recipes:
Entertaining
Plum Buckle with Pecan Topping
Blackberry-Peach Cobbler
Apricot and Sweet Cherry Pandowdy
Nectarine and Blueberry Slump
Cobbler, Slump, Pandowdy, Buckle
Cook up your summer fruits and give them funny names
Summer fruit is in full swing: Nectarines, berries, apricots, and cherries are piling up at supermarkets and farmers’ markets. And though eating them out of hand holds a certain drippy, juicy allure, they’re even better baked into desserts and served with some lacto
- Apricot and Sweet Cherry Pandowdy
- Blackberry-Peach Cobbler
- Nectarine and Blueberry Slump
- Plum Buckle with Pecan Topping
We always like a good pie, but pies can be time consuming. And pie is such a boring word. We turned our attention to some of the other fruit desserts out there, from the underappreciated slump and pandowdy to American staples the cobbler and the buckle. Follow these recipes to the letter or use them as opportunities to riff with whatever fruit your market (or garden) is carrying, but enjoy them before summer ends.
I have a recipe for blueberry grunt. Yup, slump, buckle and grunt are all summer baked fruit desserts.
These all look deeee-lish! Gotta get to the farmers' market this weekend.
Love cobblers... I have the simplest recipe for one called Favourite Pudding that you can make with the most basic ingredients. The sauce is brown sugar and butter-based, and the dough is a basic sweet biscuit dough. Add raisins, cranberries, or whatever you want to the dough and youvel got a great cobbler in 20 minutes. It was my favourite 10 pm snack as a kid.
A great book for desserts, and cobblers et al, is called "Classic Home Desserts" by Richard Sax. 700 pages of traditional American desserts with fascinating commentary on origins ("Peasant Girl with Veil" Danish apple and cookie crumble dessert, and so on) and 40 pages alone of cobblers , crisps, pandowdies, buckles, grunts, Bettys and plate cakes! Super book but I think out of print (1994). Worth picking up if seen in a used bookstore.
I have now solved the mystery of apple pandowdy. But what on earth is shoo-fly pie?
Yum! I also recommend this site- http://www.thepioneerwomancooks.com/
She has two blackberry cobblers that rock and look for the peach crisp. They make me feel fat just reading about it.
Shoofly pie is from the Amish, there are plenty of recipes, with slight variations, but all that I have ever tried, are super sweet. Check this site for info:http://www.amishnews.com/amisharticles/shooflypie.htm
fayefood.com
Hey, don't forget about Brown Betty!
In that one, the fruit is layered with breadcrumbs, butter and sugar. (a bit of citrus rind is good, too.) What could be easier than that? And it uses stale bread. How can you afford to not make this stuff?
There's one more...as reported in the September/October issue of Hallmark magazine; Surry County, North Carolina's SONKER!
The Sonker Festival is celebrated annually the 1st Saturday of October. For more info contact: Walter White
Surry County Historical Society 336-356-4145
I have bought the most amazing white peaches in the past few weeks and am on my third peach cobbler. I let the peaches get really really ripe (do not refrigerate!) and take off the skins, then simply toss them with cornstarch, cinnamon and a little vanilla.
Cobbler topping goes over it and I bake it for 30 minutes or so. All it needs is a dab of whipped cream or a little vanilla gelato, It's heaven on earth, and what we dream about when it's the middle of winter.
Next up will be plum cobbler with those wonderful Italian prune plums that have just shown up.
GRANNY'S Sonker (A cup, a cup, a cup)
So easy and wonderful!
2 sticks of melted butter in pyrex
Add 1 can of pie filling ON TOP
Add 1 cup of flour, sugar and milk That has been mixed well in a seperate bowl on top of this mixture.
Baked at 375 for 40 min.
(I like to mash the topping down into the filling around 30 min. so all is juicy and flavorful)
YUMMY!!!!! Enjoy.
Shoefly pie is almost exactly like the quebec/French Canadian dessert "tarte au sucre".
A brown sugar pie. You usually use brown sugar and some people use molasses as well I think.
Sometimes people put some pie crust on top.
This pie is also sometimes made with maple syrup as well-but that is so expensive and rich people use brown sugar instead.
There is a very famous Quebec restaurant chain that is famous for its sugar pies.
http://www.st-hubert.com/pasth.com/en...
there is a pic of the sugar pie or "shoofly pie"