Tag Archives: blueberry plum crumble

Entertaining: What’s Cooking Labor Day Weekend!

If you are like me, you are finding it very hard to believe that September and Labor Day Weekend are here!  But with that we like to celebrate Labor Day Weekend with friends and family. Here are a few of the recipes I’ll be using to entertaining this weekend!

Part of my holiday weekend will be filling the house with some sunflowers, while I still can. Nothing says late summer more to me than sunflowers! In addition, I’ll be using the best of the produce from the farm stands this weekend and corn is still at it’s peak! I’ll be making some corn hummus with corn leftover from another meal. You need just four extra ears.  This recipe calls for roasting the corn in the oven at 425 for 45 minutes wrapped in foil. I’ve been making my corn like this all summer, it’s easy to prep in advance and really easy to serve a crowd of people. I prep it before anyone arrives, leave it on a tray in the oven and just turn the oven on an hour before I want to serve it warm. Delicious!! so make a few extra and also make Roasted Sweet Corn Hummus

Another favorite meal that is an easy meal for a crowd that is delicious and super simple to make is Brisket with Cola Barbecue Sauce. You’ll love the flavor using your favorite NON-DIET Cola in your sauce!

Wondering what to serve along side this dish , you definitely need some fresh coleslaw. I like to make my Grandma’s Coleslaw with Warm Dressing.  Definitely, a comforting complement to the brisket!

The perfect dessert for a crowd is a crumble and this crumble mixes blueberries and plums for a slightly sweet and spicy dish. You will love my Blueberry Plum Crumble!

If you need a breakfast brunch idea for the weekend, one of my favorite dishes is Vanilla Bourbon Soaked French Toast. I use big thick slices of brioche soaked in vanilla and bourbon. Bourbon? Why not it’s a holiday weekend and the french toast is topped with a  yummy mixed berry and plum compote!

I will definitely try to bake some cookies this weekend to have around the house and in celebration of sunflowers I think I’ll be baking sugar cookies topped with sanding sugar to look like my beautiful sunflowers! Use my Favorite Sugar Cookie recipe!

From by the bay, make great friends and family food memories this weekend!

Maryann

 

Roasted Sweet Corn Hummus

Brisket with Cola Barbecue Sauce

Grandma’s Coleslaw with Warm Dressing

Blueberry Plum Crumble

Vanilla Bourbon Soaked French Toast

Favorite Sugar Cookie

Blueberry Plum Crumble

I love fruit desserts and this one is a real favorite! Using plums and the last blueberries of the summer give this crumble an autumnal feeling. You can make the crumble without blueberries, I happened to have some leftover when I made this dish and just decided to throw them into the mix, as you can with most crumbles you can alter the fruits you use to suit your own tastes. In the same way you can use pecans instead of walnuts. I’ve made many crumbles over the years, but what I like best from the recipe I choose from Huckleberry is the addition of the maple syrup and I used my favorite steel cut oats from Anson Mills that added a great crunchy texture to the crumble topping. Enjoy!

From by the bay, wishing you some autumn crumble food memories!

Maryann

Iblog blueberry plum crumble

Blueberry Plum Crumble

Recipe adapted from Huckleberry by Zoe Nathan

Ingredients

Crumble

1/2 cup steel cut oats

1/4 cup almond flour

1/4 cup light brown sugar

1/4 cup chopped walnuts

3 tablespoons unsalted butter

2 tablespoons maple syrup

1/4 teaspoon fine sea salt

Filling

3 red plums , halved and pitted

1/2 cup fresh blueberries

1 tablespoon unsalted butter, melted

1 tablespoon light brown sugar

pinch of fine sea salt

Preheat over to 375 degrees F. To make the crumble add all ingredients in a bowl and blend with your finger tips until butter is incorporated. Place in the refrigerator. In a small baking dish approximately 5″ by 8″ arrange the plums, cut side up, sprinkle blueberries. Drizzle with melted butter and sprinkle with 1 tablespoon light brown sugar. Sprinkle the crumble on top of the fruit, letting a little of the outer edges visible. Bake in the hot oven until the topping starts to brown and plums are tender, approximately 50 minutes. Serve warm or at room temperature. It will keep in the refrigerator for up to 2 days.