Whole Foods are really, really good.

I know rhubarb season is coming to an end soon in most parts of the country. So, if by chance you come across some at your local Farmer's Market or in the grocery store (do not buy pre-cut rhubarb), then make this pie now! And then make it again more than once next year. It's destined to become one of your favorite pies! And I am willing to bet it will make converts out of those who have been rather ambivalent or even dismissive of rhubarb pies. From this point forward I will always think of love when I think of rhubarb pie. Because if love had a flavor it would be this rhubarb pie.

Recipe

Deep Dish Rhubarb Pie

Ingredients
Dough (Recipe for the All-Butter Pie Crust adapted from Yossy Arefi's Sweeter off the Vine: Fruit Desserts for Every Season cookbook)
2 2/3 cups all-purpose flour
1 teaspoon kosher salt
10 Tablespoons unsalted butter
8 Tablespoons ice cold water
1 Tablespoon apple cider vinegar

OR two premade pie crusts! Note: In lieu of making a homemade pie crust, recommend using a thawed boxed Whole Foods Pre-Rolled (365 Brand) Pie Crusts (found in the freezer section) or Pillsbury pie crusts found in the refrigerator section of most grocery stores. Highly, highly recommend using the Whole Foods Pie Crusts.

Pie
1 1/2 cups (300g) granulated sugar
3 Tablespoons (27g) all-purpose flour (or could use quick cooking tapioca)
2-3 teaspoons nutmeg (Sheila uses 3 teaspoons, I used a generous 2 teaspoons)
3 large eggs, lightly beaten
8 generous cups (960g) of rhubarb, cut into 1/2 inch pieces (from approximately 10 large stalks of rhubarb)

Pinch of Kosher salt
2 Tablespoons unsalted butter, cubed
Egg wash (One tablespoon of water mixed with the remaining filling adhering to the mixing bowl)
Sparkling Sugar for finishing, optional
Vanilla Ice Cream for serving

Directions
Homemade Dough
1. In a food processor, add flour and salt. Pulse several times to blend.
2. Add butter and process until coarse crumbs form, approximately 10-15 seconds.
3. Mix together ice cold water and apple cider vinegar.
4. With food processor running, slow add water/vinegar mixture in a steady stream through the feed tube. Pulse until the dough holds together. If still too crumbly, add an additional tablespoon of ice water. Dough should not be wet or sticky. Test finished dough by squeezing a small amount of dough together to see if it holds shape.
5. Divide dough in half. Shape into a disk and wrap dough in plastic wrap. Chill for at least 2 hours or overnight.
6. Roll out dough on a lightly floured surface.

Pie
1. Preheat oven to 450 degrees (F).

2. Mix together the eggs, sugar, flour, Kosher salt and nutmeg. Mix in the rhubarb.

3. Line a 9 inch deep dish pie pan with a sheet of dough. Add filling. Top filling with the 2 Tablespoons of butter. 
4. Use remaining dough to make a lattice top for the pie. Using a fork, crimp edge of pie to seal or use your fingers to create a finished edge.
5. Brush pie crust with egg wash. Sprinkle with sparkling sugar (optional). Note: To make the egg wash mix 1 Tablespoon of water with the juices left from the rhubarb mixture. Brush on the egg wash with a pastry brush.
6. Place the pie dish on a sheet pan and bake for 15 minutes at 450 degrees (F).
7. Reduce oven temperature to 350 degrees (F) and continue baking for 60-70 minutes or until juices appear thickened and rhubarb is tender. If crust is getting too browned cover with aluminum foil. Remove from oven. Allow to cool several hours before serving. Note: As pie cools to room temperature, the filling will further thicken.
8. Serve at room temperature with vanilla ice cream. (Leftover Rhubarb Pie can be covered and stored in the refrigerator. Warm cut slices in the microwave before serving or eat chilled.)

Notes: (1) You can find the link to Sheila's (first) Rhubarb Pie recipe here. (2) I let the frozen pie crusts thaw in the refrigerator overnight. (3) Use a ceramic deep pie dish for the best results. Emile Henry and Farmhouse Kitchen both made great pie dishes. (4) One cup of rhubarb weighs 120g.

Warren's Point Beach, Little Compton, RI (May 2025)

Cranberry Bliss Bars

In past years, I would traditionally spend long days decorating the house for Christmas. Carefully unwrapping the glass ornaments, chalkware Santas, and other beloved holiday decorations collected over the years. And once the house was dressed in all of it's Christmas finery, I would spend even longer days baking and shipping out boxes of cookies. But this year I decided to break with tradition. Meaning all of those boxes filled with beloved collections will remain in the attic until next year.  Instead, this year the house is decorated with trees simply adorned in only white lights, beautiful wreaths hung on the doors and windows with velvet ribbon, and holiday greenery draped on shelves, chandeliers, tables, mantels, and mirrors. Surprisingly the house still has all the warm, inviting feels of the holiday season. There is much to be said for simplicity or so I (re)discovered.

But the even bigger break from my holiday traditions is putting the herculean cookie palozza baking days on hiatus this year. While I am taking a pause from sending out more than a dozen boxes of homemade cookies and confections across the country this holiday season, I will still be doing some holiday baking. But instead of the experiencing the stress over worrying if packages sent arrive when promised or are discovered on the day they are delivered, I will experience the joy of hand delivering a few, freshly baked cookie boxes to neighbors and nearby friends. For the first time in a long time I will be able to bake some of my favorite holiday cookies, particularly the ones that aren't amenable to being shipped. Things like these Linzer Sable Cookies, Viennese Finger Cookies, Chocolate Crinkle Cookies, and these absolutely divine Cranberry Bliss Bars.

If you frequent Starbucks during the holiday season, you will see and possibly be tempted by the boxes of Cranberry Bliss Bars neatly stacked in their refrigerated section. If you have had them before you know the base has a brownie like blondie texture and is studded with dried cranberries and white chocolate chips. The top layer is a luscious cream cheese icing infused with melted white chocolate and orange zest. Along with more dried cranberries sprinkled on the top is melted white chocolate. The combined flavors and textures of these Cranberry Bliss Bars makes them an incredibly blissful confection. Which more than likely gives rise to its' name.

Ginger, cinnamon, vanilla and orange zest bring warm, tantalizing flavors to the bars. While light brown sugar gives it a perfect level of sweetness and chewiness. With the batter for the bar mixed in a bowl, first using a whisk then using a spatula or wooden spoon, this is one of those unfussy recipes. The kind you can make on a whim.

When all of the bar ingredients are mixed together the result is a thick, yet spreadable batter. Using either a 9"x12" or 9"13" pan lined with parchment paper, baking time for the bars ranges from 25-30 minutes in a preheated 350 degree (F) oven. Baking time will be at the higher end of that range if using a 9"x12" pan and closer to the lower end if using a 9"x13" pan. (I used a 9"x12" pan).

The bars are baked just until the edges begin to turn a golden light brown. Like a 'brownie' the bars may feel 'slightly soft to touch' in the middle. Allowing the baked bars to cool to room temperature in the pan ensures your finished bar will have an evenly baked texture. 

The cream cheese icing is why the finished bars need to be stored in the refrigerator. But the melted white chocolate added to the icing is why they taste so decadent. Once you taste this icing, you may decide all of your other recipes requiring a cream cheese icing need to change. This icing is absolutely divine.

The creamy, luscious icing is spread evenly over the bars using an offset spatula. Once the bars are iced, immediately sprinkle on the dried cranberries. Before you drizzle on the melted white chocolate, you have two options. Drizzle it on before you cut the chilled bars, or drizzle it on after you cut them. I drizzled it on before they were cut, but in the future I will drizzle it on after they are cut.

When cutting the bars, begin by cutting 12 evenly sized squares. Then cut each square diagonally to yield a total of 24 triangles. If not serving the Cranberry Bliss Bars immediately cover them and keep them chilled in the refrigerator. They will remain fresh for at least 4 to 5 days.

If there was ever a bar to best exemplify the holiday season, it would be these Cranberry Bliss Bars. However, you might actually want them to be one of your fall and winter must bakes. Not only are they incredibly scrumptious, they have that all gussied up festive look. Seeing a platter or delivering a box of these bars will evoke the same kind of magical reaction one has when the lights are turned on the Christmas tree. If you were adding just one new baking tradition this year, I would strongly encourage you to put these Cranberry Bliss Bars on the top of your list. They will definitely bring joy to the holidays!

Recipe

Cranberry Bliss Bars

Makes 24 Bars

Ingredients

Bliss Bars

1 cup (227g) unsalted butter, melted

1 1/2 cups (300g) light brown sugar

2 large eggs, room temperature

1 teaspoon freshly grated orange zest

1 1/2 teaspoons vanilla

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon Kosher salt

2 cups + 2 Tablespoons (283g) all-purpose flour 

1 cup (166g) white chocolate chips

1 cup (112g) dried, sweetened cranberries

Cream Cheese White Chocolate Icing

8 ounces cream cheese, room temperature

3 Tablespoons unsalted butter, room temperature

1 cup (120g) confectionary sugar

1/2 cup (80g) white chocolate, melted (see notes)

Pinch of Kosher salt

1 teaspoon freshly grated orange zest

1/4 teaspoon vanilla

Additional 1/2 cup (80g) white chocolate, melted

Additional 1/2 cup (60g) dried sweetened cranberries

Directions

Bliss Bars

1. Preheat oven to 350 degrees (F). Line a 9"x12" or 9"x13" metal baking pan with parchment paper. Set aside (see notes).

2. Melt the butter. Immediately add in the light brown sugar. Whisk until smooth.

3. Add in eggs, orange zest and vanilla. Whisk until eggs are fully incorporated.

4. In a medium sized bowl, whisk together the flour, ginger, cinnamon, baking powder and salt.  Add to the butter/sugar/eggs mixture. Use a spatular to mix. Mix until flour is fully incorporated.

5. Add in the white chocolate chips and dried cranberries.

6. Spread the batter into the prepared pan. Use an offset spatula to smooth the top and even out the batter.

7. Place baking sheet on a baking pan and insert into the oven. Bake for 25-30 minutes or until the edges have turned light brown. Note: My baking time was about 28 minutes. 

8. Remove from the oven and let cool completely.

Cream Cheese White Chocolate Icing

1. In a medium sized bowl, use a hand mixer to blend the cream cheese and butter until smooth.

2. Add in the confectionary sugar, orange zest, vanilla, and salt. Mix until well blended.

3. Add in the melted chocolate. Mix until smooth and creamy.

4. Spread the icing on the cooled Bliss Bars.

5. Evenly sprinkle the additional 1/2 cup of dried cranberries over the top.

6. Use a piping bag to drizzle the additional 1/2 cup of melted white chocolate over the top. Alternately wait to drizzle the icing over the bars until after they have been cut.

7. Put the iced bars in the refrigerator to set before you first cut them into 12 evenly sized squares. Then cut each square on the diagonal. You will end up with 24 bars.

8. Serve the chilled bars immediately or cover and keep stored in the refrigerator until ready to serve or enjoy.

9. Bars should be kept covered and chilled in the refrigerator.

Notes: (1) I melted the Ghiradelli white chocolate wafers for the icing. I do not recommend melting white chocolate chips for the icing. (2) I generally buy my dried sweetened cranberries from Trader Joe's but you can find them in most grocery stores. (3) Baking time for the bars ranges from 25-30 minutes. They will bake at the upper limits of this range if using the slightly smaller 9"x12" pan and bake closer to the lower limits of this range if using the slightly larger 9"x13" pan.

Breakfast Room, Christmas 2024

Peach Crisp (Small Batch)

 

Peach season is still lingering on and I am not at all mad about it. Baskets of ripe peaches are starting to be edged out by fresh picked apples at the Farmer's Market, but those beautiful, sweet, juicy fruits continue to compete for my attention. Summer might be considered peak peach season, but lucky for us here in the midwest it continues through late September. And what better way to say goodbye to summer and to kick off the start of the autumnal baking season than with a luscious, jammy Peach Crisp topped with a buttery, crunchy, spiced, toasted oat and pecan streusel. The kind of a dessert designed to tantalize our senses and ease us into those cozy fall vibes. From its' aroma to its' flavor packed deliciousness, this rustic, seasonal dessert is an indulgence of the senses and the epitome of pure bliss.

Made in small pie dishes (or ramekins), the recipe for this mouthwatering, shareable Peach Crisp was created to satisfy the sweet tooths of a minimum of two, maximum of four people. Making it one of those perfect, impressive small dinner party desserts. Aside from something chocolate, is there anything better than ending a great dinner than with a freshly baked seasonal dessert? I say there isn't. Especially if it's this Peach Crisp.

Topping the warm Peach Crisp with a large scoop of vanilla ice cream or bowl of freshly whipped cream takes it to a whole other level of deliciousness. Is there any easier way to transform a simple, rustic dessert into something divinely decadent than by simply topping it with ice cream or whipped cream? I say there isn't. 

This is technically not one of those make ahead desserts. Meaning it cannot be completely assembled in the morning and baked later in the day. While the oat-pecan streusel can be made early in the day (then covered and chilled in the refrigerator), the peach filling should be mixed together right before you are ready to assemble and bake in the oven. The reason for this being is the filling will become much too juicy to bake up properly if allowed to sit. With regard to the peaches, you can slice or cut them up peeled or unpeeled. Slice or cut them up into at least 1/4" thick pieces. I first sliced them, then cut the slices in half.

While I think this Peach Crisp is best served warm rather than at room temperature, you can put it in the oven right before you sit down for dinner. If kept covered when it comes out of the oven, it will retain its' warmth for at least twenty or so minutes. 

The baking time for the Peach Crisp ranges from 45-50 minutes or when the top is golden brown and the peach filling is bubbling along the edges of the dish. Allowing the baked crisp to rest for at least 5 to 10 minutes before serving helps to further thicken up the luscious peach filling.

For those of you who are peach crisp purists and want to savor only the flavors of the peaches, cinnamon, toasted pecans, oats, and brown sugar, by all means enjoy it without the addition of ice cream or freshly whipped cream. But for those of you who love a dessert with even more contrasting flavors and textures, top this peach crisp with only the best vanilla ice cream or homemade whipped cream. 

I strongly encourage you to binge on peaches while freshly harvested ones can still be found at the Farmer's Market or in the grocery stores. Whether you are making a Tomato and Stoned Fruit Salad with Honey Herbed Vinaigrette, a Tomato, Peach and Burrata Caprese Salad with Basil Drizzle, or a Grilled Peach, Burrata, and Arugala Salad with Balsamic Drizzle, make certain you find time to make this crowd pleasing, scrumptious Peach Crisp at least once, if not twice! Let's all enjoy every last ripe peach while we still can!

Recipe

Peach Crisp (Small Batch)

Serves 2-4

Ingredients

2 1/2 cups (440-450g) ripe peaches, peeled, pitted and cut into chunks or slices (from approximately 2 very large or 3 medium sized peaches (Note: weigh the peaches after they have been peeled and pitted).

1/8 cup (16g) all-purpose flour

1/4 cup (50g) granulated sugar

Pinch of Kosher salt

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon vanilla

1/4 cup (50g) light brown sugar

1/2 teaspoon cinnamon

1/3 cup (44g) all-purpose flour

1/8 teaspoon Kosher salt

4 Tablespoons (56g) unsalted butter, chilled and cut into small cubes

1/3 cup (29g) old-fashioned oats (not instant)

1/3 cup (48g) pecan halves, toasted and coarsely chopped

Vanilla Ice Cream or freshly whipped cream for serving

Directions

1. Preheat oven to 350 degrees (F). Generously butter two 5" wide pie dishes or ramekins. Set aside. Note: If you only have 4" ramekins, make three crisps instead of two.

2. In a medium sized bowl, mix together the light brown sugar, cinnamon, flour, Kosher salt, unsalted butter, oats, and pecans. Use a fork, pastry blender, or your fingers to blend all of the ingredients into a crumble. Set aside.

3. In a medium-large bowl, combine the peaches, flour, sugar, Kosher salt, lemon juice and vanilla. Stir to combine.

4. Divide the peach mixture equally and spoon into the prepared baking dishes.

5. Divide the streusel topping mixture equally and spoon on top of the peach mixture.

6. Place the baking dishes on a baking sheet and insert into the preheated oven.

7. Bake for 45-50 minutes or until the top is golden brown and the peach mixture is bubbling along the edges of the dish.

8. Remove from the oven. Let the peach crisps rest for 5-10 minutes before serving.

9. Top each Peach Crisp with a generous scoop of vanilla ice cream. Alternately serve the warm crisp with a side bowl of freshly whipped cream. Or serve plain!

10. Cover and chill any leftovers in the refrigerator. Reheat in the microwave. Leftovers will good for up to three days.

Notes: (1) The crisp topping can be made the day before. Cover and store in the refrigerator. (2) The peach mixture cannot be made early in the day or the day before as their juices will start to break down. Make the peach mixture just before you are ready to bake in the oven. (3) You can make with crisp with either peeled or unpeeled peaches. I took the majority of the peels off. Use ripe peaches when making this crisp. (4) You can freeze a baked Peach Crisp for up to two months. The crisp should be at room temperature before you wrap well in plastic wrap and a freezer bag. Thaw the crisp overnight in the refrigerator. Reheat in a 350 degree (F) oven for 20 minutes. (5) You can double this recipe and bake in an 8" round baking dish (ceramic or glass). Baking time will still be 45-50 minutes. (5) I toast my pecans in a preheated 350 degree (F) oven for 7-8 minutes or until I begin smelling their aroma.

Apple Fritter Loaf

As the month of August ends, apple season begins. A much welcome sign foreshadowing the arrival of fall and the return of applesauce making and the apple baking season. In the next couple of weeks we will take a drive up to our favorite apple orchard to pick a couple of bushels of Honey Crisp Apples. In addition to making Homemade Applesauce, there will be a number of apple desserts and savory bites going into rotation. Joining the Apple Crisp, Apple Fritter Skillet Cake, Apple Fritter Cake, Caramel Apple Dutch Babies, and Cinnamon and Apple Crumble family this year will be this scrumptious, spiced, moist Apple Fritter Loaf. Having all of the flavors of apple fritters but taking only half of the work makes this the easiest, most crowd pleasing way to satisfy an apple fritter craving. 

Other than warm cinnamon sugar coated Baked Apple Cider Doughnuts, there may be no other dessert better at capturing our cravings for the seasonal flavor of apples. When chunks of apples tossed in cinnamon and brown sugar are combined with layers of a sweet brown sugar-cinnamon mixture and a buttery, moist cake, the result is the most flavorful, gorgeous quick bread. Perfect for breakfast, brunch, or a mid-day snack, a thick slice of this Apple Fritter Loaf may be one of the most tempting, irresistible, droolworthy things you can make for your family and friends. 

Other than allowing time for your butter and eggs to come to room temperature (I take mine out the night before), this isn't one of those recipes requiring a significant amount of preparation time. The entire loaf comes together in less than thirty minutes (maybe even closer to twenty) and bakes for somewhere between 55 and 65 minutes. 

In addition to the Honey Crisp Apples, the cinnamon and dark brown sugar are what makes this Apple Fritter so incredibly flavorful. The dark brown sugar gives this loaf a depth of flavor (with nots of caramel and toffee) light brown sugar just can't.While many will say it's okay to swap out the dark brown sugar with light brown sugar, I am very reluctant to tell you it's okay in this particular recipe. 

The layers of apples and dark brown sugar mixtures is what gives the loaf its' gorgeous dark stripes. In order to achieve a loaf with discernible layers of lusciousness, each component of the loaf is divided in half. 

Baking time for the Apple Fritter Loaf is somewhere between 55 and 65 minutes. For that hour your kitchen will be swimming blissfully in the heavenly, intoxicating aromas of cinnamon, apples and dark brown sugar. 

The key to making the perfect loaf is to neither over nor under bake this loaf. Begin checking for doneness at 50 minutes by inserting a long toothpick or skewer into the center of the cake. If it comes out clean or with very few crumbs, your loaf is done. Allow the loaf to rest in the pan for thirty minutes before you drizzle on the icing.

The confectionary icing truly is the literal and proverbial icing on the loaf. The sweetness and creaminess of the icing compliments and contrasts perfectly with the dense, spiced loaf. 

Cut this Apple Fritter into thick, hefty (almost 3/4") slices for the absolutely best eating experience. This is not one of those cut into thin slice kind of loaf. 

Bringing on the smells and flavors of fall in late August is one of the best decisions you can make! Sure you can wait until September to make this Apple Fritter Loaf if you are one of those delayed gratification kind of people. But there is much to be said about living in the moment. And the moment of apple season has arrived.

Recipe

Apple Fritter Loaf

Makes one loaf

Ingredients

Apple Mixture

2 cups (1 pound/454g) Honey Crisp Apples, peeled, cored, and cut into a small 1/4'-1/3" dice (about 4 small or 2 large apples) - See notes

2 Tablespoons dark brown sugar

1 teaspoon cinnamon

Sugar Mixture

1/2 cup (100g) dark brown sugar

2 teaspoons cinnamon

Batter

1/2 cup (113g) unsalted butter, room temperature

2/3 cup (134g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla

1 1/2 cups (210g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon Kosher salt

Pinch of nutmeg

1/3 cup whole milk

1/3 cup (80g) sour cream

Icing

3/4 cup (90g) confectionary sugar, sifted

1 Tablespoon + 1 teaspoon whole milk

1/4 teaspoon vanilla

Pinch of Kosher salt

Directions

1. Preheat oven to 350 degrees (F). Line a metal 8" x 4"pan with parchment paper. Butter paper and sides of pan not covered by the paper. Set aside.

2. In a medium sized bowl, mix together the apples, dark brown sugar and cinnamon. Set aside.

3. In a small bowl, mix together the dark brown sugar and cinnamon. Set aside.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately one minute.

5. Add in the granulated sugar and beat until light and fluffy (approximately 3 minutes).

6. Beat in the eggs one at a time.

7. Beat in the vanilla.

8. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt and nutmeg. Set aside.

9 .In a small-medium bowl, whisk together the milk and sour cream.

10. Add half of the flour mixture to the batter. Mix until blended.

11. Add half of milk-sour cream mixture to the batter. Mix until blended.

12. Repeat adding in the remaining flour and milk-sour cream mixture. Beat until well blended.

13. Pour half of the batter into the prepared pan.

14. Evenly top with half of the apple mixture. Note: Do not add the liquid released from the apples.

15. Evenly top with half of the sugar mixture.

16. Repeat with remaining batter, apples and sugar mixture.

17. Place the baking pan on a baking sheet. Insert into oven and bake for 55-65 minutes our until a skewer inserted into the loaf comes out clean. Note: My baking time was closer to 65 minutes and I rotated the pan midway through the baking process.

18. Remove from the oven. Let the Apple Fritter Loaf remain in the pan for 30 minutes.

19. Whisk together the icing ingredients (confectionary sugar, milk, vanilla and Kosher salt). Note: If your icing is too thick, add slightly more milk.

20. Remove the loaf from the pan. Drizzle the loaf with the icing.

21. Let the icing set and cake cool for another 30 minutes before slicing with a serrated knife.

22. Serve and enjoy. 

23. Store any leftover loaf in the pan and cover with plastic wrap. Store in the refrigerator or at room temperature. Note: The loaf was incredibly delicious on the day it was baked and equally, if not a tad more delicious the next day. So if you want to serve it for breakfast, you can make it the night before.

Notes: (1) Weight of the apples was before peeling and coring. (2) I love the flavor of baked Honey Crisp Apples. If you wanted a sweet, slightly tart Apple Fritter Loaf, use half Honey Crisp Apples and half Granny Smith Apples. But cut your Granny Smith apples into a slightly smaller dice.