Posts Tagged ‘crumble’

Ingredients from the Pantry AND the Farmer’s Market

Posted July 15th, 2011 in In the Kitchen, Posts

My niece Jessica is an extraordinary multitasker.  She is a twenty something married woman, in her second year residency as a primary care physician and she is VERY pregnant. She works in an urban Seattle hospital and walks to work most days. So when a photo of her fantastic fourth of July crumble showed up in my email inbox I wasn’t all that surprised that she still finds time to bake.  Her parents are foodies so she has been exposed to cooking and baking her entire life. (One of her mom’s recipes showed up here a while back:   Sour Cherry Chocolate Torte.)  I remember her in a baby backpack herself on a food and wine tour of the Napa Valley before she was eating solid food. 

I liked this recipe for a number of reasons but mostly because she combined flavors she liked and used ingredients from the local farmers market-fresh, ripe peaches as her inspiration and then had the creative thought: “hey what if I used these canned cherries that are always in my pantry? ” (or at least they better be as she is The Queen’s niece afterall!).   She took a recipe for Blueberry Oatmeal Bars from the Oregon Fruit website, made a few adaptations and the result was a delicious and beautiful summer crumble.  As a physician, Jessica is very aware of the importance of eating a good diet but she still likes dessert.  The addition of fruit, particularly dark fruit, packs an antioxidant punch and allows you to add very little sugar.  The oatmeal helps include some whole grains. 

I suspect the baby might be born with a few crumbs on her chin or at least a healthy apetite.  Happy nesting!

Cousin Jess’ Cherry Peach Crumble

Posted July 15th, 2011 in Desserts, Recipe

2 cans of Oregon Fruit Dark Sweet Cherries, drained

4 fresh peaches sliced

1 tablespoon cornstarch

1 tablespoon water

1 cup flour

½ cup brown sugar

1 cup rolled oats

1 stick melted butter

1 teaspoon cinnamon

Slice the peaches and  cook them with the cornstarch and water until just tender.  In a separate bowl, mix the oats, flour, butter, sugar and cinnamon with a fork. Jessica’s note: (“I actually stole the proportions from this a recipe I found on the Oregon Fruit website-Blueberry Oatmeal Bars“) Spoon the cherries and peaches together onto the bottom of the dish and topped with the crumble.  Baked at 350 for around 35 mins or until golden brown!

Northwest Berry Cobbler

Posted September 11th, 2010 in Desserts, Recipe

Northwest Berry Cobbler made with Oregon Fruit Products

Prep time: 15 minutes   Serves 16

Filling Ingredients

  • 1 can Oregon Fruit Blackberries drained reserve syrup
  • 1 can Oregon Fruit Blueberries drained, reserve syrup
  • 1 can Oregon Fruit Raspberries drained, reserve syrup
  • (or you could use 3 cans of the new Berry Combo!)
  • 1 lemon, zested and juiced
  • 2 tbs cornstarch


  • 2 cup Quaker oats
  • 1 cup whole wheat pastry flour
  • 1 cup light brown sugar, not packed
  • 1 1/2 tsp cinnamon
  • 1 stick butter, melted


Heat oven to 375 degrees. Combine berries, lemon juice and zest in large bowl. In a saucepan, combine ½ cup of each syrup and the cornstarch with a wire whisk. Heat over medium high to a gentle boil until thickened and clear, whisking gently.  Mix thickened syrup with fruit and spoon into a 9x 13 glass baking dish, sprayed with cooking spray.

Mix remaining ingredients. Sprinkle over fruit. Bake about 30 minutes or until topping is golden brown and fruit is bubbly.

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