Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Combine the flour, walnuts, and sugar in a large bowl. If you enjoy this recipe as much as I do, it will become one of your go to desserts. Directions Preheat the oven to 400 degrees F. Serve warm or at room temperature with the vanilla ice cream. Scatter evenly over the plum mixture.īake the plum crunch for 40-45 minutes, until the plums are bubbling and the top is browned. With a hand mixer, mix on low-speed until the mixture is crumbly and the butter is the size of peas. Pour the mixture into a 9 x 12 shallow baking dish, sprayed with Canola Oil cooking spray.įor the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal and butter. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or. Mix, either by hand or with an electric mixer, until crumbly. Saut the onion according to the directions, assemble, and place. Add the sour cream to the mixture and mix in with a fork. directions Preheat the oven to 400 degrees F. To make this recipe, use puff pastry, goat cheese, a tomato, onions, garlic, some fresh herbs, dry white wine, and good olive oil. Ingredients: 1 rolled-out round Basic Tart Dough 2 Tbs. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea. Peach-Plum Galette You can use any combo of stone fruit in this galette. plums, pitted and sliced into equal size wedges, about 1/2 thickġ/2 cup light brown sugar, lightly packedġ/2 pound (2 sticks) cold unsalted butter, dicedįor the fruit, in a large bowl, combine the plums, brown sugar, flour and Chambord. Whisk together the flour, sugar, and salt in a large bowl. This is my variation of Ina Garten’s Plum Crunch.ģ lbs. I use the post it note like a tab and write the name of the recipe on the post it note as shown in the photo below. I also chose to leave out the walnuts.įor recipes that I tend to repeat, I bookmark them with post it notes so I can easily find them. I didn’t have any so I substituted Chambord Liqueur. The original recipe calls for Creme de Cassis liqueur. In this case, I have adjusted the sweeteners as I like my fruit desserts more on the tart side. This Plum Crunch recipe is a variation of her friends recipe. Even Ina Garten admits to doing the same. rustic peach tart ina garten rustic peach tart ina garten rustic peach tart rustic peach tart galette rustic peach tart whole foods rustic peach blueberry. One of the beauties of making a recipe over and over is that you can adjust it to your liking. Fruit desserts with oatmeal toppings are some of my favorite desserts. It’s a Plum Crunch that has a decadent oatmeal cookie like topping. One of them is from her cookbook Barefoot Contessa Back to Basics. She has fabulous recipes and many of them I make over and over again. Everyone has their favorite cookbooks and at the top of my list are Ina Gartens.
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