Zucchini and Nectarine Crisp

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So this weekend was my Mom’s Birthday and I was trying to come up with a dessert that was different. I had a few Nectarines and I thought…cobbler…crisp???? but not enough to a full recipe and I’ve done that before….but not with zucchini ūüôā

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So this is what I came up with and I thought it was yummy!!! ūüėõ

Ingredients
a co-worker gave me some nice spices from Penzeys, so I used them, otherwise I would
have used whole nutmeg and grated it myself 

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peel, slice zucchini

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put into large skillet

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add lemon juice, butter, cinnamon, nutmeg, salt and brown sugar, stir and cook

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meantime, peel and slice nectarines, and set aside

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once zucchini has cooked and softened, remove from heat

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fold in nectarines

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pour into a 9×9 (8×8 will work too)

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make the crisp topping

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add cold butter cubes, mix with fingers, or use pastry cutter

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you want it to be crumbly, about pea size pieces

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sprinkle on top of zucchini mixture

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bake

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Recipe – Zucchini & Nectarine Crisp

Filling 

3 medium zucchini, peeled, halved lengthwise, then sliced
3 good size nectarines, peeled, sliced, set aside
3 tbsp. butter
2/3 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup lemon juice

Add zucchini slices to large skillet, add butter, lemon juice, brown sugar, cinnamon, nutmeg, and salt, cook over medium high heat, once butter is melted and mixture starts to boil, reduce heat to medium and continue to cook for about 5 minutes until zucchini is softened. ¬†Remove from heat and fold in nectarines, spray a 9×9 or 8×8 baking dish and pour mixture in baking dish.

Preheat oven to 375 degrees

Topping

1 cup rolled oats
3/4 cup all-purpose flour
1/3 cup cold butter, cut in cubes
1/4 tsp. salt
1 tsp. cinnamon

Add all dry ingredients to a medium bowl, then add butter, with your fingers squeeze butter cubes with dry ingredients, to make a crumbly mixture.   Sprinkle mixture all over zucchini mixture and bake for 35 to 45 minutes or until golden brown and bubbly around the edges.

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Serve with sweet whipped cream or vanilla ice cream….Enjoy!!!

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Bananas Foster Upside-Down Cake

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I so love Bananas Foster, I actually make it every time I get down to the last banana…so good!!!
So why not make into an upside-down cake like pineapple but use bananas instead, I hope you will try this the next time you have some extra bananas!!

Topping:
1 cup brown sugar
4 tbsp. unsalted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 tbsp. dark rum*
4 yellow bananas, ripe, but firm, sliced 1/4 inch

Place brown sugar, butter, cinnamon, nutmeg and allspice in a small saucepan, heat over medium-low heat until butter is melted and mixture is smooth, stirring occasionally.¬† Take saucepan off the heat and stir in rum, pour into a 9×2-inch round cake pan.
Carefully arrange the banana slices on top of the brown sugar mixture.

 Cake:
3/4 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 tsp. vanilla
1 1/2 cup all-purpose flour
1/4 tsp. nutmeg
1/8 tsp allspice
1/4 tsp. cinnamon
1/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2/3 cup sour cream

Heat oven to 350 degrees.
In a medium bowl add flour, nutmeg, cinnamon, allspice, baking soda, baking powder and salt, whisk together to combine, set aside.
In a large bowl add sugar and butter; beat at medium speed until light and fluffy about 4-5 minutes.  Add one egg at a time, beating well after each addition, then beat in vanilla.
At low-speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture.  Spoon and gently spread batter over bananas.  Bake 45-55 minutes or until cake is golden brown and toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 15 minutes, run a small knife around the edge of cake; carefully invert cake onto serving plate.  Serve warm with vanilla ice cream or with fresh whipped cream.
*you can use 1/2 tsp. rum extract instead.  Enjoy!!!!