Savory Butternut Squash Crumble

This is another lovely seasonal side dish. I received a lot of butternut squash in my CSA share this season and kept looking for new ways to enjoy it. 🙂

This recipe was adapted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I modified the proportions. It would be a great side to serve as part of a Thanksgiving feast.

Yield: Serves 4 to 6 as a side dish

For the Squash Filling:

• 1 T unsalted or salted butter
• 1 T extra-virgin olive oil
• 2 to 2 1/2 pounds butternut squash, peeled, seeded, and diced into 3/4-inch (2 cm) cubes
• 1 tsp fresh thyme leaves
• Kosher salt or sea salt and freshly ground black pepper
• 1/4 cup peeled and thinly sliced shallots (I used 1 large shallot)
• 1/2 cup (125 ml) chicken stock or vegetable stock
• 1 T finely chopped fresh flat-leaf parsley

For the Topping:

• 1/4 cup plus 2 T (52.5g) fresh or dried bread crumbs
• 1/4 cup (35g) stone-ground cornmeal or polenta
• 1/4 cup (22.5g/.75oz) freshly grated Parmesan cheese
• 1/2 T minced fresh sage leaves
• 1/2 tsp granulated sugar
• 1/4 tsp sea salt or Kosher salt
• 2 T (1oz/27.5g) unsalted butter, chilled and cubed
• 1 large egg

1. Preheat the oven to 375˚F (190˚C), preferably on convection.
2. Generously butter a shallow 1 1/2 to 2 quart baking dish with softened butter. (I used a round ceramic baking dish.)

Make the Filling:

1. Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the squash and thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
3. Add the shallots and cook for another few minutes, until they’re softened.
4. Add the stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through.
5. Scrape the squash mixture into the prepared baking dish; stir in the parsley. Press the mixture into a relatively even layer.
6. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft when poked with a paring knife or fork.

Make the Topping:

1. While the squash is baking, combine the bread crumbs, cornmeal, Parmesan, sage, sugar, and salt in the bowl of a food processor. (Alternatively, the topping can be made by hand in a large bowl, using a pastry blender.)
2. Add the butter and pulse until the mixture is crumbly and the butter is completely incorporated.
3. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.

To Finish the Dish:

1. Remove the squash from the oven, remove the foil, and cover with the topping.
2. Decrease the oven temperature to 350˚F (180˚C) ad return the dish to the oven.
3. Bake for about 20 minutes, until the top is golden brown, and serve.

Note: If doubling the recipe, use 1 egg.

Lighter Pear Crumble

By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.

This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.

Yield: 8 servings

For the Topping:

• 1/4 cup canola oil or other neutral-tasting oil
• 1/2 cup plus 1 T almond meal or slivered almonds
• 1/2 cup old-fashioned rolled oats
• 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
• 1/4 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp coarse salt

For the Filling:

• 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
• 1/4 cup pure maple syrup
• freshly squeezed juice from 1/2 of a lemon
• 1 T cornstarch
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger

1. Preheat the oven to 350 degrees, preferably on convection.
2. Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.

To Make the Topping:

1. If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
2. Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
3. Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.

To Make the Filling & Finish the Dish:

1. Combine the pears, maple syrup and lemon juice in a large bowl.
2. Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
3. Transfer to the prepared baking dish.
4. Crumble the topping over the pears.
5. Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
6. Let cool for 10 minutes before serving. Serve with ice cream, if desired.

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
• ⅓ 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:

• ⅔ cup all-purpose flour
• ⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
• ⅓ 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.

One Year Ago:

• Old-Fashioned Strawberry-Rhubarb Crisp
• Gooseberry & Blueberry Galette

Two Years Ago:

• Blackberry-Raspberry Hand Pies

Three Years Ago:

• Peach & Pecan Sandy Crumble

Warm Strawberry Crumb Cake

Our 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 8×8-inch pan (9-by-13-inch if doubling the recipe) glass or ceramic baking dish set on a sturdy baking sheet.
4. In a medium bowl, mix all of the Crumb Topping ingredients with a pastry blender or your fingers until a coarse meal forms; press into small clumps. (I set this mixture aside in the refrigerator.)
5. To Make the Cake Batter: 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. (I baked it for 45 minutes for the proportions in the recipe and with the recipe doubled and baked in an enameled cast iron baking dish.)
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.

One Year Ago:

• Strawberry Slab Pie
• Strawberry Cornmeal Griddle Cakes

Two Years Ago:

• Strawberry-Graham Scones
• Alton Brown’s Berry Muffins

Three Years Ago:

• Strawberry Summer Cake
• Strawberry Shortcake Cookies
• Strawberry-Vanilla Bean Jam

If you like this you may also like:

• Old Fashioned Strawberry-Rhubarb Crisp

Old-Fashioned Strawberry-Rhubarb Crisp

I had to make this wonderful dessert when I received rhubarb in my CSA share… even if I did have to go buy strawberries. 😉 The two together always make a delicious and tangy filling.

The topping on this crisp is out of this world- very generous, delightfully clumpy, and perfectly sweet. My non-dessert-appreciating friend had a SECOND helping! Yay! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Rollie Wesen.

Yield: Serves 8

For the Filling:

• 1 1/2 to 2 pounds rhubarb stalks, sliced 1/2 inch thick
• 1 1/4 cups granulated sugar
• 1 pound strawberries, preferably organic, hulled and quartered
• 3 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 stick (4 ounces) unsalted butter, softened
• 1 1/2 cups light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/4 cups rolled oats
• 3 tablespoons canola oil
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon coarse salt

To Serve:

• vanilla ice cream, optional

1. Preheat the oven to 375° on convection.
2. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.
3. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass or ceramic baking dish.
5. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
6. Sprinkle the topping evenly over the filling and bake for 30 minutes.
7. Reduce the oven temperature to 325° and continue baking for about 20 minutes longer (or up to 30 minutes longer in a standard oven), until the fruit filling is bubbling and the topping is nicely browned.
8. Let the crisp rest for 10 to 20 minutes before serving. Serve with vanilla ice cream, if desired.

Note: The topping can be refrigerated overnight. Bring to room temperature before using.

One Year Ago:

• 5-Minute Dips

Two Years Ago:

• Peach & Pecan Sandy Crumble

Old-Fashioned Apple Crisp

My friend who doesn’t eat dessert (crazy!) invited us to dinner. I like to bring dessert to her house to make sure we don’t skip an important course. 🙂 Her husband loves apple crisp and she loves the Barefoot Contessa, so this was the perfect recipe.

I made one huge tart (for the dinner party) and two mini-tarts (for us to enjoy the next day). The topping was fabulous! This recipe was adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That are Really Fun by Ina Garten. I used 2 1/2 pounds of McIntosh apples and 2 1/2 pounds of Cortland apples. Such a perfect autumn dessert- the house smelled wonderful while it baked too. We ate it warm with vanilla bean ice cream on the side.

Yield: Serves 10

For the Filling:

• 5 pounds McIntosh or Macoun apples (I used 1/2 Cortland apples)
• Grated zest of 1 naval orange
• Grated zest of 1 lemon
• 2 T freshly squeezed orange juice
• 2 T freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• 1 tsp freshly ground nutmeg

For the Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 tsp kosher salt
• 1 cup oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

1. Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish. (I used cooking spray on a round 12 x 1 1/2-inch tart dish, and 2 mini pie dishes.)
2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish(es).   
3. Make the Topping: Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for one hour for the large pan and one half hour for the small pans. The top should be brown and the apples bubbly. Serve warm- with vanilla ice cream, if desired.