Fall Dessert: Mini Berry Cobbler Recipe

Image via: Experience Red Tree

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Total time: 1 hour

Yields: 12 servings

Ingredients

18 ounces mixed fresh berries (blueberries, blackberries, strawberries, and raspberries) (4 cups)

1/4 cup sugar

2 tablespoons melted butter

1 tablespoon cornstarch

1 1/2 cups all-purpose flour

1/3 cup sugar

3 tablespoons minced crystallized ginger

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup cold butter, cubed

1/2 cup buttermilk

Garnish: fresh mint sprigs

Procedure

Image via: HGTV

1. Preheat oven to 400 degrees. Toss together berries, sugar, butter, and cornstarch in a medium bowl.
2. Whisk together all-purpose flour and sugar, ginger, baking powder, and salt in a large bowl. Cut cold butter into flour mixture using a pastry blender or fork until crumbly. Add buttermilk, stirring just until all dry ingredients are moistened. Turn the dough out onto a lightly floured surface, and knead 3 to 4 times. Now pat into a 6*4 inch rectangle. Keep it around 1 inch thick. Cut into 6 squares then cut those squares diagonally into 12 triangles.
3. Arrange 12 (3 ½ inch) lightly greased miniature cast iron skillets on an aluminum foil lined baking sheet. Divide the berry mixture among skillets, place 1 dough triangle over the berry mixture in each skillet.
4. Bake at 400 degrees for 20-25 minutes or until fruit bubbles and the crust turns golden brown. Cool for 15 minutes before serving. Serve warm or at room temperature.

This mini berry cobbler is a classic fall dessert, done perfectly! Tweak yours to suit your tastes even more by switching out the fruits in the recipe for your favorites. But don’t forget to let us know how it was?

For more fall dessert recipes on Stagetecture, click here.

Spring Dessert: Rhubarb Strawberry Crunch

Image Via: Food Lovers

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Ingredients

For The Filling

1 pound strawberries, quartered and with the green tops off

2 pound rhubarb stalks, peeled and sliced into 1/2” thick pieces

1-1/4th cups sugar

2 tsp fresh lemon juice

3 tbsp cornstarch

1 tsp vanilla extract

For The Topping

4 ounces unsalted butter, softened

1-1/4 cup quick cooking rolled oats

1-1/2 cups brown sugar

1-1/2 cups all purpose flour

3 tbsp cooking oil

1 tsp cinnamon

2 to 3 pinches salt

Image Via: Bare Feet In The Kitchen

Directions

1. Pre-heat the oven to 375°.
2. In a glass bowl add rhubarb with 3/4 cup sugar. Mix and let it rest for 15 minutes.
3. In another bowl mix strawberries with the remaining 1/2 cup sugar and rest it for about 10 minutes.
4. Stir both the bowls now and then.
5. Now carefully shift the rhubarb bowl contents into the strawberry bowl and leave out the rhubarb juice.
6. Now add cornstarch, vanilla and lemon juice. Stir well.
7. Transfer the contents on to a 9”X 13” baking dish.
8. Now in a separate bowl mix all the topping ingredients. Mix with your fingers until large crumbs are formed.
9. Sprinkle the topping over the filling and bake for 30 minutes.
10. Reduce the temperature to 325° and bake for another 30 minutes.
11. The fruit filling should bubble and the topping should be nice and brown.
12. Let it rest for about 20 minutes.

This gorgeous spring dessert tastes the best when served with vanilla ice-cream. Some people also prefer to have a nice cold custard with the Rhubarb Strawberry Crunch. Have a nice thick layer of the crunchy topping to relish the taste of the tangy sweet fruit filling. Do share your thoughts on this recipe. Also let us know of any interesting twists you can think of!

Click here for more Spring Dessert Recipes on Stagetecture.

Holiday desserts need not be something that will ruin your diet or even being a vegan. You still can enjoy a lot of delectable desserts that will satisfy your cravings. This coming holiday season, serve healthy and delicious dessert like the Festive Cranberry Pear Crisp. It’s a dessert that will give your holiday menu a sumptuous and delightful taste to all your guests.

Vegan Holiday Dessert: Festive Cranberry Pear Crisp 

Image via: Katie at the Kitchen Door

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Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/4 cup chopped walnuts
3 pounds firm-ripe pears, peeled, cored, and cut into 1-inch chunks
1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded

Procedure

1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg, and salt. With a mixer fitted with a paddle attachment on low speed, or your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together. Stir in walnuts.
2. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar. Divide fruit among eight 8-ounce ramekins or pour into a 9-inch square or round baking dish; spread level. Top evenly with flour mixture.
3. Bake in a 375° regular or convection oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30 to 35 minutes for ramekins, 40 to 50 minutes for large crisp.

This Festive Cranberry Pear Crisp recipe should yield at least 8 delicious and healthy servings. So, next time that you want to throw a holiday party, make sure that you have this festive dessert that’s fit for all ages. It’s an easy and healthy recipe that you can be proud of.

For more dessert recipes on Stagetecture, click here.

Let’s make your summer warmer and sweeter with this Sweet Summer Peach Warm Pudding recipe. It’s a juicy peach pudding dessert that’s perfect for your summer outdoor party. You will certainly love the texture and taste of this delicious summer dessert. This is so easy to prepare and will probably find almost all the ingredient in your fridge.

Sweet Summer Peach Warm Pudding

Image via: Pixie Wishes Forehead Kisses

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
• 1 cup buttermilk
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2 ripe peaches, peeled and sliced (about 1 lb.)
• Vanilla ice cream

Procedure

1. Preheat oven to 350º. Sift together first 7 ingredients; sift again.
2. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk.
3. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended.
4. Layer sliced peaches in a greased 13- x 9-inch pan.
5. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
6. Bake at 350º for 50 minutes or until set. (Pudding will still be moist.) Serve warm or cold with ice cream.

The whole process should make at least 10 servings of the Sweet Summer Peach Warm Pudding dessert. It takes about an hour to cook but this recipe is worth the wait. This recipe is also perfect for weekend picnics, family gatherings and parties.

For more summer recipes on Stagetecture, click here.