Cran-raspberry Crumble

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I did it! I made the perfect dessert for Thanksgiving. Yup, that’s right! Look no more. It’s the most incredible crumble EVER!!  Don’t get me wrong, I’m still a firm believer that cheesecake, pumpkin and apple pies should still be on the dessert table, but this will be a delicious new addition…YUMMM!

I don’t think cranberries get the respect they deserve. They are perfect when they are paired with apples, raspberries and oranges (and a little lemon zest too!).  I am a lover of anything raspberry too, so putting these two together with some sugar, citrus zests and extracts, makes for a bowl of goodness!  I made some homemade vanilla ice cream to have with mine, but whipped cream would work too🤗.

Cran-raspberry Filling

  • 3½ cups (350 grams) cranberries
  • 2½ cups (375 grams) raspberries
  • ¼ cup (45 ml) orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¼ cup (250 grams) granulated sugar
  • 1 tablespoon orange zest
  • 1½ teaspoons lemon zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup tapioca flour (30 grams)

Crumble Topping

  • 1 cup plus 5 tablespoons (about 158 grams) all-purpose flour
  • 6 tablespoons (75 grams) granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 tablespoon sugar 

Directions

Preheat oven to 375º degrees. Lightly butter a 2-quart baking dish. Put the cranberries and raspberries in the prepared baking dish. In a small bowl whisk the orange juice and extracts together and drizzle over berries. In a small mixing bowl, add the sugar and zests and mix until well combined. Work the zest into the sugar to release the essential oils for maximum flavor. Add the spices and tapioca flour; whisk until thoroughly combined. Sprinkle mixture evenly over the fruit.

In a medium bowl, whisk the flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut the butter into flour mixture until it resembles small pea-sized pieces. Whisk the extracts and egg together. With a fork, gently toss the beaten egg and extracts into the flour mixture until moist and the dough starts to hold together. Continue to gently blend your with fingertips until combined.

Be careful not to overwork the dough. Sprinkle the crumble mixture evenly over the fruit filling. Sprinkle topping with sugar.

Bake until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve with scoop of vanilla ice cream and/or fresh whipped cream.

Makes 8 to 10 servings

 

Chocolate Raspberry Pavlova

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In honor of National Chocolate Day (yes, it’s a real day), I made a chocolate Pavlova,  topped with a thin layer of delicious chocolate, whipped cream and fresh raspberries. This pavlova is so light and airy with all “feels” of a decadent dessert. There are a few easy components, that when put together, have an out of this world taste!

As a food blogger, I love all the “special” days that are food related. There are certain things that I am particularly fond of and chocolate is at the very top of that list!  I wanted to make something a little different for you today.  Pavlova always sounded so intimidating to me, but I can assure you it is one of the easiest desserts I have ever made.  Most of the time making a pavlova is in the baking and cooling.  It needs to be baked on a low temperature for an hour, left in the oven for another 30 minutes with the oven off, and then cooled for 45 minutes after it’s removed from the oven.

I can guarantee you are going to love this yummy dessert. You can top it with any fruit and then drizzle a sauce of your choice (chocolate, caramel, salted caramel, etc.).

Ingredients:

  • 1 ½ teaspoons cornstarch
  • ¼ cup Dutch process cocoa powder (25 grams)
  • ¼ teaspoon cream of tartar
  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar (200 grams)
  • 4 0z. good semisweet chopped chocolate (113 grams)
  • 1 cup very cold heavy whipping cream (237 ml)
  • ¼ cup confectioners’ sugar (25 grams)
  • 1 teaspoon vanilla bean paste
  • Fresh raspberries (for topping)
  • Salted caramel sauce (optional)

Preheat oven to 250 degrees. Line cookie sheet with nonstick parchment paper.  Using an edible marker, make a 9” circle.  I traced a 9” pan.  If your parchment paper isn’t nonstick, grease your paper with butter or shortening and dust with confectioners’ sugar.  Sift cocoa and cornstarch and set aside. Wipe the mixing bowl and whisk beater with lemon juice or vinegar to make sure it is free of any oils.  This helps the egg whites to form stiff peaks.  Mix egg whites and cream of tartar on medium speed for 1 minute.  Continue whipping the egg whites while gradually adding the sugar.  Gradually add the sifted cocoa and corn starch.  Once cocoa mixture is incorporated, turn mixer on high and continue to mix until stiff peaks form.

Spread the meringue mixture on the parchment paper in the circle. Make an indent in the middle (leaving about a 2” border).  Bake for about an hour until the meringue feels dry to the touch.  Turn the oven off and leave the meringue inside for about 30 minutes.  Remove from the oven and allow cooling on the baking sheet (about 45 minutes).

Melt the chocolate over a double boiler. Allow to cool slightly and then spread in the center of the meringue.  Whip the cream, confectioners’ sugar and vanilla bean paste.  Spoon in the center of the meringue on top of cooled chocolate.  Top with the fruit of your choice.  I like to sprinkle confectioners’ sugar on top.   Serve right away or refrigerate for a few hours.  This is such a treat!  I’m sure this will be a hit at any event!!