July 21, 2014 § 71 Comments
Am I ever glad it is crumble season! A simple crumble is the essence of summer. My favorite dessert involves baked fruit with either crust or a crumbly mixture of oats, nuts and butter. And here we have it. A homey apricot strawberry crumble, a little bit tart, slightly sweet, a crispy toasted topping and with a subtle hint of lavender.
We have a ravishing lavender bush happily growing at the side of our house. It sits next to the rosemary bush and I think they are in a friendly competition to grow larger and more beautiful than the other. This area is the bumblebee’s main thoroughfare between the garden in the front of the house and the back. This little spot is a wonderfully buzzing place in our yard. And oh so fragrant too.
I’m sure you’ve eaten lavender and enjoyed it—it’s one of the predominant ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a lovely floral flavor with hints of mint and rosemary (it’s kinfolk) and, used correctly, it makes the perfect essence for cakes and of course, vanilla ice cream.
A subtle amount of lavender adds a nice floral flavor.
I n g r e d i e n t s
- 1/2 stick cold unsalted butter, cut into small pieces, plus more for baking dish
- 1/2 cup packed light-brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon coarse salt
- 1/3 cup dry toasted chopped pecans
- 4 apricots, pitted and cut into sixths (about 2 cups)
- about 15 strawberries, hulled and halved
- 1 tablespoon lavender flowers
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon flour
Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes. Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Place a non-stick skillet over medium high heat and dry toast the chopped pecans, shaking pan occasionally. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes.
July 3, 2013 § 44 Comments
After rising early last week I sat down with a cup of coffee and started reading the latest posts on my favorite blogs. I found this marvelous breakfast recipe from thethankfulheart. Having all the ingredients on hand I stood up and made Rhonda’s finnish pancakes. Right then and there, I made it and it was out of this world. Rhonda used raspberries in her pancake and I only had strawberries. However, I am certain these finnish pancakes are wonderful whatever fruit is used. I imagine peaches a little later in the season.
You know this is good when you leave it on the stove with one piece missing only to come back an hour later and it was gone! Yes, the 15 year old of the house got ahold of it! He said he couldn’t stop eating it after pouring pure maple syrup on top.
Here is the recipe exactly how Rhonda posted it. However, I know you would enjoy a visit to her blog.
- 1 cup flour
- 2 tab. sugar
- 1/4 tsp. salt
- 2 cups milk
- 1/4 cup melted butter
- 2 eggs
- 1 tsp. vanilla
- 6 oz. box of raspberries [or in this case, strawberries](about a cup)
- 1/4 cup sugar
In a mixing bowl stir together the flour, sugar and salt. Then whisk in the milk, melted butter, eggs and vanilla. Pour is it all into a 10″ baking dish sprayed with cooking spray. Sprinkle the raspberries and sugar on top and pop it into a 400 even for 45 minutes until it’s puffy and nicely browned.