Lake Lure Cottage Kitchen

Simple desserts are appreciated on busy Spring days when cleaning chores are the focus.  We rarely eat desserts anymore, but I wanted to try a new approach by combining apples and blueberries with an uncomplicated topping.  I justified it as an experiment and a blog post.  After all, not everyone is avoiding sweets.  I did it for all of you.

The cottage on the lake survived our three months absence.  We put the porch back together with pillows and a clean sweep.  The dogwoods are blooming but the pollen has not yet coated everything with a yellow powder.  The lake is clear and at full pond.  It is good to be home.

The flower and herb containers need a good cleaning but the pansies survived the winter.  There is still much to do, but working in the dirt is just part of the spring clean-up.

I was pleased with the way this dish came together.  The fruit mixture is combined in one big bowl, placed in a casserole and baked for awhile on its own.  The crumble is a simple mixture of flour, sugar and butter.

Serve with ice cream of whipped cream.  Happy Spring!

APPLE-BLUEBERRY CRUMBLE

3 cups blueberries
1 pound Granny Smith apples ( 2 medium ), peeled, cored and sliced
3/4 cup sugar
1 tsp cinnamon
6 tbls orange juice (Juice of one orange)
3 tbls cornstarch

1 cup all purpose flour
1/4 cup brown sugar
1/4 cup sugar
1/2 cup chilled butter, cut into small pieces

Preheat oven to 375 degrees F.  Lightly butter an 8″ x 8″ baking dish.

Combine the fruit with the sugar and cinnamon in a large bowl.  Mix the cornstarch with the orange juice and add to the bowl.  Mix everything together and dump into the baking dish.  Bake for about 45 minutes.

Meanwhile prepare topping.  Mix flour and sugars in medium bowl.  Add the butter.  Rub in with your fingertips until mixture forms coarse crumbs.  Sprinkle over fruit. and bake until fruit is tender and bubbling and topping is crisp, approximately 35 more minutes.  Best served warm.

Printable Recipe

Happy 4th of July everyone!  This is the dessert that I will be serving to the family for the holiday.  It is a trifle of lady fingers, raspberry jam, berries and mascarpone whipped cream.  In a traditional tiramisu the lady fingers are soaked in espresso topped with marsala and mascarpone cream.  Chocolate is sprinkled on the top.  In this lighter version, the lady fingers are soaked in a Grand Marnier raspberry jam and the berries are added instead of chocolate.  I even took it a step further by using orange juice instead of Grand Marnier.  We have lots of kids at our party and I don’t think they would appreciate the alcohol.

The great thing about this dessert is that has to be made ahead of time.  The longer it sits the better it gets.  It couldn’t be simpler.  Enjoy your holiday.

RASPBERRY AND BLUEBERRY TIRAMISU (Adapted from Giada De Laurentiis)

1 12 ounce jar of seedless raspberry jam
6 Tablespoon Grand Marnier or Orange Juice
1 pound Mascarpone Cheese, at room temperature
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
48 soft ladyfingers (2 3-0unce packages) or 40 dry Italian Ladyfingers (2 packages)
3 baskets fresh raspberries (1/2 dry pint, about 3 3/4 cups total)
A handful of blueberries

Stir together the jam and 4 tablespoons of Grand Marnier or orange juice in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of Grand Marnier or orange juice in a large bowl to blend.  Using an electric mixer, beat the cream, granulated sugar, and vanilla in another large bowl until soft peaks form.  Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten.  Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 13x9x2-inch glass baking dish or other decorative serving dish with a third of the ladyfingers.  Spread a third of the jam mixture over the ladyfingers.  Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries.  Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries.  Cover and refrigerate at least 3 hours of overnight.

Dust confectioners’ sugar over the top if desired and serve.

Printable recipe