My sister has a gift. The gift of making extremely amazing baked goods. This is one of my new all time favorites. Right up there with her pound cake recipe. She created this dessert using a hybrid of the recipes from Alton Brown and Joy of Cooking.
1 large ripe peach, halved, pitted and cut into small chunks (or 4-5 if you’re just using peaches)
1 1/2 cups blueberries or boysenberries
1 3/4 cups all-purpose flour (you can use up to 3/4 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
Combine in another bowl and beat until light and fluffy:
1/4 cup or 1/2 stick unsalted butter, softened
1 cup sugar (can reduce to 3/4 cup sugar if the peaches are very sweet)
1 large egg
Gradually beat in 1/2 cup milk
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (chilled)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
In addition to the directions above, position a rack in the lower third of the oven. Preheat the over to 350 degrees F. Butter and flour a 10-inch round cake pan or 9-inch square baking dish (C uses shortening instead of butter). Combine all the dry ingredients and then cut the butter up into pieces, using a fork to blend in the butter until the mixture is crumbly.
Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the struessel topping over the batter. Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick (or butter knife) inserted in the center comes out clean. Let cool in the pan on a rack for at least 20 minutes before serving.
Like an extra delicious coffee cake. Perfect at any time of day for any occasion.
A dear friend, S, makes the most amazing desserts, ever. I’m not the best baker, which means I rely on my friends to make these decadent treats. Turns out not only is S an amazing dessert chef, but she’s savvy too. This dish tastes like a million dollars, but is really easy to make. Thank you, S, for sharing this with me!
3 (8 ounce) packages reduced fat cream cheese, softened to room temperature
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough (store brand is fine!)
1/2 cup melted butter (key here is melted!)
1/2 cup white sugar (for topping)
1 teaspoon ground cinnamon
1/4 cup sliced almonds (more or less depending on taste. These are to sprinkle on top.)
drizzle of honey (this is what makes it a Sopapilla cheesecake!)
Preheat an oven to 350 degrees. Beat the cream cheese with the sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling-pin (gently!) to shape the each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Drizzle with honey while still warm. Cool completely in the pan before cutting into 12 squares. She adapted the recipe from this one on All Recipes.
This dish is sweet without being too sweet. Crunchy and flaky and creamy. It’s really hard to eat just on square. Next time you’re invited to a BBQ or a picnic bring this with you. Everyone will love it. I promise.