Friday, November 15, 2019

Blueberry and Pear Crisp

After 15 years, my pear tree
 finally gave me some fruit.
I don't know why it took so long. 
They usually bear fruit the 2nd. year.
My sister Annie, threatened to cut it
down, if it didn't produce fruit,  this yr.
I think the tree understood the threat. 

Flemish Beauty Pears,
a Belgium pear, suitable for my colder region.
 juicy, crunchy, delicious fruit.

I tried this fruit dessert, 
 with a oatmeal topping,  and
 everyone loved it.
Very fast and easy to do.


4 pears
2 cups wild blueberries
1/4 cup sugar
1 tbsp cornstarch
2 tsp lemon juice

I peeled the pears and cut them up in large chunks.

2 cups blueberries.
I used frozen wild blueberries.

Preheat over to 350deg. F.

In a large bowl, mix together the pears,
the wild blueberries, 1/4 cup sugar,
 1 tbsp cornstarch and 2 tsp lemon juice.

Place in a square pan

For the topping

( I use Ricardo's recipe for the topping.)

1 1/4 cups Quick Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.

In a bowl, mix together the oats,
 flour and brown sugar.
Add the butter and mix until all moistened.

Place in the pan on top of the fruit mixture.

(Optional... sprinkle with cinnamon and almonds.)

Bake 350deg. F. for 45 minutes.

Delicious served with whipped-cream
 or ice-cream. 

Thanks for your visit xo

Thanks to Snickerdoodle Create, Bake
for featuring this blog.

Wednesday, November 13, 2019

French Apple Cake

My Macintosh apple tree was very prolific this year.

Giving me lots of delicious apples

I used them in baking recipes, pies,
 apple sauce, muffins, preserves etc..
  giving a lot away, and
 feeding the deer that come along. 

I also make this French Apple Cake,
an elegant dessert with apples,
 butter and a hint of rum.
Fast to put together if you
have company coming. 

  • Ingredients:
  • 1 cup flour
  • 1 tsp baking powder
  • pinch of salt.

  • 1/2 cup butter at room temperature
  • 2/3 cup sugar.

  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp dark rum

  • 2 baking apples, peeled,
  •  cored and cut into 1/2 inch cubes,
  • (I used Macintosh)

  • Confectioner's sugar (icing sugar) 
  • for sprinkling over cooked cake.

  • Instructions:

  • I used a tube pan.
  • (Usually a spring-form pan
  • is used for a french apple cake,
  • I didn't have one on hand.)

  • Grease well and line the bottom 
  • with parchment paper.

  • Preheat oven to 350 deg. F.

In  a bowl, whisk together the flour,
 baking powder and salt.

With a mixer,  cream the butter with
 sugar until light and fluffy, about 3 minutes.

Add the eggs, one at a time beating well 
and scraping down the sides of
 the bowl after each addition.
Beat in the vanilla and rum.

The batter will look grainy at this point.
Add the flour mixture and mix on 
low speed until just combined.

Fold in the chopped apples.

Place the batter into the prepared pan
 and smooth out the top.

Bake about 40 minutes or until
 the cake is golden and a toothpick
 inserted into the centre comes out clean.

Allow the cake to cool on a rack.
Run a blunt knife around the edges of the cake.
Carefully invert the cake on a plate.

Using a fine sieve, dust with confectioner's sugar.

Serve with whipped cream or vanilla ice cream


  • Thanks for visiting my blog xo