Crumbles have everything. They are sweet/tart, yielding, crunchy and caramelized. Another beauty of crumbles is that they have so few ingredients, sometimes as few as four – fruit, flour, butter and sugar – which, with the addition of heat, transform themselves into puddings of sublime comfort.
The most likely origin story for crumble is that it originated in the United Kingdom in the 18th century. At that time, crumble was known as ‘cottage pudding’ and was a more accessible and simpler alternative to pastry-based pies, which required more ingredients and time to prepare. Crumble gained popularity in Britain, Ireland, and across the Commonwealth of Nations, becoming a ‘national institution’.
While the exact origin of ‘banana’ crumble is less clear, the dessert is a variation of the traditional crumble, featuring bananas as the main fruit component. Have you ever wondered why you see crumble recipes for berries, pears, apple – just about any fruit but bananas? Generally, bananas don’t come to mind when we think about fruit desserts like crisps or crumbles. We naturally assume that they would not hold up to being baked. However, it all comes down to the ripeness of the bananas being used. You want the banana to be ripe as far as being a nice bright yellow without any green on it or any signs of starting to over ripen.
I think you will find banana crumble is extremely good all by itself but is made even better with a scoop of vanilla ice cream.
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Banana Crumble
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Instructions
Topping
Combine all the topping ingredients ( except pecans) in a medium size bowl & work them together with your fingers until they become crumbly. Add the toasted pecans to the bowl. Stir to mix. Refrigerate the topping while you make the filling.
Filling
In a saucepan, melt 2 tablespoons of butter over low heat. Add the brown sugar & stir until it dissolves, about 3 minutes. It will become a wet looking mass of sugar that slides around the pan. Stir in the cinnamon, cardamom & salt. Add the orange juice, be careful it will sizzle up & splatter a little bit. Cook about one minute until it thickens slightly.
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Add the banana chunks & toss gently until they are coated. Divide banana chunks with sauce evenly between 6 ramekins. Sprinkle the topping evenly over the bananas.
Bake until topping is golden brown, about 20 minutes. Let cool about 10 minutes before serving.
Top with vanilla ice cream or whipped cream if desired.
The thumbprint cookie’s roots trace back to Sweden, where it is traditionally called Hallongrotta, which translates to ‘raspberry cave’ in Swedish. Made since the 1800s and probably earlier, they are a versatile cookie that can be made with any kind of dough you can shape into balls and press down in the center.
Thumbprint cookies, also known by various names in different cultures, are a timeless favorite.
- In Germany, thumbprint cookies, are called Engelsaugen (angel’s eyes)
- In Romania, they are called ochi de pisica (cat’s eyes)
- In France, they are known as niçois suns.
- Polish thumbprint cookies, or teacakes, are typically filled with jam or fruit preserves.
- Swiss thumbprint cookies are named vogelnestli (bird’s nests). The jam-filled centers resemble little nests.
- Eastern European Jewish bakeries offer thumbprint cookies known as butter balls.
- In the United States and Canada, thumbprint cookies are simply called thumbprint cookies.
It’s one of my favorite times of the season when rhubarb becomes available so bring on the rhubarb recipes! These cookies combine the classic thumbprint cookie concept with the seasonal goodness of rhubarb. The cookie dough is flavored with cardamom, a spice commonly used in Swedish baking and desserts. The jam filling is a rhubarb compote, which adds a tangy and fruity flavor. What’s not to love!
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Rhubarb Cardamom Thumbprint Cookies
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Instructions
Rhubarb Compote
Place all compote ingredients in a saucepan & simmer covered 3-5 minutes. Remove cover & stir, continue stirring for another 5 minutes making sure to avoid scorching the pan. Set aside to cool.
Cookies
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a medium bowl, place softened butter, brown sugar, 1 tsp ground cardamom, salt & vanilla. Using a hand mixer, beat until light color & fluffy, scraping down the bowl as needed with a spatula, about 2 minutes.
Add egg & beat until combined. Fold in flour until just combined.
In a shallow bowl, place the sugar, cinnamon & remaining 1/2 tsp cardamom. Mix well to combine.
Scoop the dough out by level Tbsp & roll each into a ball. Roll each ball in the cardamom sugar & place on the baking sheets, spacing them evenly apart. Make an indentation about 1/2-inch deep with your thumb into each ball.
Bake 7 minutes. Rotate the baking sheet from front to back. Bake until the cookies take on a tiny bit of color (they don't really brown) & are dry to the touch, 5-7 minutes more. If indentations have lost their shape, remake them with the handle end of a wooden spoon. Let cookies cool completely on the baking sheet.
Fill each cookie indentation with the cooled rhubarb compote. Let sit until the filling sets slightly, about 20 minutes, before serving.
I love chutneys so I’m always looking for a new way in which to use them. Originating in India, chutney is made from fruits and/or vegetables and preserved with vinegar, sugar, and spices. It is a wonderful way to balance or highlight flavors in a recipe.
You may be a bit apprehensive of rhubarb and mango together, but it transforms nicely into a mildly spicy condiment. Combining the tart rhubarb with the sweet fresh mango and a variety of spices produces a fabulous flavor combination that wavers between the sweet and savory.
More than any other fruit or vegetable, rhubarb to me is a sign of the changing season. It is the signal that summer is arriving in those ruby red or speckled green & pink stalks. I snap up what I can in the garden and when I see it at the supermarket. I take all I can and more, slicing and freezing the excess for rhubarb cravings that come in winter.
Because of our love for rhubarb, I’m always looking for new ways to use it. I had never thought of pairing rhubarb with mango much less putting it in a chutney and using it in a savory muffin. So here you go – check this out!
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Rhubarb & Mango Savory Muffins
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Instructions
Chutney
Combine all chutney ingredients in a small pot, bring to a simmer, then reduce heat & cook for about half an hour, until everything is soft & it resembles a chutney consistency. Cool on a plate until ready to use in batter.
Muffins
Heat oven to 350 F. Line 12 cup muffin pan with paper cups.
In a large bowl, combine all the dry ingredients EXCLUDING cheese & mix well, add the grated cheese & mix again.
In a smaller bowl, combine oil, milk, egg & chutney, mix until combined.
Pour wet ingredients into the dry & mix until just combined, do not overmix.
Divide batter evenly between the 12 muffin cases & top with the 30 gm grated cheese & 1/2 tsp poppy seeds.
Bake for 20 minutes or until a skewer comes out clean when tested. Remove from oven to a wire rack. Top with a dollop of chutney.
Muffins can be served warm or cold. If not eating them straight from the oven its best to warm them for 30 seconds in the microwave before serving to enjoy the best flavor.
Recipe Notes
You will have extra chutney, but it can be used served with chicken, pork or beef.
Strawberries … one of spring’s (or really any time’s) best flavors. Add some scones with their heavenly, lightly sweet, moist and perfectly fluffy texture. Together, it’s really a match made in heaven.
The wonderful thing about scones is that you can create so many different flavors – whether they are savory or sweet! Today my choice was to pair strawberries with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.
One of the great things about red bean paste is how it can be paired with almost anything! Well…… maybe not everything, but with dessert ingredients, I have found that it is very versatile. Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.
Soft, strawberry scones paired with a creamy, sweetened red bean paste make them hard to resist. These seasonal bites make a great addition to a brunch menu!
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Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
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Instructions
Scones
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder & salt.
Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs.
Make a well in center of ingredients, add milk all at once, mix quickly with a fork to just combine ingredients.
On a floured surface , roll dough out thinly to about 1/4-inch thickness. Cut into rounds with a 4-inch cutter.
Place a Tbsp of red bean paste ( I used the whole 500 gm pkg for the 36 scones) on one side of each round. Fold the round in half with red bean paste inside. In a small dish, combine sugar & cinnamon. Melt butter & brush tops of each half moon lightly with butter. Generously sprinkle each scone with cinnamon mixture.
Place on prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from oven & cool on a wire rack.
Topping
Clean & hull strawberries. Dice berries in small size. Combine with either purchased or homemade strawberry gel. Top each scone with a spoonful of glazed strawberries. Serve.
Recipe Notes
Strawberry Glaze
1 cup fresh strawberries, cleaned
1 cup sugar
3 Tbsp cornstarch
3/4 cup water
• Using a food processor, puree the fresh strawberries & set aside.
• Combine the sugar & cornstarch in a saucepan.
• Then, stir in the pureed strawberries & water.
• Next, bring the mixture to a boil, stirring constantly.
• Cook while stirring the glaze for 3-5 minutes, until thick.
• Remove the pan from heat push through a sieve. Cool.
Blackberries, with their juicy and sweet-tart flavor, have a fascinating history that spans thousands of years. The history of blackberries is a tapestry woven with ancient uses, cultural symbolism, and artistic inspiration. These delectable berries have captivated people across different cultures and have been cherished for their taste and medicinal properties. From their medicinal properties in traditional medicine to their role in folklore and literature, blackberries have left an indelible mark on human history.
Blackberries have held symbolic meaning in various cultures throughout history. In some European folklore, blackberries were associated with protection against evil spirits and were often used in rituals and ceremonies. They were also believed to bring good fortune and prosperity to those who consumed them.
In Celtic mythology, blackberries were associated with the changing seasons. It was believed that the blackberries gained their rich color when the fairies and spirits of the ‘otherworld’ would bless them during the summer months. Eating blackberries after a certain date, often referred to as ‘Old Michaelmas Day, also called Devil Spits Day’, was considered bad luck, as it was believed that the devil had claimed them according to old British folklore.
Their journey across continents and their ability to adapt to different environments speak to their resilience and popularity.
Brion & I became aware of these wonderful berries several years ago. Now, every chance I get I try to incorporate them into something I’m making whether its sweet or savory. Today they are front and center in these cookies adding loads of flavor.
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Blackberry Cookies
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Instructions
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a mixing bowl, whisk together the old-fashioned rolled oats, flour, baking soda, cinnamon & salt. Set dry mixture aside.
In a separate mixing bowl, cream together the softened butter, sugars until the mixture is light & fluffy.
Add egg & vanilla to the wet mixture & beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
Scoop cookie dough onto the prepared baking sheets, leaving enough space between each cookie.
Make an indentation in the center of each cookie with your thumb or the back of a spoon. Fill each indentation with 3-4 blackberries. If they are large cut them in half.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
I’ve always felt that grapes are an under-utilized baking ingredient. When it comes to grapes, we think automatically of wine. But not every bunch is destined for the next great vintage. Grapes act like any other berry (which is what they are) in baking applications, unleashing their depth of flavor as well as lending their color and beauty.
There are endless possibilities for the use of grapes beyond wine in both sweet and savory. I probably have more recipe ideas for them than I’ll ever get around to making but …
Today, I just wanted to make a simple crisp for our dessert. The beauty of crisps is that you can make them all year long, using any fruit that is in season. We are lucky enough to have nice tasting grapes available at our grocery stores all season long. Crisps are perfect because they are super easy to assemble, and they are hard to ruin.
For the record, there’s not a huge difference between crisps and crumbles. Some say that a crisp has oats while a crumble does not. Another theory suggests that crumbles are the English version of crisps. For me, the two terms have always been interchangeable so no need to overcomplicate things, just enjoy!
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Individual Grape Crisps
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Instructions
Preheat oven to 350 F. Spray 4 ramekins with cooking spray & set aside.
Grapes
In a bowl, toss the grapes with sugar, ginger & cinnamon. Divide evenly between the 4 ramekins.
Topping
In another bowl, combine the melted butter, flour, oats, brown sugar, pecans & salt. Mix until a crumbly mixture forms.
Sprinkle the crumble mixture on top of each ramekin.
Bake for 25-30 minutes or until the tops begin to brown.
Serve with vanilla ice cream or whipped topping if desired.
I find the aroma of the hot cross buns baking so intoxicating. Brion & I have always loved these soft, spicy little buns. Each year, at Easter time, I really enjoy making some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). While I was giving this some thought, I read a comment where someone was complaining that they had too many hot cross buns leftover from Easter. Is there really such a thing as having too many hot cross buns … seriously!
While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.
Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with some dried blueberry lemon hot cross buns. Should be good!
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Dried Blueberry Lemon Hot Cross Buns
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Instructions
Buns
In a small dish, dissolve 1 Tbsp sugar in lukewarm water. Sprinkle yeast over the surface. Do not stir. Let stand for 15 minutes.
In a large bowl, mix together 1/2 cup sugar & lemon zest with fingers. Add flour, salt & cinnamon & mix well. Add prepared yeast along with melted butter, egg & egg white. Combine with a fork then add blueberries & citron.
On a lightly floured surface, knead dough for about 10 minutes. If dough is quite sticky add a LITTLE more flour.
Cover & allow to sit in a draft-free, warm place for 30-40 minutes.
Line pan with parchment paper or butter a 7x11-inch baking dish. Divide the dough into 12 equal parts & form into balls. Place them in the prepared pan & let rise for about an hour or until doubled in size.
Whisk together egg wash & lightly brush over buns before baking.
Before buns are finished rising, preheat oven to 350 F. Bake buns for about 30-35 minutes.
Remove from pan & let rest on a wire rack for about 15-20 minutes before piping on the glaze crosses.
Glaze
Mix together powdered sugar, milk & vanilla (if using) until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the slightly warm buns. A Ziploc bag with a corner snipped off works well for this small job.
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Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.
No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste.
While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often.
This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.
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Pork & Apple Tourtiere Galette w/ Cranberry Chutney
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Instructions
Pastry
In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
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In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
- You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.
