~~ Fruit Crisps ~~

Ingredients:

• 4 cups fruit
• 1/4 cup of raisins (optional, good with the apple filling)
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

You can use blueberry, strawberries, raspberries, blackberries, peaches, or apples. For the apples and peaches cut into wedges.

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the fruit evenly in a 10-inch round pie dish.
• Mix flour, brown sugar, butter, cinnamon, nutmeg, raisins, and salt in a bowl using a fork evenly crumbled the butter into the mixture. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

~~ Fruit Cobbler ~~

Ingredients:

• 2 Cup Fruit*
• 1/4 cup plus 2 tbsp. butter
• 2 tbsp. sugar
• 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 cup milk
• ¼ tbsp. brown sugar
• ½ tsp. cinnamon**
• ½ tsp. nutmeg**

Directions:

• Melt the  butter and put all but the 2 tbsp. in a Pyrex 10 inch pie dish. 
• Combine the white sugar, flour, baking powder and salt, add the milk and the 2 tbsp. of butter stir until mixed. 
• Pour batter over butter in baking dish BUT DO NOT STIR. 
• Spoon the fruit* mixture on top of the batter. Bake at 350 degrees for 1 hour.

*For apple (about 3 apples) and peaches (about 4 peaches): Peel and slice them in to wedges. Then combine the cinnamon, nutmeg and the brown sugar in a 1-gallon ziplock bag and then add the fruit. Shake to coat the fruit. Spoon the fruit mixture on top of the batter.

**For Blueberries, Strawberries, Raspberries and blackberries: Do not use the cinnamon & nutmeg. Remove the stems and spoon the fruit mixture on top of the batter.

Serving size: 1/2 cup is about 28g of carbs.

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Fruit Cobbler – Alternative Recipe

Ingredients:

• 6 peaches (Or Apples, or Blueberries, or Strawberries)
• 1 cup brown sugar (Reserve 2 tsp. For topping)
• ½ cup melted butter
• 1 cup pancake mix
• ½ cup milk
• ½ tsp. Cinnamon

Optional:

• ½ cup of Oatmeal
• Glazed Pecans

Directions:

• Preheat oven to 375 degrees F.
• Blanch the peaches, (peel the apples) in boiling water for 30 seconds and put in ice water to shock the peaches and stop the cooking. Slice them in to eighths.
• Mix the brown sugar and cinnamon in a Ziploc bag, add the peach slices and shake to coat them with the mixture. Put the peaches in a Pryrex pie dish.
• In a bow mix the pancake mix, milk, melted butter, (optional oatemal), and the remainder of the brown sugar and cinnamon mix. Pour over the peaches.
• Place in oven and bake for 40-50 minutes, take out of the oven and sprinkle the 2 tsp. Of brown sugar on the top (also the glazed pecans if you are using them) and place back in he over for 10 minutes or until golden brown and crust on top appears set. Remove from oven and allow to cool slightly. Can be served warm, topped with ice cream, or at room temperature.

I use less sugar because I don’t like the cobbler too sweet but you can add up to another ½ cup of sugar if desired.

Calories: 323kcal

Carbohydrates: 47g

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~~~ Basic Fruit Cobbler~~

Ingredients

• 6 tbsp. unsalted butter
• 1 cup flour
• 1 ½ teaspoons baking powder
• ½ tsp. salt
• ½ cup sugar
• 1 cup milk full or low fat
• 1 tsp. vanilla extract
• 12-15 ounces frozen fruit

Directions:

• Preheat oven to 350^oF.
• Melt 6 tablespoons butter and coat the bottom of the pan.
• Mix together all the ingredients except the fruit and mix well.
• Pour the batter in the pan and dd the frozen fruit on top of the batter and DO NOT STIR.
• Bake for about 45-50 minutes or until the golden brown

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 There is a great debate going on... peaches with skin or not!

To settle the debate I asked an AI to settle the debate... So I asked my favorite AI Perplexity:

Answer
Peach cobbler can be made with or without the skin, depending on personal preference and the recipe being followed.
With Skin
Some recipes suggest leaving the skin on the peaches for a more rustic texture and additional color. For example, one source mentions that they do not peel their peaches because they find the skins acceptable and do not want to go through the hassle of peeling. They report that the cobbler turned out delicious and no one could tell the difference.
Without Skin
Conversely, many traditional recipes recommend peeling the peaches. Peeling is often suggested to avoid the texture of the skin, which some people find unappealing. A common method for peeling involves blanching the peaches in boiling water for a short time, which makes the skins easier to remove. This approach is frequently used in recipes to ensure a smoother filling and a more uniform appearance in the final dish.

In summary, whether to peel peaches for cobbler is a matter of personal choice. Both methods yield a tasty dessert, so you can choose based on your texture preference and the effort you want to invest.

And so the great debate goes on!

~~ Strawberry Tiramisu ~~

 Ingredients:

• 16oz. mascarpone cheese
• ½ pint of fresh strawberries
• ¾ cup confectioners' sugar
• 8 oz. whipped cream ( Can use frozen whipped cream, but defrost first. )
• 1 cup of coffee at room temperature
• 4 tbs. coffee liqueur
• 24 ladyfingers
• 2 tsp. unsweetened cocoa powder ( Or shaved dark chocolate )

Directions:

• In a large mixing bowl blend together the cheese and sugar and then fold in the whipped cream.
• Lastly add the coffee and coffee liqueur and place the mixture in the refrigerator for at least one hour.

To serve; remove the stems and core the strawberries, then cut them in half. In a dessert bowl place two ladyfingers cut in half. Scoop the filling on top of the ladyfingers. Then place four strawberry halves on top of the filling and sift the cocoa powder ( or shave the dark chocolate ) on top.