Posts Tagged ‘streusel’

Here we are. Summer’s last hurrah.

I’m fully aware that we’re well into autumn these days. And to be honest, I’m one of those silly people who excitedly counts down the hours until the end of summer. Pumpkins! Scarves! Crunchy leaves! Oh, and highs in the low 70s, please. Thank you.

Summer ends every year, and I kiss it goodbye without a single regret.

Except one: No more fresh peaches. I won’t see plump, fresh, blushing peaches for another 10 months! It’s a mourning process I have to go through every year.

And so, with the last of the last of the summer peaches, I pay tribute to… well, to the last of the last of the summer peaches. May we have many good times in 2010.

I know, this is a terrible time to come out with a recipe like this, since the peach crop has practically disappeared, and pumpkin or apple recipes are all the rage now (which I love). But hey, if you have a hankering for peach crisp at a less-than-opportune time of year, don’t forget that frozen peaches can be a pretty decent substitute.

This recipe calls for Instant ClearJel, which is one the loves of my baking life. Instant thickening! No need to guess if you have too much or too little! No more runny pie filling! No weird aftertaste! Instant ClearJel to the rescue.

This fruit crisp pretty much knocked my socks off. Streusel topping in general tends to do that to me, but the peach and raspberry combination was out of this world. Add those together, plus a dollop of whipped cream, and you’ve got yourself one mighty tasty dessert.

Peach Raspberry Crisp

adapted from Bakers’ Banter

Ingredients for filling:

4 cups skinned and sliced peaches

1 cup raspberries, fresh or frozen

2-1/2 Tablespoons Instant ClearJel (or 1/3 c. flour)

1 cup sugar

1/4 teaspoon salt

2 Tablespoons lemon juice

1/2 teaspoon almond extract

Ingredients for topping:

3/4 cup brown sugar

3/4 cup all-purpose flour

1/2 cup rolled oats

1/2 cup chopped pecans or walnuts

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/2 cup butter, room temperature

Directions:

Preheat oven to 350 degrees. Grease a 9×9″ baking dish. Whisk the ClearJel (or flour) with the sugar and salt. Toss the dry mixture with the peaches, lemon juice, and almond extract, and spoon into the prepared pan. Sprinkle the berries evenly on top.

In a medium mixing bowl, combine the brown sugar, flour, oats, nuts, and spices. Mix in the soft butter just until incorporated. Don’t overmix. Sprinkle the topping evenly over the fruit mixture, shaking the pan gently to distribute it evenly.

Bake the crisp for 40-50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven. Cool on a wire rack for 20-30 minutes before serving.

My husband is a finisher. You know, a finisher?

Illustration 1:  He opens the fridge. He’s greeted by a half bowl of soup left over from the night before. Whether or not he actually wants the soup, he pulls it out and eats it for lunch.

Illustration 2: He’s helping me tidy up the kitchen at the end of the day. I’m feeling oh-so-proud of myself for attacking that huge pile of dishes, and I figure that the very last dish — a large, intimidating stockpot — can just wait until morning. “It’s not going anywhere, Honey.”  ”Yes, Love, but the dishes aren’t done.” So we finish it. See? Finishing.

Illustration 3: He opens the freezer door (again, food-related), and finds himself face-to-face with a half-bag of frozen raspberries. When did we use the first half? Goodness, I have no idea. And I’m embarrassed to even make a guess. Let’s finish them off, shall we?

And so we were rewarded with a batch of moist and sweet purple-crumbed muffins, bestrewn with zingy raspberries. The crumbly streusel topping only adds to the fun, although if I could reverse time, I’d go back and tell Sugar Duchess Of The Past to not be shy with the streusel. Go to town. It’s like holding hands — there’s no such thing as too much.

This recipe made about 16 standard-sized muffins. That’s a slightly awkward number for a muffin recipe, I know. Sorry. You might try doubling it.

Raspberry Streusel Muffins

adapted from The Taste of Home Baking Book

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups fresh or frozen raspberries

2 eggs, lightly beaten

1 cup (8 oz) sour cream

1/2 cup vegetable oil

1 teaspoon vanilla extract

Streusel topping:

1/3 cup all-purpose flour

3 tablespoons brown sugar

1/2 teaspoon cinnamon

2 tablespoons cold butter, in pieces

Directions:

In a small bowl, make the streusel topping by mixing together the flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Set aside.

Preheat oven to 400 degrees F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add berries and toss gently (if you’re using frozen berries, do not thaw before adding to batter). In another bowl, combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Sprinkle the tops with the streusel topping. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.