Tag: Whole Wheat Flour

Blackberry Peach Slow Cooker Crumble

My husband absolutely loves peaches, specifically peach desserts. However, peeling and slicing a bunch of peaches is kind of a pain. So, hooray for frozen cut peaches! Also hooray for slow cooker dessert recipes, like this Blackberry Peach Slow Cooker Crumble!

This recipe, adapted from a Cooking Light recipe, is really simple. Just mix together a few ingredients, add to your slow cooker, and wait.

Three hours later, your house will smell fantastic, and you’ll have enough Blackberry Peach Crumble to feed a crowd! Just top with ice cream and dig in!

Ingredients:

  • 1 cup old-fashioned rolled oats (I used Bob’s Red Mill Regular Rolled Oats)
  • 3/4 cup whole-wheat flour (I used Bob’s Red Mill Whole Wheat Flour)
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (or margarine for vegan-friendly), melted and cooled to room temperature
  • Cooking spray
  • 5 (10 oz) bags frozen cut peaches, thawed
  • 3 cups blackberries

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Apple Butter Swirled Gingerbread Bars

Note: I was sent a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Brownie Spatula, and Illuminating Digital Hand Mixer from OXO. All opinions are my own. 
September is Pediatric Cancer Awareness Month. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
I’ve posted twice a year for the last few years to help bring awareness to Cookies for Kids’ Cancer. Click here to see some of my past posts.
Each year, OXO donates $100 to Cookies for Kids’ Cancer for each blogger post up to their $100,000 commitment. This year, OXO asked us to use a recipe from Dorie Greenspan’s newest cookbook, Dorie’s Cookies while using some of OXO’s great baking tools. Dorie’s Cookies includes over 200 recipes from classics to brownies to savory cookies, with some great baking tips thrown in.
 
I decided to make a recipe in the cookbook named Mary’s Maine Bars, named after a recipe developed by Dorie’s recipe tester (Mary Dodd) after a family trip to Maine. The bars are a delicious, chewy gingerbread that is perfect for the fall. One of the alternative to the recipe suggested swirling apple butter into the batter, so I tried it out!

Ingredients:

  • 1½ cups (204 grams) all-purpose flour
  • 1½ cups (204 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¾ teaspoon ground cloves
  • 1 cup (200 grams) sugar
  • ¾ cup (180 ml) unsulfured molasses
  • ½ cup (120 ml) flavorless oil, such as canola
  • 1 large egg, at room temperature
  • ¼ cup (60 ml) buttermilk, at room temperature
  • 1/4 apple butter, spiced
  • Sanding or granulated sugar, for sprinkling

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Blueberry Breakfast Bars

I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon.

My version uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method!

Ingredients:

Blueberry filling:

  • 4 cups fresh blueberries, divided
  • 1/4 cup natural cane sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon vanilla extract
  • the juice and zest of 1 lemon
  • 1 tablespoon water

Crust:

  • 1 cup rolled oats
  • 1/2 cup original wheat germ
  • 3/4 cup sliced raw almonds
  • 1/4 cup raw sesame seeds
  • 1 cup sprouted spelt flour (or whole wheat flour)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 large egg, beaten
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons ice water

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