Plum or Berry Crumble

blackberry crumble recipe easy desserts fruit

This delectable dessert can be made with plums, or with berries. We’ve found it to be the most delicious with blackberries! For our vegan friends, substitute the butter with vegan butter spread and use an egg replacer, such as flax egg or Ener-G Egg Replacer.

Ingredients:

  • 2 Cups all-purpose flour
  • 3/4 Cups walnuts, finely chopped
  • 3/4 Cup brown sugar
  • 1 1/2 Sticks butter, very cold
  • 1 Egg yolk2 lb. Plums, pitted and quartered lengthwise, (or equivalent of another fruit or berry)

Instructions:

  • Preheat the oven to 400 degrees. Dice the butter. Make sure it’s very cold and straight out of the fridge.
  • Combine the flour, walnuts, and sugar in a food processor or mixer. Add the butter and the egg yolk. Pulse in food processor, or mix with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
  • Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
  • sprinkle the rest of the crumb mixture evenly over the fruit. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling.
  • Remove from the oven and cool for 10 minutes.
  • Remove from the pan and transfer the tart to a flat plate. Serve warm.

Note: Adjust amount of sugar according to tartness of the fruit that is being used. This dessert can also be cooked in a brownie pan instead of a tart pan.

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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds recipe fall snack recipes

 

Ingredients:

  • 1 1/2 Cup pumpkin seeds
  • 2 tsp butter, melted (can use vegan butter spread)
  • Tap water for rinsing and boiling seeds
  • Several dashes sea salt, to taste

Instructions:

  • Separate seeds from pumpkin flesh as best as you can.
  • Rinse seeds in cool water and place in a medium pot. Cover with water, add a dash of salt, and bring to boil.
  • Boil for about 15 minutes, drain, and spread out on a baking sheet. Leave seeds to dry overnight.
  • For every 1 1/2 cup of seeds, toss with 2 tsp melted butter (or vegan spread) and salt to taste.
  • Spread seeds in a single layer on baking sheet and bake at 300° for 15 minutes, or until golden brown, stirring occasionally. Allow to cool before eating.

Snowballs (A.K.A. Mexican Wedding Cookies)

Ingredients:

  • 1 stick unsalted sweet cream butter, soft to slightly melted
  • 1 TBSP vanilla (the brown kind, Adam’s Best-Adam’s Extract seems to work well) 🙂
  • 2 ⅛ TBSP granulated sugar
  • ½ TBSP powdered confectioner’s sugar
  • 1/16 tsp salt (a pinch)
  • 1 ½ tsp nonfat half & half
  • 1 cups unbleached flour
  • ¾ cup – 1 cup (prior to chopping) shelled pecans or pecan halves
  • POST BAKING: Place 2 cups (or eyeball amount needed) powdered confectioner’s sugar in a small bowl

Ingredient info: Finely chop pecans in a food processor, just be sure not to over-chop; small pecan bits & pieces is the goal.  Continue reading

Cumin Scented Quinoa with Black Rice

Ingredients:

  • ¼ teaspoon Better Than Bouillon Vegetarian non-chicken base
  • ½ cup short-grain black rice
  • 1 cup red quinoa, rinsed well
  • 1 bay leaf
  • ¼ teaspoon kosher salt plus more
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons 1″ pieces chives
  • Freshly ground black pepper
  • 1 avocado, peeled, pitted
  • 1 lemon, cut into wedges

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Mexican Corn Salad

Ingredients:

  • 2 tablespoons canola oil
  • 6 -8 ears of fresh corn (or 4 cups frozen, thawed)
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • 1½ teaspoons Mexican chili powder
  • Juice of 1-2 limes (about 2 tablespoons of juice or more to taste)
  • 3 tablespoons crumbled cotija cheese, plus more for garnishing
  • Kosher salt and pepper to taste

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Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Ingredients:

  • 1/2 medium yellow onion, chopped
  • 3 medium carrots, peeled and chopped
  • 1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
  • 1 large apple, peeled and chopped (I used Granny Smith)
  • 2 (14 oz) cans low sodium vegetable broth
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons maple syrup
  • Salt and freshly ground black pepper, to taste

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Harvest Granola

Ingredients:

  • 8½ cups Rolled oats ~2 lbs
  • ¾ cup Sesame seeds
  • ½ cup Sunflower seeds
  • 2 cups Almonds (sliced)
  • 1 cup Coconut (shredded, unsweetened)
  • 1½ tbsp. Cinnamon (ground)
  • ¾ cup Canola oil
  • 1 cup Maple syrup – adjust to liking
  • 1½ tbsp. Vanilla extract
  • 1½ tsp. Almond extract
  • 1 cup Pecans (pieces)
  • 1½ tsp nutmeg (optional)
  • 1½ tsp ginger (optional)
  • 1 tsp allspice (optional)
  • ¾ tsp ground clove (optional)

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