Tag Archives: Crumble/Crisp

White Cheddar Apple Crisp

White Cheddar Apple Crisp

Apple season is upon us!! Matt and I had originally planned to go apple picking this fall, like we sometimes do, but both the local grocery stores in our new ‘hood sell tons of local apples, something I was very excited to discover. We’ve found that this year at least, it’s been preferable to walk three blocks and replenish apples as desired instead of driving for two hours, picking two bushels and then frantically putting apples in absolutely everything to make sure they’re all used up before they go bad.

white cheddar apple crisp

White Cheddar Apple Crisp

Either way, I promised Matt I’d make his favorite fall dessert, which is, as you might have surmised by now, an apple crisp. I needed a new twist though, and while combining apples with cheddar in desserts is probably older than time itself, it’s a combination I’ve rarely baked in my own kitchen. So it’s a new twist to me, if you will.

white cheddar apple crisp

This one is rather interesting (I thought so, at least) – instead of incorporating the cheddar into the crust, chunks of super-sharp white cheddar are tossed with the apples before they go into the pan and get topped with the crisp. The result? Lovely! The crisp is definitely sweet, but contrasts so beautifully with the salty, sharp cheese in each bite. Of course the cheese gets melty and gooey in the oven, so there’s another contrast with the soft texture of the cheese complementing the crunch of the topping and the bite of the apples.

White Cheddar Apple Crisp

Matt was extremely happy with it! I bet you and yours will be too.

Source: Seriously Delish by Jessica Merchant

4 medium Gala apples, cored and cut into 1-inch chunks
2 tbs brown sugar
1 ½ tsp whole wheat pastry flour (can sub in all-purpose flour)
½ tsp ground cinnamon
¼ tsp kosher salt
6 oz. sharp white cheddar cheese, cut into ½-inch cubes

2/3 cup old-fashioned rolled oats
½ cup loosely packed brown sugar
¼ cup whole wheat pastry flour (can sub in all-purpose flour)
¼ tsp ground cinnamon
4 tbs unsalted butter, at room temperature
Pinch of kosher salt
1 tsp vanilla extract
Vanilla ice cream, for serving (optional but highly recommended)

Preheat your oven to 375 F.
In a large bowl, toss the apples with the brown sugar, flour, cinnamon, and salt. Add in the white cheddar cubes and toss again to combine. Set aside while you make the topping.
For the TOPPING, combine the oats, brown sugar, flour, cinnamon and salt in a bowl and mix well. Add the butter and vanilla extract and use your fingers to disperse the butter throughout the dry ingredients.
Pour the apple mixture into a greased 8×8” square baker. Sprinkle the crumble topping evenly over the apples. Bake until the crisp is golden and the apples are softened, 25 to 30 minutes. Serve warm, with vanilla ice cream, if desired.

Savory Butternut Squash Crumble

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Welcome to another day in the life of what I should probably just call a Texan New Yorker Thanksgiving Countdown! Today I’m sharing another dish that you could easily serve at your Thanksgiving dinner in about two and a half weeks (yikes!!). And, may I just say, I really think you should serve this one.

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Savory Butternut Squash Crumble 5622

This recipe is a savory crumble, or crisp (whichever you prefer to call it), and while making crumbles a savory side dish option is quite common in areas of Europe, I hadn’t ever heard of or experienced this on my side of the Atlantic. Would it be uncouth to say I’m feeling slightly resentful?

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Savory crumbles are a culinary revelation for me! WHY haven’t I tasted one of these before?! Now this one in particular features butternut squash, thus making it perfect as a Thanksgiving side dish, but I’m very eager to brainstorm and play around with the idea and see what other veggies could be accommodated in savory crumble form.

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I was so in love, every time I ate some. You just have to try this one. It’s simply tops. And leftovers reheat beautifully. Enjoy!

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{One Year Ago: Pumpkin Pie Fudge}

Source: My Paris Kitchen by David Lebovitz


2 tbs unsalted butter
2 tbs olive oil
4 lbs. butternut squash, peeled, seeded, and diced into ¾-inch cubes
2 tsp minced fresh thyme leaves
Kosher salt and black pepper
½ cup peeled and thinly sliced shallots
1 cup chicken or vegetable stock
2 tbs finely chopped fresh flat-leaf parsley

¾ cup fresh or dried bread crumbs
½ cup coarse-ground yellow cornmeal or polenta
½ cup grated Parmesan cheese
1 tbs minced fresh sage leaves
1 tsp granulated sugar
½ tsp kosher salt
Black pepper, to taste
4 tbs unsalted butter, chilled and cubed
1 large egg

Preheat your oven to 375 F. Grease a shallow 3-quart baking dish. Set aside.
To make the squash FILLING, heat 1 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat. Add half the squash and half the thyme. Season with salt and pepper and saute, stirring occasionally, until the squash pieces begin to brown on several sides.
Add half the shallots and cook another few minutes, until they’re softened. Add ½ cup stock and cook about 30 seconds, stirring, to reduce the stock a bit and heat everything through. Scrape the squash mixture into the prepared baking dish.
Wipe the pan clean and heat the remaining 1 tbs butter and olive oil in the pan over medium-high heat. Cook the rest of the squash and thyme the same way, seasoning it with salt and pepper, and adding the remaining shallots and ½ cup stock, stirring. Scrape the cooked squash mixture into the baking dish, stir in the parsley, then press the mixture into a relatively even layer. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft, but not mushy when you poke it with a sharp paring knife.
While the squash bakes, make the TOPPING. Combine the bread crumbs, cornmeal, Parmesan, sage, sugar, salt and black pepper in your food processor. Add the chilled butter and pulse until the mixture is crumbly and the butter is completely incorporated. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
Remove the squash from the oven, remove the aluminum foil, and cover evenly with the bread crumb topping. Decrease the oven temperature to 350 F and return the dish to the oven. Bake about 20 minutes, until the topping is golden brown, then serve.

Cherry Crumble Pizza

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My life has been a crazy mess of first world problems lately. And while none of these issues are signaling the world’s ending by any stretch, they have been stressing me out a bit, and I can tell my body is screaming at me to slow down a little. I’ve caught two bad colds in the past six weeks, the second of which turned into an ear and sinus infection, and while that really isn’t such a big deal in the grand scheme of things, it does tell me my immune system isn’t up to snuff. Which means I need to make some changes.

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So, I’ve made the decision to slow my blog pace a little bit. Make it more fun and relaxed. Remember why I started blogging in the first place. I’m making time to learn about the aspects of blogging about which I’m not so comfortable (or should it be said, outright clueless?) I can cook, bake and write. But food photography doesn’t come second nature to me, and I still feel like quite the HTML dunce. And that’s just for starters.

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So some weeks will be themed and others will not. There will absolutely still be #SundaySuppers and Secret Recipe Clubs. As always, it will be delicious and varied. Delicious, like this dessert pizza (did you like that little segway? Uh huh. Go me!)

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By the way, have y’all ever had a dessert pizza? For whatever reason, I don’t think I ever had! It just wasn’t on the radar growing up, and I hadn’t gotten around to making one at home since I’ve been on my own. I don’t know…. But I do know that you need to have a dessert pizza soon! Because they’re so scrumptious and so fun!! This one reminded me of summer (yes, please), and it was easy to pull off. I warn you, it’s messy; but completely worth it.

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Have an awesome, sunny and safe weekend, y’all. I’ll be back on Sunday!!

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{One Year Ago: Cheddar Risotto with Smoked Paprika, Cornmeal Biscuits with Cheddar Jalapeno Butter}

Source: adapted from Guy Fieri Food by Guy Fieri

¾ cup all-purpose flour
¼ cup quick rolled oats
2 tbs brown sugar
6 tbs unsalted butter, at room temperature
Kosher salt
¼ tsp ground cinnamon
¼ cup sliced almonds
1 lb. ball of pizza dough, preferably not whole wheat
2 (12 oz.) jars good quality cherry preserves
Whipped cream or vanilla ice cream, for serving

Preheat the oven to 425 F. Grease a round pizza pan. Set aside.
In a medium bowl, combine the flour, oats, brown sugar, butter, a pinch of salt, and the cinnamon. Mix with a fork or your fingers until well combined. Add the almonds and gently mix.
Roll out the dough to fit your prepared pizza pan and transfer, pinching and stretching the edges as necessary.
Parbake the crust for 7 minutes. Remove from the oven and spread the cherry preserves onto the crust, leaving about a 1-inch border. Top with the flour-oat mixture.
Bake about 10-12 minutes, until the crust is golden brown and the cherries are bubbling.
Let the pizza rest about 5 minutes, then cut into wedges and serve with whipped cream or ice cream on the side.

Apple Crisp

Apple Crisp

As we were riding home with our stash from apple picking, I promised Matt I would make one of his faves, apple crisp. I made good with this lovely recipe I found in Joy’s cookbook. It’s quite tasty; such a flavorful, earthy apple crisp with just the right amount of sweetness. All was well in our humble abode.

apple crisp, before baking

Joy actually entitled her recipe “Man Bait” Apple Crisp; Joy is single, but is convinced that this crisp is what will land her a husband someday. Well, this crisp plus some heels and lip gloss.

apple crisp

Since I bagged my man years ago, I really can’t comment on whether this crisp will *get* you a man. But I can say with some authority that it may help you *keep* your man.

Apple Crisp

My hubby was extremely smitten with this dessert, so I’m pretty sure I cemented my place for a few more years, at least. 😉 And on the plus side, when you’ve been together as long as Matt and I have, you can usually get away with skipping the heels and lip gloss as you present him with a dish of this yummy goodness. Just sayin’!

apple crisp

No real recipe notes here, it’s pretty straightforward. It makes a ton, so feel free to halve the recipe and use an 8×8” baker instead. Oh, and obviously what nuts you use for the crispy topping are up to you. I had some hazelnuts lying around, so I went with those. But pecans, walnuts, or almonds would be fantastic too. Enjoy!

Apple Crisp

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

10-12 medium-sized apples, peeled, cored and sliced thin
6 tbs granulated sugar
3 tsp ground cinnamon

2 2/3 cups all-purpose flour
2 2/3 cups packed brown sugar
1 tsp ground cinnamon
1 1/3 cups chopped, toasted, and skinned hazelnuts
2/3 cups old-fashioned oats
½ tsp salt
1 cup (2 sticks) unsalted butter, softened

Place a rack in the center of the oven and preheat to 350 F. Grease a 9×13” baking dish and set aside.
Place the apples in a large mixing bowl. Add the sugar and cinnamon. Toss well. Set aside while you make the crisp topping.
To make the topping, in a medium to large mixing bowl, whisk together the flour, brown sugar, cinnamon, nuts, oats, and salt. Work the butter into the flour mixture with your fingertips until it resembles coarse meal. Remove 1 heaping cup of topping and add it to the apples. Stir to combine.
Spread the apples evenly in the prepared baking dish. Top with the remaining topping mixture. Bake the crisp until the topping is toasted and the apples are bubbling, about 55 to 60 minutes. Remove from the oven and let cool slightly. Serve warm with scoops of vanilla ice cream.

Italian Prune Plum Crisp

Italian prune plum crisp

Thank goodness for the lovely Ina Garten, because if it weren’t for her, I might have never known about Italian prune plums. They are a special kind of plum with a terribly short growing season, lasting only a few weeks at the end of August and the beginning of September. Thanks to her, I’ve now tasted them. And they are indeed very special and wonderful.

Italian prune plums

Italian Prune Plums

First off, they’re smaller and more oval shaped than regular plums. Secondly, they are less sweet – much less sweet, in fact. The only recipes from Ina I’ve found using them are desserts, but upon tasting them, I started scheming what I could do with them in savory dishes. I think they might hold up to being grilled quite nicely, in fact. We shall see… sometime…

Italian prune plum crisp, before baking

And since I am now opening up my mind to crisps/crumbles, despite the fact that I remain firmly ensconced on Team Cobbler, I really, really enjoyed this. This would be a perfect dessert for someone who doesn’t have much of a sweet tooth, as the Italian plums aren’t the least bit cloying. It’s certainly one of the least sweet desserts I’ve ever had. And if you can’t find these Italian plums or miss the season, you could sub in regular plums. Though in that case, I would back off on the amount of sugar called for by a little bit. Enjoy!

Italian Prune Plum Crisp

A few recipe notes: these plums are so easy to pit. Most of them came out just using my fingers; use a small cereal spoon for the stubborn ones. Secondly, the crisp topping as written made a little too much. You could back off the recipe by a third if you wanted and that would probably be fine. Lastly, cassis is black currant liqueur. If you don’t have it and don’t want to buy a large bottle for only six tablespoons, I definitely understand. I had some so I did use it, but if I hadn’t found a bottle of it in my liquor cabinet, I probably would have gone with a combination of fresh squeezed lemon juice and water, or maybe another fruity liqueur, depending on what I had lying around. Let me know what you think in the case of substitutions!

Italian Prune Plum Crisp

{One year ago: White Chicken Chili}

Source: slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

3 lbs. Italian prune plums, pitted and quartered
1 ½ cups brown sugar, lightly packed
¼ cup all-purpose flour
Pinch of kosher salt
6 tbs crème de cassis liqueur
1 ½ cups all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar, lightly packed
½ tsp kosher salt
1 cup old-fashioned rolled oats
½ cup chopped walnuts
½ lb. (2 sticks) unsalted butter, chilled and diced

Preheat the oven to 375 F. Grease a 9×13” glass baking dish.
In a large bowl, combine the plums, brown sugar, flour, salt, and cassis. Pour the mixture into the prepared baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, oats, and walnuts in a large mixing bowl. Add the butter and stir lightly to coat. Then use your pastry cutter to cut the butter into the flour mixture. The mixture should be crumbly and the butter should be the size of peas. Scatter evenly over the plums.
Place the baking dish on top of a rimmed baking sheet and bake for 40 to 45 minutes, until the plums are bubbling and the top is browned. Let cool for about 10 minutes at least. Serve warm or at room temperature.

Blueberry Crumble

Blueberry Crumble

As summer winds down, I’ve been cooking and baking up a storm with seasonal produce, trying to make sure I didn’t miss anything that I won’t really see again for another nine to twelve months, and I realized I hadn’t yet shared this amazing treat with you.

making blueberry crumble

I got the idea that I needed to make a crumble (or crisp, whatever you call it) when Matt and I got into an astonishing (to me at least) discussion about cobblers versus crumbles. I tend to favor cobblers, and I mistakenly, and perhaps a bit arrogantly assumed that my other half would too. I love cobblers because of the bread-y topping. I mean, hello! you get more carbs with cobblers! Yeah! And since Matt is a carb-lover, well, I just assumed.

blueberry crumble, ready to be baked

So imagine my surprise when he tells me that no, he prefers crumbles to cobblers. Whaaa? A discussion ensued, during which Matt could not be persuaded of the superiority of cobblers. So I decided that maybe I hadn’t given crumbles a completely fair shake.

Blueberry Crumble

I made this one in response to our exchange. I can’t say for sure that this one has totally unseated cobblers from their throne in my mind, but it did give them an extremely respectable run for their money. This. Was. Amazing!!! I found myself swooning over it. I found myself drooling at the thought of it sitting in the fridge. I even found myself sneaking bites straight from the fridge, just straight cold without heating it at all. Still delicious.

blueberry crumble

If the blueberries are still looking good where you are, I would implore you to make this one immediately. Whether you’re on Team Crumble or Team Cobbler, it won’t matter, trust me. I have a feeling I’ll be dreaming of this one all winter long…

Blueberry Crumble

{One year ago: Squid Ink Fettuccine with Shrimp and Chorizo}

Source: slightly adapted from The King Arthur Flour Baker’s Companion

½ cup sugar
¼ cup all-purpose flour
¼ tsp salt
2 tsp lemon juice
2 pints (4 generous cups) fresh blueberries, cleaned and stemmed

1 ½ cups all-purpose flour
¼ tsp salt
½ cup sugar
10 tbs unsalted butter, melted
1 cup pecans, chopped

Grease a 9” deep-dish pie plate. Preheat the oven to 350 F.
Make the filling. In a large mixing bowl, combine the sugar, flour, salt, and lemon juice. Add the blueberries and toss to coat. Transfer the blueberry mixture to the prepared pie plate.
Make the topping. In a medium-sized mixing bowl, stir together the flour, salt, sugar, melted butter, and pecans. Sprinkle the topping evenly over the fruit.
Place the pie plate on a rimmed baking sheet. Bake the crumble for 45 to 50 minutes, until the top is golden and the filling is bubbly. Cool slightly, then serve warm with vanilla ice cream or whipped cream.

Rhubarb Crisp


I post this delicious dessert in honor of my mom’s birthday today. Happy birthday Mom!!


I have been eagerly anticipating the return of rhubarb season. It really doesn’t begin until May up here. Before then, the rhubarb in the grocery store, if it’s even there, is so flabby and pitiful-looking. But Saturday, my patience waiting was rewarded with gorgeous, sturdy, brilliantly reddish-pink, in-season rhubarb. I snapped it up, pausing only slightly to gulp at its $7-a-pound price tag.


No matter, this crisp alone made it more than worth it. And it was fantastic. Not too sweet, full of wonderful rhubarb flavor, and the top was nicely browned and crispy. A scoop of vanilla ice cream, and it was perfect! I think I quite literally said “Mmmm…” after every bite.


My mom loves fruit desserts, whether it be pie, crumble, cobbler, crisp, or whatnot. She’s a great lover of most of the usual dessert fruits out there, too – peaches, apples, berries, cherries, bananas, pears, cranberries… And while we didn’t do much with rhubarb while I was growing up, I still do think she would love this one. So it’s quite appropriate for her birthday.


I wish I could have shared it with you, Mom; but somehow I don’t think homemade crisps were meant to travel 2,000 miles intact. Nonetheless, I hope you have a fabulous birthday, and that you get a sweet treat of some kind. You deserve it! Happy birthday Mom!!!


Source: The Boozy Baker by Lucy Baker

2 to 2 ½ lbs. rhubarb, cut into 1-inch chunks (about 6 cups)
Zest of 1 large lemon
1 cup granulated sugar
1 cup plus 2 tbs blush or wine zinfandel wine
1 (2-inch) cinnamon stick
Half a vanilla bean, split lengthwise
2 tbs cornstarch
2/3 cup old-fashioned rolled oats
½ cup flour
½ cup packed brown sugar
½ tsp ground cinnamon
¼ tsp salt
6 tbs unsalted butter, softened

Preheat oven to 375 F.
Make the filling: combine the rhubarb and lemon zest in a 9×9-inch square baker and set aside.
Combine the sugar, 1 cup of wine, cinnamon stick, and vanilla bean in a medium saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until the sugar dissolves. Meanwhile, combine the remaining 2 tbs of wine with the cornstarch in a small bowl and whisk until well blended.
When the sugar has dissolved, add the cornstarch mixture to the saucepan and simmer until the filling thickens and turns clear, 1 to 3 minutes. It should be the consistency of runny pudding. Shut off the heat and let cool while you prepare the topping.
To make the topping: combine the rolled oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Add the butter, and use a fork or your fingers to work it into the oat mixture until evenly distributed and the mixture is crumbly and a bit clumpy.
Remove the cinnamon stick and vanilla bean from the wine mixture, and then pour the mixture over the rhubarb. Shake the pan around slightly to make sure the rhubarb is evenly coated. Sprinkle the topping evenly over the filling and bake for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Let cool for just a few minutes, then serve with vanilla ice cream.