Homespun desserts such as crisps, cobblers, betties, slumps & pandowdy’s are all variations on the same theme. As much as we like to be definitive, these old fashioned desserts are ‘folk-food’ passed down orally from mother to child and like all folk culture slight variations arise from kitchen to kitchen.
My spice drawer gets a good workout in the fall. I want to add fall spices to as many things as possible. Warm fruit desserts are a perfect candidate for doing just that.
The filling for this cobbler is a combination of peaches, brown sugar, butter and some added spices. All of that is cooked briefly to give it a caramel-like flavor. The topping is a simple one but the combination of spices adds such amazing flavor and is the perfect complement to the peaches. I’ve added cardamom to both the filling and topping. If you follow the blog, you are probably aware of my obsession with cardamom. Definitely feel free to use your favorite combination and ratio of spices.
I think this Chai-Spiced Peach Cobbler is everything you could ever want in a fall dessert.
Chai-Spiced Peach Cobbler w/ Pepita Oat Crumble
In a large mixing bowl, combine flour, rolled oats, pistachios, ginger, cinnamon, cardamom & sugar.
Using a pastry blender, combine flour mixture with butter until it resembles a coarse meal. Store the mixture in the fridge until ready to use.
Place a large saucepan over medium heat & add in butter. Once the butter is melted, add in the (thawed) peaches, brown sugar, cinnamon, allspice, cardamom & black pepper. Bring the mixture to a simmer & cook for an additional 10 minutes.
Pour cooked peaches into a large casserole dish & evenly top with the pistachio-oat crumble.
Bake for 40 minutes, or until the top is golden-brown & the sauce bubbles around the edges.
Once finished baking, serve warm with ice cream or whipped cream if you wish.
Eostre is an obscure Germanic and Anglo-Saxon goddess of spring and dawn, and it is thought to be the namesake of the Christian holiday Easter. Because food has always had a close association with Easter, special dishes were cooked in her honor. Most important of these was a small spiced, sweet bun from which our ‘hot cross bun’ derives. These little spiced buns are a rather old English tradition, which are still traditionally eaten on Good Friday. They are marked on top with a cross which is of ancient origin connected with religious offerings of bread.
Hot Cross ‘Scones’ are an easy take on the seasonal classic bun. They are the best of both worlds; hot cross yeasted buns and a tender spicy scone. Scones work for me in the way that most of the time I have the ingredients on hand and they only take about twenty minutes or so to make.
As always, I enjoy the idea of variation in just about everything. I had three scone recipes in mind for today’s blog. One recipe is a hot cross scone made by changing out the regular flour for ‘Kamut’ flour. This flour is made from an ancient grain originally grown by the pharaohs of Egypt. It contains more protein, minerals and other nutrients than modern wheat.
The other two recipes are Spiced Orange & Fresh Apple Hot Cross Scones, both made with a sour cream batter. Hopefully they will become part of your Easter recipe collection.
Easter Hot Cross 'Scones' X 3
Preheat oven to 350 F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. Add butter; using a pastry blender, blend until mixture forms fine crumbs. Stir in spices, dried fruit & orange zest.
In a small bowl, combine sour cream, eggs, & vanilla; whisk until well blended. Add to flour mixture; stir until a soft dough forms.
Scoop onto lined baking sheet. Bake 15-20 minutes until golden. Remove from oven, combine water & honey glaze. Warm very slightly in microwave; brush over tops of scones. When scones have cooled, decorate with icing crosses.
- To make Kamut Scones use 1 3/4 cup kamut flour & 3/4 cup white flour instead of all white flour.
- To make Apple Scones add 1/4 of a large apple, peeled & cut in 1/4" dice. to basic recipe.