Tag Archives: summer desserts

Sweet Cherry Sugar Cookie Crumble

Sweet Cherry Sugar Cookie CrumbleCherry season is late this year, but it’s finally here. Thank goodness for that—otherwise, you might have to wait a year to make this Sweet Cherry Sugar Cookie Crumble. That would be a shame. I mean, who doesn’t need another quick & easy crowd-pleasing summer dessert in their repertoire?!Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie Crumble is exactly what it sounds like: a layer of soft sweet cherry filling topped with a crispy sugar cookie crumb. Where crisps have oats and nuts to contrast with the fruit beneath, this crumble relies instead on a craggy layer of buttery topping. Some of the crumb mixture will sink into the fruit as it bakes and remain soft, too, so there are all sorts of great textural things happening.Sweet Cherry Sugar Cookie CrumbleThis is the sort of dessert that can be made in an hour start-to-finish and be served warm from the oven—no need for fussing over delicate pastry or waiting hours for molten filling to become cool enough to slice.Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleTo make this crumble, toss together a quick fresh cherry filling and tip it into a baking dish. Next up, stir together the sugar cookie crumble, which is just the crumb topping from my Double Funfetti Crumb Cake without the sprinkles.Sweet Cherry Sugar Cookie CrumbleScatter that over the top of the cherries and then bake the whole thing at 375F until the crumb is golden and the fruit is bubbling and tender. Let it cool about ten minutes before spooning the hot crumble into bowls and topping it with vanilla ice cream.Sweet Cherry Sugar Cookie CrumbleEat. Go for seconds. Repeat.Sweet Cherry Sugar Cookie Crumble

Sweet Cherry Sugar Cookie Crumble
makes 8-10 servings

Cherry Filling:
2 pounds fresh or frozen (thawed) sweet cherries, pitted
1/3-1/2 cup granulated sugar (depending on preference & sweetness of fruit)
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh lemon juice
1/4 teaspoon pure almond extract

Sugar Cookie Crumble:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted

For serving (optional):
vanilla ice cream

Preheat oven to 375F. Grease a 9×13-inch baking dish and set aside.

Make the cherry filling. In a medium mixing bowl, combine sweet cherries, sugar, cornstarch, nutmeg, salt, lemon juice, and almond extract. Toss together until combined. Transfer to baking dish and create an even layer. Set aside.

Make the sugar cookie crumble. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form.

Use your fingers to evenly distribute crumble over the top of the cherry filling. Bake crumble 25-30 minutes, or until topping is golden brown and the fruit is bubbling.

Let crumble cool for 10-15 minutes before serving. Top with vanilla ice cream, if desired.

Leftovers will keep covered in the refrigerator for up to four days. Warm before serving.Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie Crumble

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Caramelized Banana Milkshakes

Caramelized Banana MilkshakesThis post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.

I love my apartment—love it!—but its one major drawback is that the kitchen is both windowless and un-air-conditioned. There is no amount or configuration of tiny Costco tower fans that can counteract the all-consuming heat of a 350F oven on a sticky 99F NYC day. Believe me, I’ve tried them all.Caramelized Banana MilkshakesSo, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.Caramelized Banana MilkshakesCaramelized Banana MilkshakesCaramelized Banana MilkshakesSure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.Caramelized Banana MilkshakesWe’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.Caramelized Banana MilkshakesThis recipe is a breeze: three steps, four ingredients (six, if you count the recommended whipped cream and drizzle of caramel or butterscotch). The hardest part is waiting for the bananas to cool so that they don’t melt your ice cream. After that, it’s just a blitz in the blender and deciding which of your dwindling stash of paper straws you’re going to use today.

Oh, and parking yourself directly in front of your air conditioner until the heatwave is over, but you already knew that.Caramelized Banana Milkshakes

Caramelized Banana Milkshakes
makes about 2-3 small milkshakes

3 medium bananas, very ripe
2 tablespoons unsalted butter
2 tablespoons light or dark brown sugar, packed
1 pint (2 cups) vanilla ice cream

For Garnish (optional):
caramel or butterscotch sauce
whipped cream

Peel bananas and slice into 1-inch chunks.

Combine butter and brown sugar in a skillet over medium heat, stirring occasionally until butter is melted and pan is hot. Carefully add banana slices and cook, stirring occasionally, for 5 minutes. Set aside to cool completely.

Combine bananas and ice cream in a high-powered blender. Blitz until smooth. Pour into glasses and garnish with caramel/butterscotch sauce and/or whipped cream, if desired. Serve immediately.Caramelized Banana MilkshakesCaramelized Banana Milkshakes