Blueberry Peacan Crumble

One must really take advantage of the fresh fruit that's in season during the summer. Now Max, Joey and I LOVE blueberries. (Well, Max likes his one at a time, so I guess we should say, "Max loves a blueberry." See the video below.) Blueberries are truly at their best during the summer and they are much cheaper than other times of the year!

I have tried so many crisp and crumble recipes and always failed. I finally found one courtesy of one of my favorite Food Network stars, Dave Lieberman. Let me tell you, Dave makes some awesome desserts. This is one of my new favorites. It's just delicious. Heat it up and serve with vanilla ice cream or fat free whipped topping!

Ingredients

For the topping:

  • 4 ounces pecan pieces (about 1 cup)
  • 1 cup all-purpose flour
  • 1 1/4 cups rolled (old-fashioned) oats
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • A couple pinches salt
  • 1 stick (8 tablespoons) butte,r cut into small pieces
For the berries:
  • 2 pints fresh blueberries
  • 1/2 lemon, juiced
  • 3 tablespoons sugar
  • 2 tablespoons all-purpose flour
Instructions

  1. Preheat the oven to 350 degrees F.
  2. For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
  3. Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
  4. Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

Now for a special treat, here is a video of Max's first blueberry.


Zucchini Bread


My friends Tom and John have this amazing garden in Sonoma. The other day Tom came into work with a zucchini for me that was the biggest zucchini I have ever seen. If you worked with us you can imagine the jokes about it. :-)

Since I didn't know what to do with this thing the obvious choice was Zucchini Bread. I searched my cookbooks and couldn't find anything that inspired me so I turned to the net. I found this recipe on Recipezaar, one of my very favorite cooking sites. It was submitted by MizzNezz. I made four loaves today and they are amazing! Just thought I would share it with you!

The bread has this crunchy top that I think is from the orange juice and the apple sauce. It's moist, not too sweet and very flavorful. This certainly deserves one big, YUMMO!!!!

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1/2 cup applesauce
  • 1/3 cup orange juice
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 cup chopped walnut
Instructions
  1. Preheat oven to 350.
  2. In large bowl, mix sugar, oil, eggs, and vanilla.
  3. Beat until well blended.
  4. Add zucchini, applesauce and orange juice; stir well.
  5. Combine flour with next 5 ingredients.
  6. Add to zucchini mixture; stir well.
  7. Add nuts; stir gently to combine.
  8. Pour into 2 greased and floured 9in loaf pans.
  9. Bake for 60-70 minutes; till toothpick comes out clean.
  10. Let cool in pans 10 minutes.
  11. Remove from pans and let cool completely.

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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