Strawberry Rhubarb Crisp

It's not very often that I have fresh picked fruit to bake with. The fresh strawberries and fresh rhubarb were a perfect combination. 

On a recent visit to my sister, she sent me home with several stalks of fresh rhubarb. Shortly after, we went to pick fresh strawberries in Northern Virginia with Miss A, who loved the experience (and the farm fresh taste testing). 

I referenced a Food Network recipe by Ina Garten that I thought was sure to be fail proof.  The flavor was great, but it did seem a little more runny than I would prefer. 

After I washed and cut up the fruit, I mixed the fruit in with the sugar, cornstarch and flour (I omitted the orange juice). Then, I mixed the crisp ingredients together until they held together nicely and packed it on top. It came out of the oven all bubbly and smelling like fresh jam. 

It was served with vanilla ice cream and resulted in early summer happiness.

Apple-Blackberry Crisp

This past summer, my mum and I stopped at an Amish farm stand and bought some gorgeous blackberries. We waited for quite some time for someone to come out and help us and this little girl was sitting on their porch quietly the entire time just looking at us and barely making a noise.  She couldn't have been more than a year old and I was surprised to find her out there on her own. She has the sweetest face and looked so cute in her little Amish outfit.  I almost thought she was a baby doll!

Their farm was immaculate and the wheat fields were bright gold and swaying in the wind making the most calm de-stressing sound. I could've taken a nap laying in that field after eating our blackberries!

 We brought the blackberries home and my mum was reminiscing about how her grandmother used to make apple blackberry pie. Well, we didn't make it then as it wasn't apple season.  But, it is now!  I have tons of honey crisp apples left from our last trip to the orchard...the ones that Audrey is munching on in this photo we recently had taken up at the family farm. I also found blackberries on sale at the local market and thought I'd make an apple-blackberry creation as my mum was coming over to visit. 

I didn't feel like making a traditional pie, so I went with a crisp. I cooked the apples slices first with butter, brown sugar, cinnamon and nutmeg to cook them down.  It's nice to just throw everything in together to bake, but if you do that with the blackberries, I suppose they would be complete mush.  The apples cooking on the stove top smelled amazing!  And, they looked so pretty when you tossed them in with the blackberries.

The blackberries cooked down and bubbled up making an amazing blackberry apple jam with soft chunks of fruit and a crispy oatmeal crust on top.  It was amazing served warm with vanilla bean ice cream in the company of my wonderful family. Mum really enjoyed it too!  I still have some of the blackberries left and may have to come up with another treat to make as mum is visiting me this week.

Recipe for Apple-Blackberry Crisp

(Adapted from Williams-Sonoma recipe for Apple-Blackberry Cobbler)

Ingredients:

Fruit mixture:

• 2-3 lbs. peeled and cored apples cut into slices (I used honey crisp)
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 3 Tbs. cornstarch
• Zest of 1 lemon
• 2 Tbs. fresh lemon juice
• 2 pints blackberries

Crisp:

• 1 cup rolled oats (regular or quick cooking)
• 1 cup brown sugar
• 1/2 cup flour
• 1/2 tsp. cinnamon
• 1/2 cup (1 stick) unsalted butter (room temperature)

Directions:
In a large stock pot, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, lemon zest and lemon juice. Transfer to stove, cover and set over medium heat. Cook the apples, stirring occasionally, until almost tender. Fold in the blackberries and transfer to an oven safe baking dish.

Preheat an oven to 350°F.

For the crisp topping, combine the oats, brown sugar, flour and cinnamon in a medium bowl. Cut in the butter until it resembles coarse crumbs. Sprinkle crisp topping over fruit filling until covered completely.

Bake the cobbler, uncovered, until the topping is golden brown and crisp, about 35-45 minutes. Let cool for at least 15 minutes before serving.  Serve with vanilla ice cream!

Ice Cream Cookie Sandwiches

I wanted to make some fun and easy to make ahead treats for this past weekend when I had family visiting, so I made a few different kinds of ice cream sandwiches. I've made plenty of cookies and I always try to make homemade ice cream, but this is the first time I've combined the two to make ice cream cookie sandwiches.

I tried a new recipe for a chocolate sugar cookie that I found on one of my favorite food blogs, Smitten Kitchen. I made homemade vanilla bean ice cream to make sandwiches with the chocolate cookies. While I thought the cookies were great out of the oven, I don't know if I cared for them as much when they were cold and frozen as ice cream sandwiches, but they were still yummy. It might have been because the other one I made was just so much better. I made my traditional oatmeal cookies and paired them with homemade cinnamon ice cream. This was the perfect combination and by far the favorite of the two. The cookies just have more texture and the ice cream was more creamy and flavorful with the cinnamon.



I baked the cookies a day in advance, let them cool and then stored them in air tight containers to keep them fresh. I made my ice creams in advance as well and let them harden more in the freezer. When I was ready to put together the ice cream sandwiches, I took the ice creams out of the freezer for about 10-15 minutes to let the ice cream soften so you could spread it. The vanilla ice cream I made was not a custard based ice cream though and it softened too much where it squished out of the cookies a bit when we wrapped them.

After we made the sandwiches, we wrapped them individually in aluminum foil and put them in the freezer to harden. It's nice that they can be made in advance and you can just pop them out of the freezer when you're ready for a treat. There are so many fun combinations you can try with different cookies and ice creams. The other thing I did not do that would be yummy is to roll the edges of the ice cream sandwich in nuts, chopped candy or mini chips before freezing them. You could also make chocolate fudge or caramel dipping sauce for even more indulgence.