Tag Archive | Cakes

Peach Crumble

Traditional cobblers were an English invention which come in both sweet and savory formats. Generally a cobbler is defined as a filling topped with a bread or cake topping.  At one point one of the most popular cobblers was a suet pudding with a puff type pastry lid.  Many places in England still serve these puddings often in individual servings.  I had them a million years ago at a place called the Ale House in Scotland and they were one of the best things I ate.  The cobbler took on a different form when the English colonists settled in the Americas and didn’t have access to all the ingredients usually in an English pudding, so they would take fruit and cover it with biscuits or other breads.  Light cakes became popular over the years, particularly once boxed cake mixes gained popularity. The term cobbler has come to encompass these covered fruit sauces, buckles, grumps, crisps, crumbles and several other fruit desserts.  In Utah these cobblers were a staple of early settlers as they could be easily cooked off in large pots and were a great place for scrap dough and fruit which might be a little bruised or over cooked.

A crumble is a sub-type of cobbler where the topping is a crumbly and, when well cooked, crunchy combination of flours, sugar and butter, sometimes with oats or nuts. This is broken up over the filling and remains as the name would have you believe, crumbled.

I love crumbles, particularly when the filling is apple or peach. I like cakey cobblers better with berry fillings, but each to their own.  In the following recipe you can slice peaches fresh, or drain preserved peach slices and use those instead. Either is fantastic!

Utah Peach Crumble

Utah Peach Crumble

2-3 pounds sliced peaches

1/2 cup vanilla sugar (this is easy to make by putting scraped out vanilla beans in a container of sugar and just letting it sit, regular granulated sugar will work as well)

1 tsp vanilla extract

1/2 tsp ground nutmeg

2-3 Tablespoons Ultra Gel

Crumble Topping

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 cup sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1 large egg

1/2 cup butter, melted

Combine fruit, sugar, nutmeg and vanilla and allow to sit for 5-10 minutes to pull the juices.  Add Ultra Gel and stir to combine.  Set aside.

Form the crumble by combining flours, sugar, salt, cinnamon and Ultra Gel.  Add the beaten egg, stirring lightly with a fork until the mixture is crumbly and moist.  Set aside.

Place fruit mixture in a 9×13 inch pan.  Cover with crumble.  Top everything with the melted butter.  Bake for 40-45 minutes in a 375 degree oven.  Serve warm. (Or eat the next morning for breakfast.  It’s pretty darn good cold too.)

Alternatively divide the fruit mixture into individual ramekins, cover with crumble and drizzle with butter.  Cook at 375 until tops just begin to brown.

Fake it Lemon Bars – Pintrest Recipe

Sooo…come to find out if you forget to hit the publish button the blog never goes up.  This should have been yesterday’s blog, but it’ll do for a snowy Utah morning instead.


I have to admit I have a strange relationship with Pintrest.  I’ll go for a long time without even looking at the site and only pinning a thing or two in my wanderings.  Then I will suddenly have a week or three where I’m digging through the site for inspiration and pinning and just into it.  Then it goes away again.  This is rather like my love affair with various flavors of soda, but that’s a post for another time.

In my recent Pintrest frenzy I’ve seen a quick ‘dump cake’ recipe come up over and over again.  I’d love to give credit to the original creator, but I’ve yet to figure out where it first came from.  If anyone wants to enlighten me I’ll happily give credit and linkage.  Anyway…this is like the world’s easiest recipe for a lemon bar/cake so I gave it a try this weekend.

Here’s the recipe:

Fake it Lemon Bars

1 angel food cake mix

1 Tablespoon Ultra Gel

1 can lemon pie filling

Combine and mix until smooth but not over beaten.  Pour into a 9×13 pan and bake at 375 for 20-30 minutes until the top starts to brown.  Remove from the oven.  Cool.  Garnish with powdered sugar and eat.

fake it lemon bars 1 fake it lemon bars 2


So this is a way easy recipe but there are a few things I noticed and did differently.  I added the Ultra Gel as it helped the moisture level for my altitude.  I noticed when you pour in the pie filling it looks like there is no way that’s enough moisture to completely rehydrate the cake mix.  I had a huge urge to add water or milk.  Don’t do this!  Just keep stirring and it all works out just fine.

In the end this makes a kind of gummy lemon bar which is half way between classic lemon bars and a lemony cake.  For a quick dessert we liked it, though it wouldn’t take the place of either of my favorite lemon bar or lemon cake recipes.  I wanted more punch to it, which I might get with a homemade lemon pie filling, but that kind defeats the dump and go nature of this recipe unless I happened to have canned my lemon curd, which I haven’t done for the last few years.  However, this may encourage me to do so.  I’ve also seen this recipe with a can of blueberry pie filling and I’ve pondered trying it with blackberry or apple…  I’ll let you know how that goes.