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
- Preheat the oven to 350 degrees, preferably on convection.
- 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:
- If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
- Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
- Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
- Combine the pears, maple syrup and lemon juice in a large bowl.
- Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
- Transfer to the prepared baking dish.
- Crumble the topping over the pears.
- Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
- Let cool for 10 minutes before serving. Serve with ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: almond meal, almonds, Bartlett, breakfast, brown sugar, comfort food, crisp, crumble, dessert, fruit, healthy, light, maple syrup, oats, pear, rolled oats, slivered almonds, whole wheat, whole wheat pastry flour
I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!
This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!
Yield: Serves 10 to 12
For the Streusel:
Make the Streusel:
- In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
- Press together to form a large mass.
- Transfer to
a bowl and break into clumps.
- Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
- Preheat an oven to 300° F, preferably on convection.
- In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
- In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
- Scrape the fruit and any juices into the skillet.
Make the Cake:
- In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
- In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
- Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
- Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
- Spread the batter in the skillet in an even layer.
- Scatter the streusel evenly on top.
- Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
- Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.
I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!
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Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Grilling, Recipes
Tags: berry, blueberries, buttermilk, cake, cast iron, crumble, dessert, Fiesta Friday, graham, graham crackers, grilled, lemon, peach, skillet, Stephanie Izard, white peaches, whole wheat
My dad LOVED pecan sandy cookies. That flavor shines in this dish- I have such a positive association. 🙂 I used half white peaches (my favorite) and half yellow peaches. This crumble is HUGE and feeds a crowd- but this recipe could easily be cut in half, if desired. It was GREAT eaten warm with vanilla ice cream on the side. This recipe is from smittenkitchen.com.
For the Pecan Sandy Topping:
- 1 cup raw pecans
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons Turbinado sugar
- 3/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 3/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
For the Filling:
- 3 1/2 to 4 pounds peaches (I used half white peaches and half yellow peaches)
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- A couple pinches of coarse salt
- Heat oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty but keep an eye on them towards the end so yours do not burn). Transfer the pan to a wire rack to cool. (In a pinch unsalted, pre-roasted pecans can be substituted.)
- In a food processor, coarsely chop 1/4 cup of cooled pecans, then set them aside in a small dish. Put remaining pecans (3/4 cup) in food processor along with about one-quarter of your flour and grind the nuts until they’re as powdery as possible. Add the remaining flour, powdered sugar, coarse sugar, salt, baking powder and pulse the machine two or three times, just to combine. Add melted butter and vanilla. Pulse this together until small and large clumps form. Stir in coarsely chopped pecans. Refrigerate until needed.
- Heat oven to 375 degrees F. Halve and pit your peaches, then cut them into chunks, smaller if they’re firm, large ones if the peaches are already soft. In the bottom of 3- to 4-quart (a 9×13, such as a deep lasagna pan, works here) ovenproof baking dish, toss the peach chunks with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt. (If making half a recipe, bake it in an 8×8, 9×9 or other 2-quart baking dish.)
- Remove topping from refrigerator and cover fruit thickly and evenly with topping. Bake until crumble topping is golden brown in places and fruit is bubbling and begins to creep up over the topping a little, about 40 (in a convection oven) to 50 minutes.
- Let cool slightly before serving, ideally with vanilla ice cream.