Kasey Wilson: Homemade Fruit Desserts for Fall

Bruno Feldeisen learned how centuries of immigrants from Holland, Germany, Italy, and other lands made North America a place of endless possibilities. And he applies that knowledge in his delightful book, Baking with Bruno: A French Baker’s North American Love Story.

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When pastry chef Bruno Feldeisen came to the United States from France in 1988, he had never heard of French fries or shoemakers. After a week exploring New York City, he walked into a bookstore and found Jim Dodge’s The American Baker.

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“It was a revelation for me,” says Feldeisen. “I was like ‘Wow, they have bakers in America!’ And there were the recipes and inspiration for many desserts, all tasty with a real soul. “

He learned how centuries of immigrants from Holland, Germany, Italy, and other lands made North America a place of endless possibilities.

And he applies that knowledge in his delightful book, Baking with Bruno: A French Baker’s North American Love Story.

You can use apples, peaches, apricots, plums, pitted cherries, or a fruit mix for baked desserts. Add raisins, dried cranberries, dried cherries, or minced candied ginger. Toppings can be varied by adding chopped hazelnuts, sliced ​​almonds, or sesame seeds or replacing the oatmeal with granola.

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A streusel topping tops this blueberry crunch, baked in a cast iron skillet to enhance its homey flavor.  Photo: Henry M. Wu.
A streusel topping tops this blueberry crunch, baked in a cast iron skillet to enhance its homey flavor. Photo: Henry M. Wu. Photo by Henry M. Wu /PNG

Warm Blueberry Crisp with Brown Sugar Oat Streusel

The crunchy oatmeal in this recipe adds a unique texture when used as a topping on any cake or crumble. It’s also delicious on its own once it’s baked. Adapted from Baking with Bruno: A French Baker’s North American Love Story.

Streusel Topping:

1 cup (250 ml) cake flour

¾ cup (180 ml) light brown sugar

½ cup (125 ml) rolled oats

1 tsp (5 ml) sea salt

1 tsp (5 ml) baking soda

1 tsp (5 ml) ground cinnamon

2 tablespoons (30 ml) ground coffee (optional)

¾ cup (180 ml) butter, cubed

Filling:

4 cups (1 liter) fresh or frozen blueberries

¼ cup (60 ml) orange juice

½ cup (125 ml) sugar

1/3 cup (80 ml) light brown sugar

2 tablespoons (60 ml) cornstarch

1 tsp (5 ml) lemon zest

1 tsp (5 ml) vanilla

Preheat the oven to 350F.

For the streusel, place the cake flour, brown sugar, oatmeal, salt, baking soda, cinnamon, and coffee if using in the bowl of an electric mixer. Using the paddle attachment, mix on low speed for 1 minute. Add vanilla. Add the butter and mix on low speed until the mixture is combined and has a gritty texture. (Streusel can be refrigerated tightly for up to 5 weeks).

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For the filling, combine the orange juice, both sugars, cornstarch, lemon zest, and vanilla extract. Add the blueberries and mix gently until coated with the ingredients. Transfer to an 8-inch cake pan and coat evenly with streusel. Bake for 40 minutes or until topping is golden brown and fruit is tender. Makes 4 servings.


Crisp pear

12 pears (Bartletts are good), peeled, cored, and thinly sliced

1 cup (250 ml) sugar

3/4 cup (175 ml) dry red wine or apple juice

1/2 cup (125 ml) pure maple syrup

2 tablespoons (25 ml) fresh lemon juice

2 tablespoons (25 ml) cornstarch

1 cup (250 ml) raw oatmeal

1 cup (250 ml) brown sugar, packed

1/4 cup (50 ml) all-purpose flour

1 tablespoon (15 ml) ground cinnamon

1/2 cup (125 ml) butter, cooled and cut into small pieces

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Preheat an oven to 350 ̊F.

In a large bowl, combine the pears, granulated sugar, wine, maple syrup, lemon juice, and cornstarch. Let stand for 15 minutes.

Meanwhile, combine oatmeal, brown sugar, flour, and cinnamon in medium bowl. Using a fork, stir the butter into the mixture. It will be quite dry.

Grease a 9-by-13-inch baking pan and fill with pears. Sprinkle oatmeal mixture on top, pressing gently to even out. Bake for 35 to 40 minutes, until bubbly and golden. Let cool for 30 minutes before serving with vanilla ice cream.

Serves 12.


Strawberry rhubarb cobbler

Food writer Johanna Burkhard uses this recipe for each fruit as the season arrives (frozen fruit can be used without thawing). Heating the filling before adding the topping prevents the cookie mix from soaking to the bottom.

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Filling:

4 cups (1 L) fresh or frozen chopped rhubarb

2 cups (500 ml) strawberries, sliced

¾ cup (175 ml) sugar

2 tablespoons (30 ml) cornstarch

1 tsp (5 ml) orange zest

Addition:

1 cup (250 ml) flour

¼ cup (50 ml) sugar plus more for dusting

1½ teaspoon (7 ml) baking powder

¼ teaspoon (1 ml) salt

¼ cup (50 ml) cold butter, cut into chunks

1 teaspoon (1 ml) pure vanilla extract

½ cup (125 ml) milk

Preheat the oven to 400F.

For filling, place rhubarb and strawberries in 9-inch round or square baking dish. In a small bowl, combine the sugar, cornstarch, and orange zest. Sprinkle the mixture over the fruit and mix gently.

Bake the filling for 20 to 25 minutes (30 minutes if using frozen fruit) or until hot and bubbles appear around the edges.

Meanwhile, make the topping: Measure the flour, ¼ cup sugar, baking powder, and salt into a mixing bowl and toss to combine. Cut in butter until the mixture resembles coarse crumbs. Add the vanilla to the milk and add to the dry ingredients all at once, stirring quickly to make a smooth, sticky batter. Set aside.

As soon as you remove the filling from the oven, pour the topping mixture into 8 large tablespoons. Lightly sprinkle with sugar.

Return the cobbler to the oven and bake for an additional 25 to 30 minutes, until the top is golden brown and the fruit is bubbling.

Makes 8 servings.


Cooking tip: overwhipped cream recovery

If you’ve accidentally whipped the cream for a long time and it starts to look set, try this trick: Gently fold the unwrapped cream into the mixture 1 tablespoon at a time until the desired consistency is achieved.

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Reference-vancouversun.com

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