Recipe #21: Raspberry Peach Crumble

Sorry about the delay on uploading. I just haven't been baking as much lately. I really need to stock up on some supplies though, so it might be another couple weeks before I bake again. Although next ingredient choice: pumpkin! Let's keep it seasonal! So keep an eye out on that!

Anyways, Mike's mom came to visit us a couple weeks ago, so I came home, rushed about, and threw together this great, delicious crumble. Crumbles are a stand-by for me in any baking pinch. Cut up fruit, throw crumble on top, bake! Perfect! Also, it was the best way to use that end-of-summer fruit. Brilliant thing is that you can go to the store any time of year and pick up the same fruit in the frozen aisle!

Just a note for the crumble part: The proportions are completely optional. The original recipe didn't have any flour, but I like to use it. The original recipe also called for 1/2 cup of butter, but I thought that was far too much. Usually I don't put vanilla in, etc. etc. Play around with it until you find the right proportions for you.

Ingredients

Fruit Mixture

*1 pint fresh raspberries

*3 fresh peaches, pitted and chopped

*1 tablespoon fresh lemon juice

*1/4 cup white sugar

*pinch of cinnamon

Crumble Topping

*1 cup rolled oats

*1/4-1/3 cup all-purpose flour

*1/3 cup butter, cooled and chopped

*1/4 cup brown suagr

*1/4 cup white sugar

*1 teaspoon vanilla extract

*pinch of cinnamon (although I'm more partial to about a teaspoon)

Directions

1. Preheat oven to 350 F, and lightly grease your baking pan (6 little ramekins, a loaf pan, a square pan... whatever you've got!)

2. In a bowl, mix together raspberries, peaches, lemon juice, first 1/4 cup white sugar, and pinch of cinnamon

3. Mix together oats, flour, brown sugar, white sugar, cinnamon, vanilla and butter in another bowl with your hands, until it has a sort of meal-like texture.

4. Pour fruit mixture into baking pan, then sprinkle crumble topping over fruit evenly.

5. Bake in oven for 35 minutes if you like your crumble more moist, or 50 minutes if you like it to be a bit more cohesive. Serve in small bowls with a scoop of vanilla ice cream or frozen yogurt on top!

Recipe #20: Whole Wheat Oatmeal Raisin Cookies

So Sunday afternoon was really more like a rainy March afternoon than an August one. Suddenly I knew what would cheer me up. A steaming cup of my favourite tea (Earl Grey, with milk and sugar)... and oatmeal raisin cookies. It just had to be!

Found a classic recipe, subbed in whole wheat flour for all-purpose, and came out with these really delightful cookies. I only made a half batch though.

Ingredients

*3/4 cup butter, softened

*3/4 cup white sugar

*3/4 cup brown sugar

*2 eggs

*1 teaspoon vanilla

*1 1/4 cups whole wheat flour

*1 teaspoon baking soda

*3/4 teaspoon cinnamon

*2 3/4 cups rolled oats

*1 cup raisins

Directions

1. Preheat oven to 375 F.

2. In a large bowl, cream together butter and sugars until smooth. Beat in eggs and vanilla until fluffy.

3. Stir together flour, baking soda, and cinnamon. Gradually add this to the butter mixture. Stir in oats and raisins.

4. Drop cookie dough my teaspoonfuls onto greased cookie sheets. Bake for 8 minutes, or until golden brown. Cool slightly, remove cookies onto wire rack.

Recipe #19: Raspberry & Blackberry muffins

These lovely muffins have been my breakfast all week. I have really enjoyed them, although I would imagine them to be even better warmed up with some melted butter on them. Mmm...

I made these relatively healthy, with whole wheat flour, and only 3 tablespoons sugar. They get their sweetness from the berries inside. Unfortunately, I think the whole wheat flour dried them out a little, so I think I might do all purpose, or a half and half mix next time. And maybe another teaspoons of baking powder for a little more air.

Oh, but small victory! This was the first time I made muffins without paper liners, and it was a great success. I was quite pleased.

Ingredients

*1 large egg, beaten

*1 cup milk

*1/2 cup butter, melted

*2 1/2 cups of flour

*6 tablespoons sugar

*2 teaspoons of baking powder

*1 cup raspberries

*12 large blackberries

Directions

1. Mix flour, sugar, and baking powder in a large bowl. In a smaller bowl mix together the beaten egg, milk and melted butter. Gradually add this liquid mixture to the dry mix. Add raspberries to the mixture.

2. Spoon the mixture into greased muffin tins. Place one blackberry on top of each muffin.

3. Bake at 375 F for 20-25 minutes, or until a skewer comes out clean.