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How To Make Any Fruit Crisp in 4 Easy Steps — Easy Dessert Recipes

(Image credit: Christine Han)

Crisps are quintessential dessert fare, with many of us having fond memories of spring rhubarb or fall apple crisps in the memory banks of our childhood. Maybe the reason they show up so often, with their warm bites of buttery oat topping giving way to jammy fruit, is because they are entirely utilitarian. Their ingredients are few, they're best at using up fruit that's going soft, and you can make one without a recipe, completely by heart.

Once you understand the basics of making a crisp topping, you can use literally any fruit to make a sweet and juicy filling. Here's how to make a fruit crisp in four easy steps.

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Recipe: Gluten-Free Peach Crisp — Summer Desserts

(Image credit: Christine Han)

Warm, silky peaches studded with a crispy oat and almond topping should be the official dish of summer — and not just for dessert. This double-crusted oat and peach crisp can be breakfast, too. The top bakes up crisp and crackly, while the bottom crust becomes soft with a slight chew after some time soaking up the peach juices. It's a delicious hodgepodge of textures that other crisps or baked oatmeals cannot beat. Oh, and it's gluten-free to boot!

If you've never eaten or made a double-crusted crisp before, you are in for a treat. Just mix up one big batch of crisp topping and press half of it into a baking pan, mix up the filling, and then top with the remaining crisp mixture.

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Recipe: Maine Blueberry Milkshake — Bite-Sized Guide: Portland, Maine

(Image credit: Joe Lingeman)

If you've ever been to Duckfat, one of Portland, Maine's hotspot restaurants, you know they make some of the best milkshakes around. While you can't go wrong with one of their panini or an order of poutine served over duck fat fries, it's their milkshakes we crave the most — specifically the Maine blueberry shake. Inspired by the folks at Duckfat, we developed a milkshake recipe with a base that's even better than ice cream and blended in just the right amount of ripe blueberries. If there is just one cool, creamy treat that makes its way into your hands this summer, it should be this rich blueberry milkshake.

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Recipe: Buttermilk Caramel Sauce — Easy Dessert Recipes

(Image credit: Joe Lingeman)

Last year, in my quest to uncover all the most delicious and somewhat unexpected ways to use leftover buttermilk, I stumbled on a dessert sauce to top all dessert sauces. I reworked my favorite classic caramel sauce to put buttermilk at the helm, and the result is one that's sure to win your heart. It starts with nutty notes of butterscotch and the rich sweetness of caramel, and then surprises your tastebuds with a tangy twist that leaves you wanting more.

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Recipe: The Ulimate Sauce for Crisps, Crumbles, and Cobblers — Summer Desserts

(Image credit: Christine Han)

Doesn't vanilla butter sauce just sound delicious? This four-ingredient sauce is a real game-changer when it comes to summer fruit desserts. No need to make or buy ice cream or whipped cream — just warm a little cream, scent with vanilla, sweeten with sugar, and add a luscious knob of butter.

Fair warning: You're going to become so obsessed with this sauce that you'll be putting it on everything from crisps to cobblers to pancakes, and stirring it into your morning coffee. Here's how to fall in love with this simple sauce.

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How To Make the Easiest Gluten-Free Fruit Cobbler — Cooking Lessons from The Kitchn

(Image credit: Christine Han)

Fruit cobbler is the kind of homey dessert that can and should be eaten year-round. Whenever you find yourself with peak-season fruit, consider the cobbler. With the right recipe, pulling one together is easy. Here's what you should expect: A deep-golden biscuit topping with a crisp exterior and cakey center that hovers over a pool of luscious baked fruit.

The challenge in baking a gluten-free cobbler is preserving the inherent ease while baking with gluten-free flours. This recipes does it, though, with a final dessert that rivals its classic counterpart, thanks to a cream biscuit made with cornmeal, oat flour, and easy-to-find rice flour.

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