Filling:

5 ½ to 6 cups cored, diced pears 1 ½ Tbsp cornstarch 1/8 tsp salt ¼ cup maple syrup 1 Tbsp lemon juice 1 tsp finely grated lemon zest 2 Tbsp minced candied ginger or ½ tsp ground ginger

Topping:

2/3 cup flour ¾ cup rolled oats ¼ cup packed brown sugar ¼ tsp salt 6 Tbsp cold butter

Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.

Put the filling into deep-dish pie tin and smooth the top of the fruit. Bake for 45 minutes.

While it's baking, make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Cut in the butter until you have large crumbs. Refrigerate the topping until you are ready to use it.

Lower the oven temperature to 375°. Remove the fruit from the oven and carefully pour the crumbs in the center of the pan, then spread them evenly. Return the crumble to the oven and bake for 15 minutes.

#brownsugar #butter #candiedginger #cobbler #cornstarch #dessert #ginger #lemonjuice #lemonzest #maplesyrup #oats #pear #salt #vegetarian #wheatflour

3 egg whites 2/3 cup sugar ½ tsp vanilla extract 1/8 tsp almond extract ¼ cup corn starch 1 1/3 cup finely chopped nuts

Preheat oven to 300° F. Warm egg whites over hot water. Combine egg whites, vanilla, and almond extract, and beat until soft peaks form. Slowly pour the sugar in while beating at high speed. Beat until stiff peaks form. In another bowl, mix together corn starch and nuts. Beat into the egg whites at low speed. Drop by spoonfuls onto a greased baking sheet. They don't spread, so you can place them close together on the sheet. Bake for 30-35 minutes. Remove from pan immediately and cool on a wire rack.

#almond #cookie #cornstarch #dairyfree #dessert #eggwhite #glutenfree #nuts #sugar #vanilla #vegetarian

1 cup fresh mint leaves ½ cup sugar 1 cup milk 1 cup heavy cream

Wash and dry the mint leaves, removing the stems. Crush the leaves with the sugar until it resembles wet sand. Stir in milk and cream until the sugar dissolves. Refrigerate for 2 hours. Strain out the leaves, then churn and freeze in an ice-cream maker.

#cream #dessert #frozen #milk #mint #sugar #vegetarian

Crust:

½ cup flour ½ cup rolled oats ½ tsp salt ¼ cup cold butter, cubed 2 Tbsp cold water

Preheat oven to 400° F.

Mix flour, oats, and salt. Cut in the butter until it's crumbly. Stir in the ice water 1 Tbsp at a time, then press together into a ball. Wrap in plastic wrap and refrigerate or freeze to make it harder.

Roll out the crust between two pieces of plastic wrap or waxed paper. Press into a pie or tart pan. Prick bottom with a fork. Bake for 5 minutes, then let cool completely.

Filling:

¼ cup brown sugar 2 Tbsp flour 1 cup sour cream 1 Tbsp fruit juice 1/8 tsp ground cloves 3 cups of pears, cored and sliced thinly

Reduce oven to 350° F.

Combine flour, sugar, sour cream, fruit juice, and cloves. Mix well and spread most of it into the cooled crust, reserving about 1/3 cup. Lay pear slices over the cream, then spread the remaining cream on top. Bake for 30-40 minutes until crust is brown and cream is bubbling. Serve warm or cool.

#brownsugar #butter #clove #dessert #fruitjuice #oats #pear #pie #salt #sourcream #vegetarian #wheatflour

butter 2 Tbsp honey 3 or 4 ripe pears (whatever will fit in the pan) 1 cup plums, pitted and chopped ¼ cup butter 2 Tbsp molasses 2 eggs, separated ½ cup flour ½ tsp ground ginger 1/8 tsp salt

Preheat oven to 350° F. Grease an 8” round cake tin and line the bottom with paper, then spread a thin layer of butter on the paper.

Drizzle the honey in the bottom of the pan. Cut the pears in half and remove the cores. Arrange the pear halves with the cut side down, in a circle in the pan, leaving an open circle in the middle. Put the plums over the pears, concentrating them in the space in the middle and between the pears.

In a mixing bowl, cream together the butter and molasses. Beat in the egg yolks on high speed until creamy.

Stir in the flour, ginger, and salt. Beat the batter on medium speed for about a minute.

Warm the egg whites in a double boiler until about body temperature. In a separate bowl, beat the egg whites on high speed until they form soft peaks. Fold the egg whites into the rest.

Pour the batter over the top of the fruit, spreading it out to cover the fruit.

Bake for 50-60 minutes. It will look juicy and bubbly, but the cake part will be firm to the touch.

Let cool in the pan for about 10 minutes, then turn it out onto a serving plate and remove the paper.

#butter #cake #dessert #egg #ginger #honey #molasses #pear #plum #salt #vegetarian #wheatflour

2 ½ cups chopped plums, pitted 2 medium apples, cored and chopped ½ cup blackberries ½ cup spiced apple cider 1 cup flour 2 Tbsp brown sugar pinch of salt ¼ cup butter ¼ cup cream cheese

Preheat oven to 350° F.

Combine the fruit and place in an 8” baking pan or pie tin. Pour ¼ cup cider over it.

Stir together the flour, brown sugar, and salt. Cut in the butter and cream cheese until it is all crumbly. Sprinkle evenly over the fruit, then sprinkle the remaining cider over the top.

Bake for 45-55 minutes.

Sauce: ½ cup sour cream ½ cup nut milk ¼ cup pure maple syrup

Whisk together and refrigerate at least 1 hour.

#apple #applejuice #blackberry #brownsugar #butter #cobbler #creamcheese #dessert #maplesyrup #milk #nutmilk #plum #sauce #sourcream #vegetarian #wheatflour

Duff:

2 eggs, separated ½ cup brown sugar ¼ cup butter ¼ cup cream cheese 2 cups plums, pitted and quartered 1 cup flour ½ tsp salt

Warm the egg whites in a double boiler with a bit of the brown sugar, whisking. When they are warm, remove from heat and beat until stiff peaks form.

Beat egg yolks and a bit of the brown sugar. Cream in the rest of the sugar, cream cheese, and butter. Stir in plums. Fold in the egg whites.

Fold flour and salt into plum mixture. Pour into a well-greased 1-quart mold or bowl, and tie waxed paper loosely over the mold, or cover with foil scrunched around the edges. This is to prevent water from dripping onto the pudding when it condenses on the lid of the steamer. Place mold in steamer and steam for 1 hour or until pudding tests done.

If you don't have a steamer, you can place the mold in a large pot with water. The pot needs to be large enough that the pudding mold doesn't stick out the top. If it floats, that's fine, if not, use something underneath to stabilize it and keep it off the bottom of the pot. Place a well-fitting lid on top of the pot.

When done, remove from steamer and let cool slightly. Loosen the edges of the pudding by running a knife between the pudding and the bowl. Turn out onto the serving plate.

Sauce:

½ cup water ¼ cup honey 2 Tbsp fruit juice (or other sweet, non-dairy drink) 2 tsp arrowroot powder 2 tsp water

Mix ½ cup water and honey in a small saucepan over medium-high heat. Bring to a boil. Boil steadily for 5 minutes. Add fruit juice to taste. Reduce heat. In a cup, mix the arrowroot with 2 tsp water until smooth. Stir into the hot liquid. Increase heat to medium-high. Heat gently for 1-2 minutes, stirring constantly as the sauce thickens. Remove from heat reaches a boil.

#arrowroot #brownsugar #butter #cake #creamcheese #dessert #egg #fruitjuice #honey #plum #salt #sauce #vegetarian #wheatflour

Crust: 1 ¼ cup flour ¼ tsp salt ¼ cup cream cheese ¼ cup butter about ¼ cup cold water

Filling: 2 ½ cups seedless grapes, different varieties, stems removed 1 Tbsp butter 2 Tbsp flour 1/3 cup honey

Stir together flour and salt. Cut in cream cheese and butter until it forms fine crumbs. Sprinkle in some of the water and shake the mixture in the bowl. Remove large clumps that form and continue until it is mostly formed into large clumps. Press the clumps and the remaining crumbly dough together, forming a ball. Wrap in plastic and chill.

Preheat oven to 425° F.

Place the grapes in a pan over medium heat. Use a potato masher to gently mash the grapes and separate the skin and pulp. Let cook until it's about to simmer, and the colors change.

Meanwhile, stir together the honey, flour, and butter. Add the grapes when done, stirring until the butter is melted.

Roll out the crust onto a piece of plastic wrap, waxed paper, or thin cloth. Roll into a thin circle and place into a pie tin. Cut off excess around the edges. Pour the grape filling in. The filling bubbles and expands while baking. Leave some room for it so it doesn't overflow and burn. Use extra pie crust to create a crumbled topping.

Bake for 25 minutes (or until the crust is done).

#butter #creamcheese #dessert #wheatflour #grape #honey #pie #salt #vegetarian

¼ cup corn starch ¼ cup chopped raw nuts 2 cups milk, cream, buttermilk, or nut milk 1 ½ cups chopped apples 1 ½ cups chopped pear ¼ c honey ½ tsp cinnamon 1/8 tsp ginger pinch of ground cloves pinch of salt pinch of nutmeg

Mix the corn starch, nuts, milk, apples, pears, and honey in saucepan and bring slowly to a simmer. Cook, stirring for 5-8 minutes. Remove from heat and stir in cinnamon, cloves, nutmeg and salt. Can be served warm or chilled.

#apple #buttermilk #cinnamon #cloves #cornstarch #cream #dairyfree #dessert #ginger #glutenfree #honey #milk #nutmeg #nutmilk #nuts #pear #pudding #salt #vegetarian

For the topping: 1 1/3 cup flour 3 Tbsp brown sugar 1 Tbsp ground ginger ¼ cup butter

For the filling: 2 cups rhubarb, chopped into ½-inch pieces 2 cups strawberries, stems removed and cut into quarters ¼ cup honey 3 Tbsp cornstarch 1/8 tsp salt

Heat oven to 375° F.

In a mixing bowl, combine flour, baking powder, brown sugar and ginger. Cut in the butter until the texture is crumbly. Refrigerate until needed.

Toss rhubarb, strawberries, honey, cornstarch and salt in a 9” deep-dish pie plate.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40-50 minutes.

#brownsugar #butter #cornstarch #crumble #dessert #ginger #honey #rhubarb #salt #strawberry #vegetarian #wheatflour