Raspberry Peach Crisp is Gorgeous and Delicious

Servings: 6 serving(s)

Prep time: 25 minutes

Total time: 60 minutes

Cooking time: 35 minutes

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raspberry peach crisp

In August we gorge on peaches.

Basket after basket empties on our counter as we grab them two at a time to eat whole, the juice dripping down our arms. We slice them into yogurt and have now been enjoying them in juicy fruit crisps paired with raspberries.

They’re a lovely match, peaches and raspberries.

The colours are gorgeous together but the flavours are an even better match. They’re both aromatic, but in different ways and the bright flavour of the raspberries lifts that oh so peachy flavour just enough so that it doesn’t overwhelm. Then there’s the texture of barely-cooked peaches…Just so perfect.

Raspberry Peach Crisp

I never peel peaches. I can’t be bothered really and a gentle scrub under cold water gets rid of the fuzz. If you prefer your peaches peeled it’s fairly easy. Bring a pot of water to the boil, slice an “x” in the bottom of each whole peach and set them in the boiling water for about 30 seconds. Remove them directly into a bowl of ice water and then slip off the skins.

Raspberry Peach Crisp

This is an extra juicy fruit crisp and so flavourful that you needn’t serve anything with it. Plain vanilla ice cream would be good if you want a richer, sweeter dessert. A little whipped cream on the side, or fresh cream poured over, would be good too.

In case you’re wondering where molasses fits in here, molasses and peaches are a classic combo. Molasses is less sweet than sugar and adds a bit of tangy flavour.

Raspberry Peach Crisp leftovers are perfectly acceptable as breakfast, in our house anyway.

Raspberry Peach Crisp Recipe

Ingredients:

  • 6 peaches, gently scrubbed
  • 1 pint raspberries (about 2 cups)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. sugar
  • 1 cup flour
  • 1 cup rolled oats
  • ½ cup brown sugar
  • ½ cup butter

Instructions:

  1. Preheat oven to 375 F
  2. Cut peaches off the pit and slice into 8 wedges each. Toss in a bowl with raspberries, molasses and sugar.
  3. Spoon mixture into a baking dish.
  4. In another bowl combine the flour, oats and brown sugar. Cut in the butter.
  5. Sprinkle the mixture over the fruit and bake for 35 minutes or until bubbly.

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Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

Servings: 3-4 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

There’s something about the consistency of Greek yogurt that’s irresistible. It’s like pudding, especially when you stir a bit of molasses into it.

In fact, Greek yogurt sweetened with molasses tastes a lot like molasses kisses.

Topped with a little strawberry rhubarb compote, or your favourite fruit, molasses kiss Greek yogurt makes a great breakfast or afternoon snack.

Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

I have always preferred to buy plain yogurt instead of sweetened, flavoured yogurt. I like my yogurt a little sweet, but I like to go the natural route with sweeteners and most flavoured yogurt contains artificial sweeteners. In fact, you need to be a good label reader to avoid the artificial stuff.

It’s much easier to go with plain yogurt and sweeten it yourself.  

Sweetened Greek yogurt is a good stand-in for whipped cream. It’s a bit like Devonshire cream so great with scones too.

Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote Recipe

Makes 3-4 servings

  • 2 cups plain Greek yogurt
  • 3-4 Tbsp. Crosby’s Fancy Molasses
  • Strawberry rhubarb compote, to taste (recipe below)

 Stir molasses into Greek yogurt. Spoon into individual serving bowls and top with a dollop of fruit compote or fresh berries

Strawberry Rhubarb compote:

  • 1 1/2 heaping cups chopped rhubarb
  • 1 heaping cup sliced strawberries
  • Sugar to taste
  1. Place fruit in a saucepan, cover and cook over low heat until soft. (Fruit should release enough liquid to keep from burning. If not, add water a tablespoon at a time.)
  2. Mash with a fork then stir briskly to desired consistency.
  3. Sweeten to taste, adding sugar one tablespoon at a time.

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Molasses Roasted Cherries with Greek Yogurt

Servings: 2 serving(s)

Prep time: 5 minutes

Total time: 30 minutes

Cooking time: 25 minutes

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molasses roasted cherries

This can be your red and white Canada Day breakfast or dessert.

Summer has arrived in my neck of the woods and we enjoyed a sun drenched long weekend at our cottage in these few days leading up to Canada Day. I hope that you have been able to dive into summer like we have here in Southern New Brunswick.

Quincy moss glenn collage

The weekend continues on this eve of Canada Day and great festivities are planned for tomorrow. I have been looking for our Canada flags to plunk in the garden by the back door but it looks like they have been seconded for yet another game of capture the flag.

It all got me thinking about red and white desserts and what I’d like to eat tomorrow. According to the forecast it’s going to be muggy, so nothing too rich, I think.

molasses roasted cherries 2

I have a fresh bag of cherries and a tub of Greek yogurt and of  course lots of molasses so this will be my Canada Day treat tomorrow:

Molasses roasted cherries with Greek yogurt that has been sweetened with a little molasses.

molasses roasted cherries 3

It’s lovely and patriotic with deep red cherries and thick Greek yogurt. The roasting and the molasses gives a  robust sweetness to the dish and adding molasses to the Greek yogurt gives it a smooth molasses kiss flavour. That’s why this dish works for breakfast or dessert.

Molasses Roasted Cherries with Greek Yogurt Recipe

Serves two

Ingredients:

  • 1 cup Greek yogurt
  • 3 Tbsp.Crosby’s Fancy Molasses, divided
  • 1 cup pitted cherries

Directions:

  1. Stir 2 Tbsp molasses into the yogurt. Mix until combined
  2. Preheat oven to 400 F. Toss cherries with 1 Tbsp of molasses and roast in a baking dish for 20-25  minutes
  3. Divide yogurt between two bowls and spoon over the roasted cherries.

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Strawberry Rhubarb Pudding Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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strawberry rhubarb pudding cake
“Pudding Cake.” Don’t you just love the sound of it?

Where I grew up we’d call this a cobbler but the sound of the words “Pudding Cake” can just about make my mouth water. Warm desserts are irresistible especially now that it’s spring and fresh local fruit is beginning to appear.

strawberry rhubarb pudding cake

The “pudding” is a deliciously tart fruit compote of strawberries and rhubarb topped with a ginger scented sponge cake. Where the “pudding” meets the cake is a delightfully moist mixture of cake and compote, but the cake on top keeps its crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

You could use this recipe through until Thanksgiving, just substituting in-season fruit as you go.

As with my Ginger Cardamom Rhubarb Crisp recipe, I prefer to serve this dessert with a drizzle of fresh cream, but whipped cream or ice cream would be good too.

Strawberry Rhubarb Pudding Cake Recipe

Adapted from Epicurious.com

Ingredients:

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. sugar
  • 2 cups chopped rhubarb*
  • 1 cup sliced strawberries
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ cup sugar
  • 1/2 tsp. ginger
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

* Can substitute other fruit (raspberries, cherries, peaches, blueberries…)

Instructions:

Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
  2. Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture and set aside.
  3. Pour remaining fruit into the prepared baking dish.

For the cake part:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt.
  2. In a small bowl whisk together egg, milk, butter and vanilla.
  3. Add wet to dry and mix just until incorporated.
  4. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter. 
  5. Bake 25-30 minutes

Eat hot or warm drizzled with cream.

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strawberry rhubarb pudding cake