Crisps, Cobblers, Buckles. These are my favorite desserts to make. They are quick, adaptable to whichever fruit or berry is in season, and given a healthy dollop of whipped cream, make a very satisfying end to a meal.
In case you are wondering about the technical differences between them; here you go.
I ordered local rhubarb from Wendy’s Mobile Market a few weeks ago and chopped it up and tossed it in the freezer. It was waiting for that special berry, the one that completes it, that balances out its mouth puckering flavor with its own sunny sweetness.
I have resigned myself to the fact that I probably won’t be getting out to Fruition Berry Farm in time for strawberry picking this year. Sad as I am about the fact, I was more than happy to trot up to the Memorial Center Farmer’s Market with my husband and girls this Sunday and pick up a large basket of strawberries instead.
We also treated ourselves to some of the amazing Ukrainian food offered by Natasha. It made for a great picnic sitting by the splash pad and park on the other side of the Memorial Center. I am still dreaming of the periogies.
If you can ever get ahold of the Whipping Cream from Limestone Organic Creamery run straight to your kitchen and arm yourself with a whisk.
Did I mention they deliver right to your door? Also try their chocolate milk. When we found our porch box filled last Thursday morning my three year old started screaming ‘YAY! Chocolate milk! Chocolate milk!’. A liter doesn’t last a day in our house.
Whipped cream (or creme chantilly… if you know, you’re French and EVERYTHING must sound fancy) is one of the most indulgent of pleasures. Splash a generous amount of cream into a bowl, sprinkle in some icing sugar, a drop or two of vanilla extract and a bit of whisking and you have a great topping for any dessert.
The whipping cream from Limestone Organic Creamery comes together quickly, my arm barely has time to start complaining when I whisk it by hand. If you are using store bought be sure to get 35% and you might want to opt for an electric power source, it takes a bit longer to build up volume.
The basics behind a crumble are pretty straightforward. Berries/Fruit mixed with flour/cornstarch (to thicken sauce), and sugar to sweeten if needed. Sometimes a spice like cinnamon is sprinkled in. The topping is a mix of oats, flour, sugar and cold butter. Making sure the butter is cold and chopped into the dry ingredients ensures a crisp topping.
Strawberry Rhubarb Crumble with Whipped Cream
- 3 Cups Strawberries (slice or quarter)
- 3 Cups Chopped Rhubarb (if using frozen allow to thaw and drain off liquid)
- 3/4 Cups White Sugar
- 2 Tablespoons Cornstarch
Mix all together, allow to sit.
- 1 Cup Flour
- 3/4 Cups Brown Sugar
- 1 Cup Oats
- 2 Teaspoons Cinnamon
- 3/4 Cups Butter-cubed
Mix flour sugar, oats and cinnamon. Toss in butter cubes, using either a pastry cutter or your fingers break the butter into small piece (about pea sized). Mix well.
Fill the bottom of an 8×8 sized pan (or something similar) with fruit mixture top with the oat mixture. Place in 375f oven for 30-40 minutes until bubbling and top is browned.
- 1 Cup Cream
- 3 Tablespoons Icing Sugar
- 1 Teaspoon Vanilla
Whip all together. Play around with the ratios until you find the balance you like. If you have a very sweet dessert cut back on the sugar in the icing.