The Crumble Rumble - Desserts for any Occasion

The famous American author, Ernestine Ulmer, once said "Life is uncertain. Eat dessert first".  This is a statement that Andrea can whole heartedly get behind. When we were young our mother would create glorious dinners that, on more than one occasion my sister half heartedly picked at until she was excused.  Our parents always thought, she will be sorry, she'll be hungry later! But, little did they know Andrea always kept a stash of secret sweets carefully hidden in her bedroom.  This weeks culinary adventure is a topic Andrea can embrace without hesitation, The Crumble Rumble is all about sweet flavors and the versatility of that final course in our meal. Dessert anyone?

Peach Raspberry Crumble Tart
Developed, Tested and Finalized by Andrea Madigan-Wilken

For much of history, sugar was a slave driven industry, afforded only by societies upper echelon. How thankful I am that sugar is no longer held hostage, but rather a readily available commodity to us all. Who knows what desperate measures I would have taken in order to acquire a meager amount? Candy and desserts can lift your spirits and alleviate your stress. Children will jump at the chance to make their beds and finish their chores if a sugar-coated allowance is offered. Routinely denying yourself life's little pleasures can be destructive so go ahead and enjoy sweet treats and sugary surprises, you deserve it!



Ingredients:
3/4 cup chilled, Unsalted butter, cubed
1/3 cup finely ground macadamia nuts
1 1/2 plus 1 tablespoon flour
3/4 cup plus 2 tablespoons sugar
1/3 cup packed light brown sugar
3/4 teaspoon salt
1 1/2 cups sliced peaches
1 half pint raspberries
1 large egg, slightly beaten
1 egg yolk
1/3 cup heavy cream
1/4 cup milk


Directions:

• Preheat oven to 350.
• Butter a 9 inch spring form pan and set aside.
• In an electric mixer or large bowl, combine ground macadamia nuts, 1 1/2 cups flour, 1/2 cup sugar, 1/3 cup light brown sugar and 1/2 teaspoon salt. Mix to combine.
• Add butter and mix until the crumb begins to stick together, 2-3 min.
• Press 3 cups of the crumb mixture into the prepared pan. Spread evenly into the bottom and approx. 1'1/2 inches up the sides of the pan. Set remaining crumb mixture aside.
• Bake crust until set, approx. 18-20 min. Set aside to cool.
• Once cooled spread raspberries and peaches evenly on the bottom of the crust.
• In a medium bowl combine 1 tablespoon flour, 1/4 cup plus 2 tablespoons sugar, egg, egg yolk, heavy cream, milk and 1/4 teaspoon salt. Whisk until smooth.
• Pour custard over fruit and top with remaining crumb mixture. Bake until custard is set and is slightly golden. Approx.. 45-50 min. Let rest 20-30 min. Before cutting. Enjoy!

Strawberry Apple Rhubarb Pocket Pies
Developed, Tested and Finalized by: Vanessa Madigan

I am certain that many of you are wondering how in the world I am going to incorporate Tabasco and Chiles into my dessert. Well, I am not.  You are officially given a one week reprieve from all things spicy.
In most cases if I have the option between a sweet and wonderful dessert or a cheese plate, I will opt for the cheese plate.  Its odd, because  although I am not a dessert girl , I am most definitely a "stress baker".  Being a "stress baker" simply means that the more stressed out I get, the more my friends and family are bombarded with homemade baked goodies.
Now, don't get me wrong, a bit of sweetness and richness is wonderful at times, that's why I love the following recipe.  Its just enough.  These little pocket pies are small enough to make a wonderful assortment for a BBQ, letting you guests pick their own flavor.  They are also perfect to take as to work  as a mid day pick me up or toss in a lunch box, for a special treat. You can fill these little suckers with fresh seasonal fruit, gelatin style pie filling or even pizza sauce and cheese for a mini calzone! The sky is the limit with these perfect little pies!

Ingredients:
1 egg beaten with 1 tsp water
2 packages of pre-made pie dough, or enough homemade pie dough to make 2 pies.
1 Tbsp. Vanilla extract
1 Tbsp. Lemon Juice
1 Cup sugar
1/3 Cup Flour
1 Cup chopped apples, chop into very small cubes
1 Cup Strawberries, chop into very small cubes
1 Cup Rhubarb, chop into very small cubes
1/2 Cup Coarse sugar, for dusting

Directions:

• Preheat oven to 400 degrees
• Roll out pie dough (if using packaged pie dough, thaw and unroll according to manufacturers instructions)
• In a large bowl mix  apple, rhubarb and strawberry with the lemon juice and vanilla.
• Add the sugar and the flour to the fruit mixture.
• Return to the pie dough and using a large biscuit cutter, or cookie cutter (approximatey 3.5 inches) cut pie dough into 16 rounds.
• Spoon about 2 tbsp. of  fruit mixture into the center of the pie dough, be careful to leave plenty of room around the edges to press dough together.
• Top the first piece of pie dough with a second piece  dough round and using a fork press gently around the edges to seal pocket pie together.  Continue this process until all of your rounds are used and you are left with 8 mini pies.
• Place mini pies on baking sheet and brush with egg wash.  Sprinkle with coarse sugar and place in oven.
• Bake for about 20 minutes.  Remove from oven and set on cooling rack to cool before serving.