Blackberry Peach Crumble

I love desserts that use fruit.  Pies, tarts, cobblers all the good things.  I found this recipe on a blog I frequent often, Good Things Catered.  I have used many of her recipes and ideas and have yet to be dissapointed. (Again I did not take my own picture, my charger has gone MIA and for the life of me I can’t find it.)  I love the crumble on the top of it it was like a cross between a crisp and a cobbler.

Enjoy!

Thanks for the recipe Katie!!!!

P.S. This recipe makes ALOT!!!


(recipe and picture from Good Things Catered)

Blackberry Peach CrumbleIngredients:
1 quart blackberries
6 large peaches, peeled and sliced
3/4 c. sugar, divided
1 tsp cornstarch
zest of 1/2 lemon
1 c. flour
1/2 oats
1 tsp baking powder
1/2 tsp cinnamon
1 stick butter, chilled
1 tsp vanilla
juice of 1/2 lemon
2 tsp yogurt

 

Directions:
-Preheat oven to 425 degrees and prepare a shallow baking dish.
-In large bowl, combine blackberries, peaches, 1/4 sugar, cornstarch, and lemon zest.
-Toss gently and spread into baking dish.
-In medium bowl, combine remaining ingredients and using fork or pastry cutter, cut butter into flour mixture until about the size of small peas.
-Sprinkle mixture over top of fruit and gently spread out.
-Place in oven to bake until top is beginning to brown and fruit mixture is bubbling, about 25 minutes.
-Remove from oven and let cool slightly before serving.

Note: If serving company, this can easily be made ahead and reheated in the oven for serving.

Grilled Summer Fruit

I love desserts but I hate chocolate.  So this one was great!!  I served it with vanilla bean ice cream- AMAZING!!


(Picture & recipe from The Food Network)

Nonstick spray
3 firm but ripe nectarines, halved, pitted
3 firm but ripe purple/black plums, halved, pitted
3 firm but ripe red plums, halved, pitted
6 metal skewers or thick wooden skewers soaked in water 30 minutes
3 tablespoons sugar
*Other fruit substitutions can be apricots and peaches

 

Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.

Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.

Mediterranean Salad

This salad was very light and refreshing.  I used Orzo instead ( I couldn’t find plain Israeli Couscous)  It’s a great alternative to the standard salads you see at BBQs.


(Picture & recipe from The Food Network)

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

 

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve