What’s better than warm fruit crumble with cold vanilla ice cream on a hot day? Not having to share it! Inspired by a late-night craving, below is a recipe for peach crumble — that’s just for you!
There’s no need to lay out the virtues of crisps, crumbles, and cobblers — they speak for themselves. But I will say that while peaches are in season, you should do as much with them as you can. Fresh, local peaches are a whole other breed compared to what we have access to the rest of the year. Sweet, floral and tender with vibrant orange flesh, they’re out-of-sight.
August is the middle of the peach season, and the varieties available right now are ideal for cooking. When buying peaches, look for smooth, firm skin. Avoid wrinkly skin as the fruit may be overripe, and also avoid those with bruises or uncharacteristic marks. Store peaches at room temperature until they’re ripe — you can tell they’re ripe when you gently press on them and the flesh indents. At this stage, it’s best to store them in the fridge.
This recipe for personal peach crumble is quick and easy. I like peaches to remain a bit firm in my crumble, but if you prefer yours soft and mushy (I don’t judge), then cook for an extra 30 seconds in the microwave. Also, go wild with flavours — adding berries or other fruits (such as plums and apricots) will work just as well.
Personal peach crumble
Prep: 5 min
Total: 10 min
Makes: 1 serving
- 2 tbsp quick oats
- 1 tbsp flour
- 2 tsp butter
- 3 tsp brown sugar
- pinch cinnamon
- pinch salt
- 2 peaches, peeled and chopped
- 1/2 tsp lemon juice
- Pinch lemon zest
Tags: dessert, fall, peach crumble
- STIR oats with flour, butter, 1 tsp brown sugar, cinnamon and salt in a small frying pan over medium high. Cook, stirring until mixture is crumbly, golden and the flour is cooked through, 3 to 5 min. Reserve.
- COMBINE peaches with 2 tsp brown sugar, lemon juice and zest in a mug. Microwave on high for 1 minute.
- SPOON crumble over peaches. Serve with ice cream. Enjoy!
If you have extra time, your bases are covered with Chatelaine’s best-ever basic pizza dough and gluten-free pizza dough, but what about when you’re craving pizza, and just don’t have the time? This is essentially my own demographic: the perpetually harried, need to feed the family in 30-minutes or less category. My family loves pizza, but the idea of making dough at 5 p.m. is a non-starter. If only there was a pizza dough that was ready in minutes…
Ta-da! May I present the following pizza dough: It makes one thin-crust 12 x 12 inch crust in ten minutes. Since this dough has no yeast, it doesn’t rise — I suggest rolling it fairly thin so it’s not overly dense. If you like your pizza crust a little thicker, try a 10 x 10 inch crust. This recipe needs no proofing and no waiting — just knead and go. One pizza can feed about two people, but since it takes only minutes to pull together, make two or more batches and have a pizza party!
10 minute pizza dough
Prep: 10 min
Total time: 10 min + baking time
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp chopped parsley, rosemary or thyme (or whatever you have)
- 3/4 cup low-fat (not non-fat) sour cream
Tags: 10 minutes, dough, pizza
- STIR 1 cup flour with baking powder, salt, herbs and sour cream in a medium bowl. Turn out onto a floured surface. Incorporate the remaining 1/4 cup flour into the dough by kneading. Knead for 5 to 7 minutes, or until dough is elastic, uniform and not too sticky. (If you need to add a few extra tablespoons of flour that’s fine).
- ROLL out into any shape (about 12 x 12 inches) on a floured surface.
- TOP with desired pizza toppings. Bake for 20 to 25 minutes at 400F or until the bottom of the crust is golden.
Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!
1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.
2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.
3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.
*Recipe courtesy of the Chatelaine Kitchen
A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.
Tags: easy, ice cream, summer
PREP 30 MIN | TOTAL 2 HOURS | SERVES 6
Tags: dessert, fruits, no bake, snack, summer, tarts
4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup 35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest
- SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
- STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
- BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
- STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.
Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg