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In , on April 4, 2017 with No Comments

Gluten-Free Decadent Chocolate Cake

I’ve missed baking since starting my Paleo diet. By baking, I mean baking from scratch. I’ve tried several different gluten-free mixes that I’ve bought at the store, and while some of them have been pretty good, they all seem to be a bit sweet for my taste buds. I’ve doctored them by adding in things like coconut oil, but I figured I’d better start finding some scratch-made recipes in order to appease my sweet tooth.




My goal is to eventually convert my favorite family recipes into gluten-free and Paleo-friendly versions, but while I was looking at recipes on Pinterest, I came across a gluten-free recipe that I couldn’t wait to try. It’s from Gluten-Free on a Shoestring, and the recipe is super simple. If you omit the glaze in the recipe, which has whipping cream, it’s even Paleo, but I wanted to try the recipe as it was written – then the next time I make it I’ll put my own spin on it. I will say that I’ll probably increase the amount of cinnamon next time, just because I really couldn’t taste it. It was there, just not enough for my taste. The recipe also gives you an option for the liquid you use: brewed coffee, dry red wine, or water. I went with the coffee because I still had some in the coffee pot, and besides, I love the flavors of coffee and chocolate together, but I bet the wine would be killer too.

This cake has no eggs and no butter (in the cake anyway), and it was absolutely moist as could be. Sometimes I notice an off-texture in the store-bought gluten-free cake mixes, and I didn’t notice that with this cake. The boys said I had to make this again – and soon!

 

Decadent Chocolate Cake – Gluten-Free

3 cups all-purpose gluten-free flour (I used Bob’s Red Mill)

1-1/2 teaspoons xanthan gum (omit if your flour already has it)

1/2 cup unsweetened natural cocoa powder

2 cups sugar

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoons ground cinnamon (I’m going to increase this to 1 teaspoon the next time I make this)

12 tablespoons coconut oil, melted

2 tablespoons white wine vinegar

2 teaspoons good vanilla extract

2 cups of either brewed coffee, dry red wine, or lukewarm water

For the Glaze:

6 ounces dark chocolate, chopped

3 tablespoons unsalted butter

2 tablespoons heavy whipping cream

2 tablespoons brewed coffee, dry red wine, or lukewarm water

 

Preheat the oven to 350 degrees Fahrenheit. Grease a standard 12-cup Bundt pan, dust it lightly with cocoa powder, and set aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt, baking soda, and cinnamon, and whisk to combine well.

In a separate medium-sized bowl, place the melted coconut oil, vinegar, vanilla, and coffee (or wine/water). Whisk to combine well.

Create a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. The batter will be soft. Pour the batter into the prepared Bundt pan, and smooth into an even layer. Place the pan in the center of the preheated oven, and bake until an inserted toothpick comes out clean (about 45 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake is cooling, make the glaze. Place the chopped chocolate and the butter in a small heat-safe bowl, and microwave in 30-second bursts (or melt over a double boiler), stirring until melted and smooth. Add the whipping cream and your choice of the coffee, wine, or water, mixing well to combine. Allow the glaze to sit until no longer hot to the touch. Pour the glaze over the top of the cooled Bundt cake.

 

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In on April 27, 2016 with No Comments

Garlic Parmesan Rolls

To get back into the baking groove, I decided to make up some rolls to accompany the meatball gnocchi casserole for dinner tonight. Since the casserole is Italian inspired, I wanted a dinner roll that would complement the flavors in the dish. I stumbled across a recipe for garlic Parmesan rolls on my Pinterest board, and this delicious recipe comes from Tastes Better From Scratch. It’s easy to pull together, and nothing smells or tastes better than freshly baked bread. Try this with your next Italian meal, and your family will definitely appreciate it!




 

garlic and parmesan rolls 2

 

garlic and parmesan rolls

Garlic Parmesan Rolls

1 cup warm water (110 to 115 degrees Fahrenheit)

1 package active dry yeast

2 teaspoons sugar

1/2 teaspoon salt

1 tablespoon good extra-virgin olive oil

2 to 2 1/2 cups all-purpose flour

For the Garlic Parmesan Spread:

6 tablespoons unsalted butter, melted

2 to 3 teaspoons garlic powder

1 teaspoon dried parsley

Drizzle of good extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese, divided

 

In a bowl of your stand mixer, stir together the warm water, sugar and yeast. Let sit for 10 minutes to allow the yeast to proof.

Add the flour, salt and olive oil, and knead (or mix with mixer with the dough hook attachment) for about 5 to 7 minutes, or until the dough is smooth and elastic. It will form a ball and pull away from the dough hook. Cover and let rise in a warm place until doubled in size, about 1 hour.

Pour the dough out onto a floured countertop. Roll out into a large rectangle, no more than 1/2-inch thick.

In a small bowl, combine the melted butter, garlic powder, parsley, and drizzle of olive oil. Use a pastry brush to spread about half of this mixture onto the dough. Sprinkle with 1/4 cup of the grated Parmesan cheese.

Roll the dough tightly long-ways into a log (as you would for cinnamon rolls). Using a sharp knife, cut the log into pieces about 1 1/2 inches thick. Place the rolls on a greased baking sheet.

Cover the rolls with plastic wrap that has been sprayed with cooking spray to prevent sticking. Allow the rolls to rest for about 30 minutes more.

Bake rolls in an oven that has been preheated to 400 degrees Fahrenheit for about 9 minutes. At this point, remove the rolls from the oven, and spread the remaining butter mixture over the tops of the rolls. Sprinkle the remaining Parmesan cheese on top. Return rolls to the oven, and finish baking for approximately 5 more minutes, or until nicely golden brown.

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In , on April 27, 2016 with No Comments

Banana Cake with Cream Cheese Rum Frosting

It’s been a few days since I’ve posted anything, mostly because work has finally picked up again, and I haven’t had much time for testing out new recipes or doing any baking. While my waistline may appreciate it, my boys haven’t, so I decided to take a break yesterday and make them a cake. I actually had a few ripe bananas sitting on my counter, which itself is an amazing accomplishment because every time I buy bananas intending to use them in a recipe, the boys devour them immediately. That’s all fine and dandy because they’re good for them – it’s just I rarely get to make a recipe that calls for bananas 🙂




This is a basic cake recipe, and while it’s perfectly delicious as is, you could add some chopped pecans or walnuts for a yummy addition. For the frosting, I used my grandmother’s basic buttercream frosting recipe and added about 4 ounces of cream cheese that I had leftover from another recipe. It turned out great, and I didn’t have extra cheese sitting around that would be tossed out later. Win win 🙂

banana cake in pan

 

banana cake 2

 

banana cake

Banana Cake with Rum Cream Cheese Frosting

2 1/4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup ripe mashed bananas (about 2)

3/4 cup buttermilk or sour milk

1/2 butter, at room temperature

1 teaspoon good vanilla

2 eggs

Grease and flour a 9 x 13-inch baking dish (or two 9-inch round cake pans) with cooking spray. Preheat oven to 350 degrees Fahrenheit.

Mix together the flour, sugar, baking powder, baking soda and salt. Add the mashed bananas, buttermilk, softened butter and vanilla. Mix on low speed until well combined.

Add eggs one at a time, and beat on medium speed for about 2 minutes.

Pour the batter into the prepared pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the cake tests done with a toothpick inserted into the middle. Cool in the pan for 10 minutes. Remove from the pans (if using round cake pans), and allow to completely cool on wire racks. Frost cake when completely cooled.

Frosting

1/2 cup butter, at room temperature

4 ounces cream cheese, at room temperature

1 egg white

2 1/2 to 3 cups powdered sugar

1/2 teaspoon good vanilla

1/2 teaspoon rum flavoring (or good rum)

In a mixing bowl, cream together the softened butter and cream cheese until nice and fluffy. Add the egg white, and mix until completely incorporated. Slowly add the powdered sugar, about 1/2 cup at a time, and mix on low to incorporate. When combined, increase the speed to medium high, and beat mixture for about 1 minute. Add in the flavorings, and mix until completely combined. Depending how thick or thin you like your frosting, you can add more powdered sugar to reach your desired consistency. If it becomes too thick, add 1-2 teaspoons of milk to thin it. Refrigerate frosting until ready to use.

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In , on March 26, 2016 with No Comments

Mexican Chocolate Buttermilk Pound Cake

Of course when I get a craving for chocolate, I immediately think about cake. While I have my favorites that I go to frequently, like my Old-Fashioned Hot Water Chocolate Cake, I had buttermilk in the fridge, and I wanted to try a cinnamon chocolate cake. I found this recipe on Pinterest (of course!) on the Yesterfood blog. It’s super easy to make, and you can top it with some freshly made whipped cream or a scoop of vanilla or even cinnamon ice cream. Enjoy!

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mexican chocolate cake 2

 

mexican chocolate cake slice 2

Mexican Chocolate Buttermilk Pound Cake

8 ounces semisweet chocolate baking squares

1 cup butter, softened at room temperature

1 1/2 cups sugar

4 large eggs

1/2 cup chocolate syrup

2 teaspoons good vanilla

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup buttermilk

 

Microwave the chocolate baking squares in a small bowl, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute or so.

In a mixing bowl, beat butter at medium speed until creamy, about 2 minutes. Gradually add the sugar, and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until just combined after each addition. Stir in the melted chocolate, the chocolate syrup and the vanilla, and beat until smooth.

Combine the flour, cinnamon, baking soda and salt in a bowl. Add to the butter mixture, alternating with the buttermilk (begin and end with the flour). Beat on low speed until just combined. Pour batter into a greased and floured 10-inch tube pan or 12-cup Bundt pan.

Bake cake at 325 degrees Fahrenheit for 1 hour 10 minutes, checking the cake at 1 hour, until the cake tests done when a toothpick is inserted into the middle. Do not overbake. Cool in pan for 10 to 15 minutes, then remove from the pan to cool completely on a wire rack.




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In on March 25, 2016 with No Comments

Oatmeal Raisin Chocolate Chip Cookies

The calendar says that it’s supposed to be spring, but here in Iowa you really don’t know from one day to the next if you need a snowblower or a lawnmower. A few days ago it was close to 70 degrees, and this morning we had both sleet and snow with temperatures hovering around freezing. The old saying is true I guess – What’s the weather like in Iowa? Wait 5 minutes and find out because it will change.


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Since it was a cold and blustery day, I decided to warm up the place by baking cookies. I like a lot of different types of cookies, and both chocolate chip cookies and oatmeal raisin cookies are favorites. Since I like both and didn’t want to decide, I combined them all together into one cookie. These taste great and don’t last long, so if you’re wanting any for an event or function, feel free to double the recipe. That way when your kids (or you!) decide to munch on a few straight out of the oven, you’ll still have some left to take and share.

oatmeal raisin chocolate chip cookie

 

oatmeal raisin chocolate chip cookies plateful

 

Oatmeal Raisin Chocolate Chip Cookies

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/4 cup old-fashioned rolled oats

1/2 cup (1 stick) unsalted butter, at room temperature

1/3 cup packed brown sugar (either light or dark – your choice)

1/4 cup sugar

1 large egg

1/2 teaspoon good vanilla

3/4 cup raisins

1/4 cup chocolate chips (semisweet, milk chocolate, dark chocolate – your choice)

Combine the first six ingredients together in a medium bowl. Set aside.

In a mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy, scraping to ensure everything mixes completely. Add the egg and the vanilla, and mix until thoroughly combined.

Gradually add the dry ingredients, and mix until the dough comes together. Fold in the raisins and the chocolate chips.

Cover the bowl with plastic wrap, and chill the dough for about 30 minutes.

Scoop cookie dough by tablespoonfuls onto a cookie sheet lined with parchment paper, spacing the cookies about an inch apart. Bake at 350 degrees Fahrenheit for 10 to 12 minutes. Cool for a few minutes on the pan before transferring to a wire rack to cool completely.

Yield: About 2 dozen cookies.

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In , on February 19, 2016 with 2 Comments

Old-Fashioned Hot Water Chocolate Cake

This was my Great-Aunt Lib’s chocolate cake recipe, and for every birthday, my mom would make this delicious cake – unless I asked her to make a red velvet. It’s always been a toss-up between these two types recipes for me – I love them both equally. But sometimes you just want good, old-fashioned chocolate flavor, and this recipe fits the bill.

I’ve made this cake so many times over the years that my poor recipe card is stained and extremely faded, so I decided it was time to bring this recipe into the digital age so that I could have a copy that I could actually read 🙂 It’s a good thing I know this recipe by heart, because if I didn’t, there’s no way I could read this well-used recipe card.


I always frost this cake with my grandmother’s butter frosting. Again, I have an old recipe card that has seen better days. Now I’ve got an online copy to refer to whenever I need it, and you can enjoy these favorite family recipes.

 

hot water chocolate cake

 

Aunt Lib’s Hot Water Chocolate Cake

1/2 cup butter (not margarine), softened

1 1/2 cups sugar

2 eggs

1/2 cup milk

1 cup boiling water

2 cups all-purpose flour

1/2 cup good cocoa powder

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon good vanilla

 

In a mixing bowl, cream together the butter and the sugar until combined. Add in the eggs, and beat the mixture until it is light and fluffy. Add the milk. Mix just until the mixture looks curdled.

Sift the flour, cocoa powder, salt and baking soda together. Slowly add the flour mixture to the sugar mixture, blending slowly and thoroughly. Add the boiling water and the vanilla, and mix until smooth; no more.

Pour cake batter into a buttered baking pan (9 x 13-inch square or 2 round cake pans). Run a spatula through the batter to help eliminate any air bubbles.

Bake at 325 degrees Fahrenheit for 35 minutes, or until cake tests done. Cool before frosting.

 




People usually fall into three categories when it comes to frosting: none at all, middle of the road and give me the bowl of frosting and skip the cake. My brother-in-law is the last type – the more frosting you can pile on top of a cake, the better he likes it. Me, I’m a middle of the road person. I like just enough where I can taste it, but I still want to taste the cake.

My grandmother made a butter frosting, and this is the only frosting recipe I like to use on my hot water chocolate cake. They just go together because that’s how my family has always done it. I’ve tried different frosting recipes with this cake, but I always come back to this one. Grandma knew best.

 

Grandma Decker’s Creamy Butter Frosting

1/3 cup butter (not margarine), softened

1/8 teaspoon salt

2 1/2 cup powdered sugar

1 egg white, at room temperature

1 1/2 teaspoons good vanilla

In a mixing bowl, cream together the softened butter and the salt. Gradually mix in 1/2 cup of the powdered sugar. Add the egg white and vanilla, and beat mixture until smooth. Add the rest of the powdered sugar, adding by 1/2 cup at a time, beating until smooth and creamy. If frosting becomes to thick, you can add 1/2 teaspoon water until it becomes creamy.

Chocolate Variation: Using the above frosting recipe, reduce the powdered sugar to 2 cups, and add in 1/2 cup good cocoa powder when you add the sugar to the recipe.

 

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In , on February 18, 2016 with No Comments

Caramel Apple Braid

Cody’s girlfriend asked if she could commandeer my kitchen over Valentine’s weekend to make her caramel apple braid. Since I love homemade bread in any way, shape and form, I certainly wasn’t about to say no to such a gift. I’ve always wanted to try making a braided bread recipe, and while I didn’t actually make this one, Katrina was kind enough to share the site where she found the recipe.

The original post can be found on Completely Delicious, and the blog post shows step-by-step instructions on how to make and assemble this delicious recipe. The type of apples you use really makes or breaks this recipe, so go for ones that are full of flavor. Katrina used Granny Smith apples, and their tart flavor works perfectly with the sweet, gooey caramel. Be sure to bake this braid on some parchment paper, as the caramel will ooze out during baking. If that happens, just spoon that caramel over the top of the slices to serve – heaven forbid you waste perfectly good caramel! I hope you enjoy this recipe as much as I did – and Katrina – you can commandeer my kitchen any time 🙂




 

apple caramel braid whole

apple caramel braid slice

For the bread:

  • ¼ cup (60 ml) water
  • ½ cup (120 ml) whole milk
  • ¼ cup (56 grams) unsalted butter
  • 3½ cups (420 grams) all-purpose flour
  • ½ cup (100 grams) sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2¼ teaspoon (1 envelope, 7 grams) active-dry yeast
  • 1 large egg
  • Egg wash (1 egg + 1 tablespoon water), for brushing
  • Powdered sugar, for dusting

For the filling:

  • ½ cup (105 grams) brown sugar
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons (28 grams) unsalted butter
  • Pinch of salt
  • 1 teaspoon vanilla
  • 3 medium apples, peeled and sliced

To make the dough:

  1. Combine the water, milk, and butter in a small saucepan over medium heat. When butter is completely melted, remove from heat and cool for about 5 minutes (to 120-130 degrees F).
  2. In the bowl of a stand mixer fitted with a dough hook attachment (you may also use a large bowl and mix by hand with a wooden spoon), combine 1½ cups flour with the sugar, cinnamon, salt, and yeast. Add the liquids and mix until combined. Add the egg.
  3. Add the remaining flour ¼ cup (30 grams) at a time until dough clears the bowl and is still sticky to the touch without coming off on your hands. Continue kneading dough with either the dough hook or by hand until dough is smooth and elastic, about 7-10 minutes.
  4. Put dough in a greased bowl, cover with plastic wrap and place in a warm spot. Let rise until doubled, about 1-2 hours.

To make filling:

  1. While the bread is rising, combine the brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Stir until butter is melted and mixture is smooth. Bring to a boil and let simmer until thickened, stirring frequently, about 5-7 minutes. Remove from heat and add the vanilla.
  2. Let cool to a spreadable consistency. If the caramel becomes too hard, return it to medium low heat to melt it a little before spreading it on the dough.

To prepare the braided loaf:

  1. Gently punch down dough to release gases and knead by hand a few times. Let sit for a few minutes.
  2. Roll dough out on a clean surface to about 15 x 10-inch rectangle. Transfer to a sheet pan lined with parchment paper. Divide dough in thirds lengthwise and cut 1-inch strips crosswise down the length of the outer thirds.
  3. Spread the cooled caramel in the center third. Top with the sliced apples. Fold the cut strips over the filling at a diagonal, alternating side to side.
  4. Brush the loaf with the egg wash. Cover with plastic wrap and let rise while oven preheats to 350 degrees F. Bake until golden brown, about 25-30 minutes. Some of the caramel may ooze out during baking. Let cool on pan for about 5 minutes, then transfer to a cooling rack or serving plate. Dust with powdered sugar.

 

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In on February 10, 2016 with No Comments

Ham, Cheese and Spinach Quiche

I absolutely love breakfast and the variety of things you can make to eat. When we go out for breakfast, I typically order the same thing – an omelette loaded with as many goodies as they can stuff in there – but at home, I like to vary things up by making biscuits and gravy, quick muffins and even make-ahead French toast casseroles. One thing I’ve never tried, though, is a quiche, which is really odd when you think that everything I usually put in a breakfast casserole can be found in a typical quiche recipe. The only difference is the pie crust replaces the bread in the casserole.




I looked online at various ham and cheese quiche recipes, and since I already had some fresh spinach that needed to be used, I decided to make my own recipe by adding in additional veggies I had on hand. The inspiration for this quiche comes from What The Fork Food Blog, and then I just added the spinach and onions. You could change up the recipe to whatever leftovers you may have in your refrigerator – replace the ham with some cooked sausage. Change up the cheddar cheese to Swiss, which would pair nicely with ham and bacon. If it’s spring, throw in some fresh asparagus instead of spinach (I plan to try this when our asparagus patch is ready). Whatever combinations you try, you’ll end up with a tasty dish for breakfast or brunch. Or have this for an easy dinner. We paired it with French Onion Soup and some garlic bread – tasty way to eat quiche 🙂

 

ham, cheese and spinach quiche whole 2

 

Ham, Cheese and Spinach Quiche

1 9-inch pie crust (already blind baked for about 10 minutes)

1 cup diced ham

4 slices of bacon, cooked and crumbled

1 1/2 cup shredded cheddar cheese

1 tablespoon all-purpose flour

1 cup chopped fresh spinach

1/4 cup diced onion

3 eggs

1 1/2 cup milk

1/8 teaspoon freshly ground black pepper

 

Preheat the oven to 350 degrees Fahrenheit.

Add the diced ham and bacon to the partially cooked pie crust, spreading evenly across the bottom. Add the diced onion and chopped fresh spinach on top of the meats.

In a small bowl, toss the cheese and flour together so the cheese is coated, and sprinkle this over everything in the pie crust.

In a large measuring cup, whisk together the eggs, the milk and the pepper. Pour mixture over the meat, cheese and veggies. Bake at 350 degrees Fahrenheit for about 50 minutes. When done, the middle will still be slightly jiggly, which will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.

 

ham, cheese and spinach quiche half

 

ham, cheese and spinach quiche slice 2

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In on February 8, 2016 with No Comments

Kitchen Sink Cookies

You’ve probably seen recipes online for cookies that have a little bit of everything in them. Well, this is one of those recipes. I’ve named it Kitchen Sink Cookies because they have pretty much anything you can put in them except for the kitchen sink. While I love a good traditional chocolate chip cookie or a soft oatmeal raisin cookie, these Kitchen Sink Cookies rank right up there with my favorites. This recipe doesn’t make a huge batch, but the recipe can be doubled easily if you want to make a lot. Add in some raisins in you like, or switch out the pecans and substitute chopped walnuts.

kitchen sink cookies

kitchen sink cookies 2

Kitchen Sink Cookies

1 large egg

1/2 cup (1 stick) butter (not margarine), softened

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

2 teaspoons good vanilla extract

1 cup all-purpose flour

1 cup old-fashioned oats (not quick cook or instant)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

3/4 cup cornflakes cereal

3/4 cup shredded coconut

1/2 cup chopped pecans

 

To the bowl of a stand mixer, add the egg, butter, sugars and vanilla, and beat on medium-high speed until creamed and thoroughly combined, about 5 minutes.

Scrape down the sides of the bowl, and add the flour, oats, baking soda, salt. Beat on low speed until just combined, about 1 to 2 minutes.

Cover mixing bowl with plastic wrap, and refrigerate the dough for at least 2 hours (can make the day ahead and refrigerate overnight). This helps keep the dough from spreading when baking.

Preheat oven to 350 degrees Fahrenheit.  Drop dough by tablespoons (or use a medium-sized cookie scoop) onto a cookie sheet that has been sprayed with cooking oil, placing the dough mounds 2 inches apart. Bake cookies for 10 to 12 minutes, or until the edges have set and the tops are set. The cookies will firm up as they cool.

Cookies will keep for about a week at room temperature in an airtight container. These also freeze beautifully, and they can be frozen and used within 6 months.

Yield: About 2 dozen cookies

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In , on February 6, 2016 with No Comments

Peach Crumb Pie

I’m a fan of easy-peasy recipes, and when you can your own fruits and vegetables during season, it’s a snap when you want to throw together dinner or desserts if you have a pantry full of goodies.

The other day I made a Caramel Apple Crumb Pie with a quart of the caramel apple pie filling I put up this summer. The kids wanted pie again today, so I decided to use a quart of the peach pie filling I made this summer and use the same crumb recipe. Easy peasy.

We have 4 peach trees in the backyard, and they produce the small, golf ball-sized peaches that are super sweet and full of peach flavor, not like the peaches you can find in the grocery store. Making the filling is labor intensive in the fact that you have to peel all these little peaches (as opposed to the nice big Colorado peaches I use to can peaches by themselves). I threaten the boys each summer when I do pie filling, as they’ve been known to just grab a quart of pie filling off the pantry shelves and sit down to eat it – and then I have nothing left for pies or cobblers. True story – they ran me out of apple pie filling one year as they loved it just for a snack. I hid these peach pie filling quarts this year so that I would have a few of the precious jars for when I wanted to use them, not when their stomaches wanted something sweet 🙂 This pie can be a bit messy, so feel free to add 2 tablespoons of instant tapioca to your pie filling if you prefer so the filling doesn’t fall apart when you dish out the slices.

 

peach crumb pie half

 

Peach Crumb Pie

1 unbaked pie crust

1 quart peach pie filling

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 cup oatmeal

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 cup butter

 

Preheat oven to 350 degrees Fahrenheit.

Pour pie filling into unbaked pie shell. Set aside.

In a small bowl, combine the oatmeal, brown sugar, flour, cinnamon and vanilla. Cut in the butter using a pastry knife or fork until you get small crumbs. Sprinkle this mixture over top of the peaches.

Bake the pie for about 50 minutes at 350 degrees Fahrenheit, or until you see the filling bubbling. Cool before cutting, and serve with either whipped cream or ice cream.

peach crumb pie whole

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