Strawberry Rhubarb Baked Oatmeal

Like I previously mentioned, I really like making breakfast foods on Sunday. Today was no exception. Since my child decided to wake me before 7, I had plenty of time to prep and bake this oatmeal before my husband had to head to work. 

I would actually say that this is more of a crisp than oatmeal since there is definitely more filling than topping, but it was still pretty good. I love that it incorporates some seasonal fresh fruit! 

Strawberry Rhubarb Baked Oatmeal

Source: slightly adapted from <a href="http://www.skinnytaste.com/2013/05/strawberry-rhubarb-baked-oatmeal.html">Skinny Taste</a>

 Ingredients:

2 1/2 cups strawberries, quartered

3/4 pound rhubarb, sliced

1 medium banana, sliced

2 T flour 

1/3 cup honey, or sugar

For the topping:

1 cup quick oats

1 T sugar

1/2 t baking powder

1/2 t cinnamon

Pinch of salt

3/4 cup milk

1 egg

1 T sugar 

1/2 t vanilla

Directions:

1. Preheat oven to 375 and spray an 8x8 pan with cooking spray.

2. Lay the bananas on the bottom of the dish. Mix the strawberries, rhubarb, honey and flour together and then pour on top of bananas.

3. Mix the oats, baking powder, cinnamon, and salt in a medium mixing bowl. Mix the milk, egg, sugar and vanilla in a glass measuring cup, then add to the dry ingredients. Mix well. Pour on top of fruit. 

4. Bake for 40 minutes, until golden brown.

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Blueberry Coffee Cake

Wow. Has it really been almost 9 months since I've posted anything? I don't really have an excuse for the fall  & winter months, but I have spent the last 4 months living in a different city from my husband to take a teaching opportunity. Needless to say, I didn't cook very often since I lived away from home during the week and relied on old standbys on the weekends. Now that summer is here though I hope to keep this little ol' food blog of mine going. I just tend to come and go, but that's ok by me.

I like to make a nicer breakfast on Sunday mornings before my husband has to go to work. I had a pint of blueberries to use up last weekend so I decided to start there. Coffee cake is always a favorite so that's how this happened in my kitchen. This cake was moist and delicious. I would highly recommend refrigerating it though to keep it fresh for a few days.

Blueberry Coffee Cake
Source: Slightly adapted from Little B Cooks

Ingredients:
4 tbsp unsalted butter, melted and slightly cooled
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ - 1 cup milk
2/3 cup sugar
2 large eggs
2 cups blueberries


Streusel topping:
1 cup brown sugar
2/3 cup flour
1 tsp. cinnamon
1/4 cup cold butter cut into pieces

Directions:
1. Spray an 8x8 baking dish with cooking spray and set aside. Preheat the oven to 350 degrees.

2. Mix the flour, baking powder, and salt together. 

3. Combine the milk, sugar, and eggs with the melted butter. Add the wet ingredients into the dry ingredients and mix well.

4. Fold in the blueberries and pour the mixture into the prepared pan.

5. Combine the streusel ingredients and cut the butter in with 2 knives or a pastry blender. Sprinkle over the blueberry mixture. 

6. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.Pin It

Strawberry Crisp

Fruit crisps are one of my go-to dessert recipes, especially in the summer. They are extremely quick and easy to prepare and can just bake while you're eating dinner. This is my second strawberry crisp I've made this summer so far and I think this is the keeper recipe. My husband and I think the the crisp is the best part and this recipe gives a great ratio of crisp to fruit. Most of the time I have to double the crisp topping in order to get a good ratio. You could even serve this with some vanilla ice cream or whipped cream if you wish!

Strawberry Crisp

Source: Slightly adapted from bakin' and eggs

Ingredients:

FOR THE BERRIES3 cups strawberries, hulled and sliced1/3 cup granulated sugar1 1/2 tablespoons cornstarch

FOR THE TOPPING
1 cup oats
3/4 cup all purpose flour
1 stick butter, chilled and cut into small pieces
1 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon

Directions:
1. Spray an 8x8 baking pan with cooking spray and set aside. Preheat the oven to 325 degrees.

2. Toss the strawberries with the sugar and cornstarch in a mixing bowl. Pour mixture into the baking pan.

3. In a medium-sized mixing bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon. Mix the butter in with your fingers until the mixture starts to clump together. Spread over the strawberry mixture in the baking pan.

4. Bake for 50 minutes until the mixture is golden and bubbling.

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Peach Sorbet

Today feels like a fantastic fall day here in Ohio. I'm not a huge fan of summer, even though I love summer produce. I just can't handle the heat & humidity. This cooler weather feels like a breath of fresh air. I made this sorbet a few weeks ago...so I figured I better blog about it before I put it off any longer and it really does turn into full-fledged fall. This recipe is refreshing and tastes like fresh peaches. In fact, I wanted to make it again but the rest of my basket of peaches went bad before I could. Grab up some fresh peaches and make this before apples become the main fruit ingredient!

Peach Sorbet
Source: Annie's Eats, who adapted it from Dinner and Dessert


Ingredients:
4 cups fresh chopped peaches
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup water
1 tbsp. lemon juice

Directions:
Combine all ingredients in a blender or food processor and puree until smooth. Chill mixture in refrigerator for at least 2 hours. Once chilled, freeze in an ice cream maker according to manufacturer's instructions. Freeze for at least 4 hours before serving.

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Peach Crumble

There's a local produce stand that's just a little ways beyond the main road. I've never been there before...at least not for produce. They have a pumpkin patch in the fall that Jon and I have gone to for the past 4 years. If you choose, you can sit on hay bales in a big wagon and a horse will trot you into the field. We did that for the first 2 years, but since the wagon is mostly filled with small children and their families, we now opt to walk out into the field to find the biggest pumpkins we can. We then bring them back home & carve them with friends....a nice fall tradition! Anyways, I digress. Our town only has 2 farmers' markets - one is held on Saturdays for 2 hours in the morning and the other is held on Wednesdays for 2 hours in the evening. This stand is open every day except Monday making it much more convenient. I know they are closed on Monday because the one other time I tried to go was on a Monday. I must have missed the huge sign on the main road that stated their hours. Oops. I'm glad I finally got to go there because I found some wonderful peaches at a great price.

In the food blogging world there have been a lot of crumbles, crisps and cobblers lately. It is that time of the year after all. I have already made a blueberry cobbler earlier this summer and intend to make a peach and blueberry crumble tomorrow. Here is just one more crumble to add to the arsenal. I thought about not adding it to the blog, especially since I was making a different crumble tomorrow, but thought maybe someone out there would appreciate this recipe. This peach crumble was good - the peaches were tender, the topping was nice & buttery, and the whipped cream added that extra something.

Martha's Peach Crumble
Source: Mad About Martha


Ingredients:
8 ripe peaches, pitted and sliced (I only used 3 because they were huge & I used a slightly smaller casserole dish)
Juice of 1 lemon
Large pinch of ground cinnamon
Large pinch of freshly grated nutmeg
1/2 cup all-purpose flour
1/2 cup firmly packed dark brown sugar
1/4 pound (1 stick) unsalted butter, chilled and cut into thin pieces
1/4 cup quick-cooking oats
Heavy cream (optional)

Directions:
Preheat the oven to 375F.

Arrange the peach slices in a buttered shallow baking dish. Sprinkle with the lemon juice, cinnamon and nutmeg.

In a small bowl, combine the flour and brown sugar. With your fingers, blend the butter into the flour-sugar mixture until it resembles coarse meal. Stir in the oats and sprinkle the mixture on top of the sliced peaches. Bake until the peaches are soft and the topping is brown, about 25 minutes.

Serve warm with fresh or whipped cream, if desired.

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Blueberry Cobbler

I don't remember ever eating cobbler. Sure, I've had crisps and crumbles, but cobbler? Maybe it's because I grew up in Ohio and cobbler is typically a Southern treat...or maybe I've just been sheltered. Anyhow, I got a craving for a cobbler this week so I decided to go ahead and make it. I knew I would like it - who wouldn't like fruit, sugar and a biscuity topping with whipped cream on top? I did like this cobbler, but the almond extract was a little bit too much. I would definitely cut down on it, or just sub in vanilla extract instead.

Blueberry Cobbler
Source: Honey and Jam


Ingredients:
1/4 cup of sugar
2 tablespoons all purpose flour
3 cups blueberries (I used frozen - yes, I KNOW it's berry season but they weren't on sale the day I bought them!)
2 tablespoons almond extract
1 tablespoon lemon juice
topping:
1 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whipping cream
1 egg, beaten

Directions:
Heat oven to 375.

Mix sugar and 2 tablespoons flour in large bowl. Add fruit and toss gently to coat. Add extract and lemon juice. Spoon mixture into 9 x 9 baking dish.

Topping:

Mix flour, sugar, baking powder and salt together in a medium bowl.

Beat whipping cream and egg in small bowl. Add mixture to the flour mixture and stir until a soft, sticky dough forms.

Drop dough over the fruit along the edges of pan, leaving the center open.

Bake 35-40 minutes or until topping is golden brown and juices are bubbling.

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