Crumble bars are my go-to treat when I need something straight forward, can be eaten out of hand and are easily shared. As you know by now, the base recipe is flour, sugar, melted butter and vanilla and then anything else goes — one fruit, one “add in” (nuts, mini-chocolate chis, even oatmeal). It being autumn and all, I thought that I would go with pears and walnuts this time. Do you think that is fall-esque enough? The pear jam had just a hint of cinnamon too.
More comfort food – getting to be that time of year, eh? This time I’ve stayed on the North American continent and went for Mushroom poutine for dinner. Why not get some protein in with those carbs. Totally over the top and delicious. While I don’t necessarily recommend shortcuts, this can also be done with the fries of the frozen variety and likely no one would be the wiser. Quality cheddar curds make all the difference in the world too. Those that I used, of course, came from Vermont.
As I mentioned the other day, autumn is for pie! As we head toward Thanksgiving in the US, here is another example of a pie that y’all could investigate for your own dessert tables: Crispin Wave Apple Pie, using Crispin Apples. To be honest, I am using more of a Pink Lady, Honey Crisp or even Granny Smith baker when it comes to pie, but I was pleasantly surprised by these Crispins. Held their shape; a little sweeter than most of my apple pies. The wave design sort of happens by itself as you pinwheel the narrow strips of pie dough around the top. Break out the vanilla ice cream!
OK, I have to admit that the reason that I made this dish – Scottish-inspired Rumpledethumps – was because of the word Rumpledethumps. I mean, honestly, it’s a little silly sounding. Although, no more silly than Bubbles and Squeak or Colcannon, of which this dish is very similar too. Mashed potatoes, a cabbage type, lots of butter and in this case, baked with cheddar on top. It’s comfort food at it’s best. Perfect as a autumn or winter food side. Gluten-free of course, though not dairy free with the butter (mmmmm, butter) and melty cheese.
Autumn is for pies. OK, I guess specifically Thanksgiving seems to be for pies, but seeing it was Thanksgiving in Canada this week, I figure this pie counts. This Browned Butter Vanilla Bean Blueberry Pie is overly decadent. Browned butter lends a luscious, nutty taste. The vanilla bean, that rich undertone. The blueberries — have to be the small, tart, wild Maine variety — are sweet but tart. I made the exact same tart back in the summer, when fresh blueberries were at their peak, but made a follow up pie with frozen Maine blueberries and the result was equally as delicious.