Single-Crust Damson Plum & Apple Pie

I “had” to make this wonderful weeknight pie with the Damson plums I received in my CSA share.🙂 Apparently, they are too tart to be eaten raw and must be cooked. Lucky for me, I received over two pounds of them and was able to enjoy them in two different desserts!

The combination of tart fruit with a sweet cookie-like crust in this pie was absolutely delicious. Blending plums with apples was a wonderful bridge from summer to fall as well.

This recipe was adapted from The Guardian, contributed by Nigel Slater, via Smitten Kitchen. The original recipe used prune plums. It was almost a cobbler with its crumbly lid and oozing filling. Amazing.

I’m sharing my pie at Angie’s Fiesta Friday #138 this week, co-hosted by my friends Mollie @The Frugal Hausfrau and Johanne @French Gardener Dishes. Enjoy!

For the Pastry Lid:

  • 7 tablespoons (100 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 teaspoon finely grated orange zest (I used the zest from about 1/2 a naval orange.)
  • 1 large egg, lightly beaten
  • 1 cup plus 6 1/2 tablespoons (175 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse or flaky salt
  • milk or heavy cream, for brushing crust
  • turbinado or granulated sugar, for sprinkling crust
  • softly whipped, lightly sweetened cream, or vanilla ice cream, for serving, optional (unnecessary!)

For the Filling:

  • 1 pound ripe Damson plums or Italian prune plums, pitted and quartered
  • 1 pound apples, peeled, cored and cut into smaller chunks (I used Pink Lady apples.)
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • squeeze or two of fresh orange juice
  1. Make the pastry lid: In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
  2. Mix in the lightly beaten egg and scrape down sides.
  3. Slowly add the flour, baking powder and salt and beat until combined.
  4. Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
  5. Assemble the pie: Preheat oven to 350°F (180°C or gas mark 4).
  6. Butter a pie dish. (I used cooking oil spray.)
  7. Add the fruit and sprinkle it with the sugar, cinnamon and orange juice. Gently toss the ingredients together once or twice. 
  8. Roll out the firmed-up lid dough between sheets of plastic wrap or on a very well floured counter.
  9. Gently lift it onto the pie and fold the edges underneath to fit the dish. Crimp the edges, as desired. (Note: The crust may tear- all the better to let juice erupt through.)
  10. Cut 4 vents in the top to allow steam to release and additional juice to bubble through.
  11. Brush the crust with milk or cream, sprinkle with sugar. 
  12. Bake for 35 to 40 minutes, until lightly golden on top, covering the edges after the first 15 minutes of baking to prevent over-browning.
  13. Scoop onto dishes and serve plain or with whipped cream or ice cream, as desired. (I thought it was perfect on its own!)

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Blueberry & Corn Crisp

I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!

This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course.🙂

Yield: Serves 8

For the Filling:

  • 5 cups fresh (or frozen, thawed) blueberries
  • â…“ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon coarse  salt

For the Topping and Assembly:

  • â…” cup all-purpose flour
  • â…” cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
  • â…“ cup granulated sugar
  • 1 teaspoon coarse salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 1 cup fresh corn kernels (from about 1 large ear)

To Make the Filling:

  1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.

To Make the Topping and Assembly:

  1. Preheat oven to 375°, preferably on convection.
  2. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
  3. Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
  4. Add corn and toss to evenly distribute.
  5. Press topping between your fingers and break into large pieces over filling.
  6. Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
  7. Transfer to a wire rack and let cool 30 minutes before serving.

Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

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Speculoos-Toffee Cookies

These were a perfect choice for a Father’s Day dessert for my husband. Two of his absolute favorite flavors combined in a crispy on the outside- chewy on the inside cookie. Their flavor was reminiscent of Pepperidge Farm “Bordeaux” cookies- a childhood favorite of my husband’s and mine. Delicious!

This recipe was adapted from Food.com, via Jess @ Cooking is my Sport. I made them slightly smaller and used Trader Joe’s chunky Speculoos cookie butter. They would also be insanely delicious as a cookie-wich!

Yield: 4 dozen 3 1/2-inch cookies

  • 1 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup creamy or chunky Speculoos cookie butter (I used Trader Joe’s)
  • 2 large eggs
  • 1 T vanilla extract
  • 1/2 tsp coarse salt
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 2 1/2 teaspoons cornstarch
  • 3/4 cup Heath toffee bits
  1. Cream together both sugars, the butter and the Speculoos cookie butter until light and fluffy.
  2. Add the eggs, vanilla extract, and salt and stir to combine.
  3. In separate bowl, mix the flour, baking soda, and corn starch together with whisk until well combined. Slowly add it to the wet mixture, mixing until well incorporated.
  4. Using the lowest speed of mixer, or by hand, stir in the Heath toffee bits.
  5. Refrigerate cookie dough at least one hour, preferably overnight.
  6. Preheat oven to 350 degrees, preferably on convection. Line two rimmed baking sheet pans with parchment paper.
  7. Using a large cookie scoop, spoon out portions of dough. Place onto sheet pans about 2-inches apart.
  8. Bake cookies for 11 minutes, rotating the baking pans halfway through, or until the edges are lightly browned.
  9. Allow cookies to sit on the baking pans for about 3-5 minutes, before moving to cooling rack to cool completely.

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Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right?😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option.🙂

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

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Warm Strawberry Crumb Cake

IMG_4627Our special springtime family tradition is to go strawberry picking. We love it.🙂 This year, our favorite berry picking farm limited the quantity each person could pick because a cold snap in the early spring damaged a lot of their plants. I had to go pick on two separate occasions!

There is always a lot of pressure to put our pickings to good use. Along with my mandatory strawberry jam and pancakes, I also made strawberry muffins and this amazing dessert – my new addition this year. This recipe was adapted from Food and Wine, contributed by Gerard Craft. I made half of the recipe and modified the baking time accordingly. We ate it warm with vanilla ice cream. It could also be a very special breakfast. Fabulous!!

I’m joining Angie’s party with this one over at Fiesta Friday #125 co-hosted by my friends Quinn @ Dad What’s 4 Dinner and Elaine @ Foodbod. Check out their wonderful blogs & the fiesta!

Yield: Serves 6

For the Filling:

  • 1 1/2 pounds strawberries, hulled and halved (4 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/4 tablespoons cornstarch dissolved in 1 1/4 tablespoons of water
  • 1/2 vanilla bean, split and seeds scraped

For the Crumb Topping:

  • 1/4 cup lightly packed light brown sugar
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • pinch of coarse salt
  • 2 tablespoons unsalted butter, cubed and chilled

For the Cake:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 tablespoon baking powder
  • scant 1/2 teaspoon salt
  • 1/2 stick, 4 tablespoons, unsalted butter, softened
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 1/2 large eggs (It’s a little tricky!)
  • 3/4 teaspoons pure vanilla extract
  • 1/4 cup plus 2 tablespoons buttermilk

For Serving:

  • vanilla ice cream, optional
  1. Preheat the oven to 350°, preferably on convection.
  2. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
  3. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
  4. In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps. (I set this mixture aside in the refrigerator.)
  5. In a medium bowl, whisk the flour with the baking powder and salt.
  6. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
  7. Add the eggs, one at a time, beating well between additions.
  8. Beat in the vanilla extract and scrape down the bowl.
  9. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
  10. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
  11. Bake in the center of the oven for 45 to 50 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
  12. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

Make Ahead: The crumb cake can be refrigerated overnight. Serve warm or at room temperature.
Note: The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.

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If you like this you may also like:

Chocolate-Avocado Pudding

This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.

This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.

Yield: Serves 8

  • 2 large avocados, pits removed
  • 1 vanilla bean, split lengthwise
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ¼ cup agave nectar
  • ¼ cup (or more) fresh orange juice
  • ½ teaspoon kosher salt
  • 1½ cups heavy cream, optional
  • ¼ cup cocoa nibs and/or chopped hazelnuts, optional
  1. Scoop avocado flesh into a blender. (I used a Vitamix.)
  2. Scrape in vanilla bean seeds; reserve pod for another use.
  3. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
  4. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
  5. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
  6. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

Note: Pudding can be made 3 days ahead. Cover and chill.

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Pear Clafoutis

My mom and brother were in France last week, so I made a clafoutis. It makes perfect sense… I was pretending that we were there too!😉 Clafoutis was always one of my mom’s favorite desserts to make for dinner parties. It is simple, elegant, and delicious. Absolutely wonderful with pears too!

This recipe was adapted from Barefoot in Paris by Ina Garten, via Loretta @ Safari of the Mind and Food Network.com. I used Cuarenta y Tres (a Spanish citrus and vanilla liqueur) instead of Poire William. I substituted large for extra-large eggs, omitted the creme fraiche garnish, and used the zest of one lemon. I also modified the baking time to fit my deeper pan. Next time I would bake it in a wider, more shallow pan so that the pears were visible in the finished product. Lovely!

Yield: Serves 8

Total Time: about 1 hour

  • 1 T unsalted butter, at room temperature
  • 1/3 cup plus 1 tablespoon granulated sugar, separated
  • 3 large eggs, at room temperature
  • 6 T all-purpose flour
  • 1 1/2 cups heavy cream
  • 2 tsp pure vanilla extract
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • 1/4 teaspoon coarse salt
  • 2 T pear brandy (such as Poire William) or citrus-vanilla liqueur (such as Cuarenta y Tres)
  • 2 to 3 firm but ripe Bartlett pears
  • Confectioners’ sugar, for garnish
  • creme fraiche, for garnish, optional
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Butter a 10 x 3-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. (I used a 9 x 3-inch pan.)
  3. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and liqueur. Set aside for 10 minutes.
  5. Meanwhile, peel, quarter, core, and slice the pears.
  6. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
  7. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, about 35 to 45 minutes.
  8. Serve warm or at room temperature, sprinkled with confectioners’ sugar, and creme fraiche, if desired.

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