Mini Cherry Crisp Pies
Hi everybody :)
Summer is almost over and Fall is very near, YES :) This recipe is my celebration to the end of the sunny days, until we meet again Summer... Farewell.
Since I had so many views on the Mini Peach Cobblers , I decided to make another mini dessert, Mini Cherry Crisp Pies. These little pies have a flaky buttery bottom crust, a crunchy topping, with a sweet and tart goodness in the middle.
I wanted the taste of a crispy crunchy topping like in the Cinnamon Apple Crisp but with a buttery flaky crust like in the Praline Liqueur Pecan Pie, so I came up with a combination of both. Let's get it started...
What I did...
Mini Cherry Crisp Pies
Filling:
4 cups sweet cherries, pitted
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray
Topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds or pecans
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, chilled
1/3 cup unsalted butter, chilled; cut into small pieces
5 to 7 tablespoons cold water
To Prepare the Pastry:
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in thirds. On a lightly floured surface, roll out ball to fit three 8 - 9 oz ceramic ramekins baking dishes. Transfer pastry to baking dishes; trim even the edges.
Add filling. Roll out remaining pastry;
Preheat oven to 375°.
To Prepare the Filling:
Combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into pastry shells.
To Prepare Topping:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds.
Sprinkle oat mixture evenly over cherry mixture.
Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
What I Think:
The Taste:
I love the sweet/tart balance of the cherry filling. The dried sour cherries and the cranberries help offset the sweetness of the others cherries just right. The dried blueberries added a nice touch too. Like I mention before the topping and the crust were AMAZING!!! REPEAT AS OFTEN AS POSSIBLE!
ENJOY! Come again...
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Oatmeal-Chocolate Chip Cookies
Hi everybody :)
My daughter, Patrina, is stepping in once again to for me, since she had so much fun sharing the Oatmeal Scotchies with you. This time she made these deliciously chewy oatmeal cookies with chocolate chips sprinkled about. The perfect after school snack with a glass of milk on the side. Once again, Patrina...
Hi, everyone. I found the recipe for these cookies on the back of a bag of flour; the recipe is also available here. I made the cookie dough one night around midnight and decided to bake the first batch the next morning, because the heat of the kitchen was too much, even at midnight. I refrigerated the dough until morning.
Oatmeal-Chocolate Chip Cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
Heat oven to 350°F. In large
bowl, stir brown sugar and butter until blended. Stir in vanilla and
egg until light and fluffy. Stir in oats, flour, baking soda and salt;
stir in chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack
Mini Peach Cobblers: Sweet Georgia Pride
Hi everybody :)
As you may know August is Peach Month, and since we Georgians pride ourselves on our peaches and are well- known for our peach cobblers, this recipe is so fitting for the occasion.
I so love baking in large batches, but I have such a small family with a member or two MIA (missing in action) more often than not. I'm starting to rethink my baking habits. I spotted this recipe for Southern Peach Cobbler on Allrecipes, and made a few changes and adjustments here and there to make mini cobblers. Here's what I did...
Mini Peach Cobblers
Filling:
6 fresh peaches - peeled, pitted and sliced into wedges (Ga. grown; of course)
2 1/2 tablespoons white sugar
2 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 1/2 tablespoons Peach Schnapps (optional)
Crust:
1 cup all-purpose flour
2 1/2 tablespoons white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the filling ingredients. Toss to coat evenly, mashing slightly. Cover, refrigerate, and let sit for about 2 - 3 hours. (This will allow the peaches to release more juice and the flavors to blend.)
Pour into three 8 ounces ceramic ramekin baking dishes. Bake in preheated oven for 10 minutes. (filling will start to thicken)
Meanwhile, in a large bowl, combine the first 5 ingredients for the crust. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. (The hot water will start to melt the butter somewhat.)
Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle cobblers with the sugar and cinnamon mixture.
Bake until topping is golden, about 15 - 20 minutes. (It took me 18 minutes.)
What I Think:
The cobblers were delicious; spiced just right!! The smell of them baking was amazing. These are surely going on the REPEAT list :)
BTW: a small bit of advice, if your are going to make the recipe as stated on Allrecipes, I would double the crust by 1/2 ( using 1 1/2 cup flour, 9 tablespoons butter, leaving the baking powder, salt as is; and sweeten with sugars to taste and 1/4 plus 2 Tbsp. water .)
ENJOY! Come again...
Linked to:
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