I'm kicking off the month of July with a delicious Old fashioned Cherry Crisp. Warm, crisp, buttery sweet and filled with oats, this wholesome homey dessert is beautiful served with a scoop of Vanilla Ice Cream. Tis the season for cherries and I am cooking up one of my favorite cherry desserts.
This version is made without cherry pie filling, but instead uses fresh pitted cherries, sweetened with honey.
The buttery, oaty topping is flavored with ground cardamom and cinnamon. Cinnamon, cardamom, oats, cherries and honey? Count me in!!
Cherries have long been one of my favorite fruits. When we were living in the South of England, cherry sellers would come over from France every year and ply their wares by the sides of the road. It was pretty hard to resist buying some.
They sold them by the kilo in brown paper bags. They were so sweet and warm. We would always get two bags. One was always gone before we hit home.
The other would be enjoyed in some type of baked good. Clafoutis, Kuchen, or a delicious old fashioned dessert such as this one I am sharing today.
The recipe I am sharing today comes from the old Purity All Purpose Flour Cookbook. I have had this cookbook since I was a young Bride. It has been a standard in my kitchen now for about 45 years.
Yes, I am that old! I was married at the age of 19.
The Purity Cookbook was a standard in most women's kitchens back in the 1970's. It was to the Canadian woman what the Betty Crocker or Good Housekeeping cookbook was to the American woman, or what the Bero Cookbook was to our British counterparts.
Reliable and steadfast, these old cookbooks have been helping women cook for many, many years. Put out by flour companies, they are filled with good basic recipes for everything under the sun.
Most Canadian girls cut their cooking teeth on the Purity Cookbook. It was a reliable resource and never let you down. Never.
WHAT YOU NEED TO MAKE CHERRY CRISP
Oh, sure you could make a very passable cherry crisp by opening a tin of cherry pie filling, but once you have tasted one made from scratch, your life will never be the same.
For the crumble topping:
- 1/3 cup (45g) plain all purpose flour
- 2/3 cup (60g) rolled oats (not instant)
- 1/3 cup (80g) butter
- 1 1/4 cups (250g) soft light brown sugar, packed
- pinch salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
For the filling:
- 3 cups (570g) pitted sour cherries
- 1/3 cup (80ml/112g) honey
Let it be noted, you can also use thawed frozen cherries for this delicious dessert. Thaw them out in a strainer over a bowl, draining off most of the liquid.
This version is sweetened with honey. The original recipe suggested corn syrup, but I would rather use a natural sweetener and so honey it was and it worked beautifully.
If you have sweet cherries, cut back on the amount of honey used. I would cut it back by half. There is no need to add flour or anything to the fruit, the honey makes the filling thick enough.
Don't be tempted to use instant oats in the topping. Rolled or old fashioned oats are preferable. They give it a toothsome texture and a nice nutty flavor.
The use of ground cardamom and cinnamon give the topping a special home sweet home warmth that will have everyone smacking their lips.
HOW TO MAKE OLD FASHIONED CHERRY CRISP
Its really very easy. This delicious dessert is built from two simple components. That fruity base and the moreish oaty topping.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 1 1/2 quart shallow baking dish. Set aside.
Cream the butter and brown sugar for the crumble topping together. Stir in the cardamom, salt and cinnamon. Stir the flour and oats into the creamed mixture until crumbly.
Mix the pitted cherries with the honey. Pour into the buttered baking dish Scatter the crumble topping over the cherries evenly.
Bake in the preheated oven for 40 minutes, until the cherries are bubbling and the topping it golden brown.
Serve warm.
This is at its best served fresh and warm on the day, preferably with a scoop of vanilla ice cream on top. Spoon some of the cherry juices over top of the ice cream for a real treat!
Warm from the oven, fruit crisps are a wonderful way to bring the taste of summer into your home. They are easy to make and oh so delicious, and you can use just about any summer fruit that you like, or a combination thereof.
We have enjoyed them with peaches, plums, blueberries, rhubarb, apples, etc. It is truly a comforting, homey, wholesome dessert that pleases everyone.
After baking, you can keep the leftovers, covered, on the counter for several days, without refrigeration, or covered in the refrigerator for up to five days. You can also freeze this dessert very easily, thawing it prior to rewarming it gently.
This is the next best thing to cherry pie and a whole lot simpler to make. I would even go so far as to say, we like it better!
Old Fashioned Cherry Crisp
Yield: 6
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This delicious old fashioned dessert it wonderful spooned into bowls and served warm with vanilla ice cream.
Ingredients
For the crumble topping:
- 1/3 cup (45g) plain all purpose flour
- 2/3 cup (60g) rolled oats (not instant)
- 1/3 cup (80g) butter
- 1 1/4 cups (250g) soft light brown sugar, packed
- pinch salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
For the filling:
- 3 cups (570g) pitted sour cherries
- 1/3 cup (80ml/112g) honey
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 1 1/2 quart shallow baking dish. Set aside.
- Cream the butter and brown sugar for the crumble topping together. Stir in the cardamom, salt and cinnamon. Stir the flour and oats into the creamed mixture until crumbly.
- Mix the pitted cherries with the honey. Pour into the buttered baking dish Scatter the crumble topping over the cherries evenly.
- Bake in the preheated oven for 40 minutes, until the cherries are bubbling and the topping it golden brown.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I kid you not. I am in heaven here.
Not only that, but they are also probably one of the easiest biscuit recipes you are ever going to bake!!!
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They get their name from the fact that they are literally swimming in butter prior to baking. Light and fluffy, there is no fat in the actual biscuits.
Enough gets absorbed during the baking and the set time. No need to butter them when you go to serve them. They are plenty buttery enough!
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But no worries there as they go together in a flash! Soft and fluffy on the inside, they are crisp and buttery on the outside!
In short, perfect!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I baked these today to take over to my sisters. She is cooking my recipe for Oven Fried Chicken for supper, along with macaroni and cheese.
Why not add an additional something moreish with these incredibly delectable biscuits!! Why not indeed!!
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WHAT YOU NEED TO MAKE BUTTER SWIM BISCUITS
Simple ordinary store cupboard ingredients. It is the simple things in life which really bring us the most pleasure I think!
- 2 cups (280g) plain all purpose flour
- 1 TBS baking powder
- 1 TBS granulated sugar
- 1 1/2 tsp salt
- 1 3/4 cups (420ml) buttermilk, shaken
- 3/4 cup (172g) butter melted
- an additional 2 TBS butter, melted
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I adapted this original recipe from one I found on The Recipe Critic. i adapted it to British measurements and those are the ones I used to bake them, so you can know undoubtedly that they will bake up perfectly on both sides of the pond!
Soft, moist and tasty, these have a fabulous crumb! But they are also incredibly crisp and buttery on the outsides. I would call these perfect in every way.
I could not resist trying one warm from the oven with some of that delicious Honey Strawberry Jam I made the other day. OH so delicious!!
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HOW TO MAKE BUTTER SWIM BISCUITS
Seriously, these are the easiest biscuits on earth to make. You will be amazed!
Preheat the oven to 450*F/230*C/gas mark 7.
Put the 3/4 cup of butter in an 8-inch square glass baking dish and pop into the oven just to melt the butter.
Whisk the flour, baking powder, sugar and salt together in a bowl. Make a well in the center and pour in the buttermilk. Mix together just to combine. The mixture should be lumpy. Do NOT overmix.
(You will have to excuse this poor photograph. I have no natural light in my kitchen at all.)
Spread the dough into the pan on top of the butter, getting it into all four corners. Use a sharp knife and cut the dough into 9 (3X3-inch) squared. Pop onto a baking sheet to prevent butter from spilling over into your oven.
Bake in the preheated oven for 24 minutes, or until golden brown.
Remove from the oven and immediately brush the 2 TBS of melted butter on top.
Leave to sit for a few minutes until all of the butter has been absorbed. Best served warm.
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HINTS AND TIPS FOR BAKING THE BEST BUTTER SWIM BISCUITS
Don't let the butter brown when you are melting it. You also don't want it to come to the boil. So watch it very carefully in the oven while it is melting.
Don't overmix the biscuit dough or you risk having tough biscuits. Lumps are perfectly acceptable. What you don't want is dry streaks of flour that haven't been mixed in. I always mix by hand. It is pretty hard to overmix them if you are doing it by hand. No need to crack out the stand mixer or electric hand whisk!
I use salted butter. I don't keep both salted and unsalted butter in my kitchen. If a recipe calls for unsalted butter, I simply cut back on the salt required in the original recipe.
Keep the door shut while you are baking them. Every time you open the oven door to peek, you decrease your oven temperature.
I used a glass baking dish and it was perfect. Place your baking dish onto a baking tray to catch any butter that might escape during the cooking. Less mess. Its a lot easier to clean a baking tray than the oven.
I use room temperature ingredient, except for the buttermilk.
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These really are the most delicious biscuits. I can't wait to bring them over to my sister's a little later on. We are just going to gently reheat them in the warmth of the oven after the chicken has finished cooking.
If you love biscuits as much as I do, you might enjoy the following!
YOGURT BISCUITS WITH CARDAMOM HONEY BUTTER - Light as air, crisp on the outside, fluffy inside and super delicious when served with that lush butter!
CHEDDAR, CHIVE & BACON BISCUITS - These are incredibly moreish and go really well with cold sliced meats, stews, soups, salads, etc. They are a family favorite!
EASY 7-UP BISCUITS - A can of carbonated sweet lemonade (7-Up) is the secret ingredient in these fabulously light and tasty biscuits! They are amazing!
Butter Swim Biscuits
Yield: 9
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These delicious biscuits are moreishly buttery. They would make a fabulous addition to any meal, plus they are some of the easiest biscuits to make.
Ingredients
- 2 cups (280g) plain all purpose flour
- 1 TBS baking powder
- 1 TBS granulated sugar
- 1 1/2 tsp salt
- 1 3/4 cups (420ml) buttermilk, shaken
- 3/4 cup (172g) butter melted
- an additional 2 TBS butter, melted
Instructions
- Preheat the oven to 450*F/230*C/gas mark 7.
- Put the 3/4 cup of butter in an 8-inch square glass baking dish and pop into the oven just to melt the butter.
- Whisk the flour, baking powder, sugar and salt together in a bowl. Make a well in the center and pour in the buttermilk. Mix together just to combine. The mixture should be lumpy.
- Spread the dough into the pan on top of the butter, getting it into all four corners. Use a sharp knife and cut the dough into 9 (3X3-inch) squared. Pop onto a baking sheet to prevent butter from spilling over into your oven.
- Bake in the preheated oven for 24 minutes, or until golden brown.
- Remove from the oven and immediately brush the 2 TBS of melted butter on top.
- Leave to sit for a few minutes until all of the butter has been absorbed. Best served warm.
Notes
You can easily make your own buttermilk substitute in one of two ways.
- Place 1 TBS of vinegar or lemon juice in a measuring cup. Add regular whole milk and leave to clabber for 5 to 10 minutes.
- Whisk together equal parts of full fat sour cream and whole milk. Leave for 5 to 10 minutes to clabber.
Thanks so much for visiting! Do come again!
I am here today with a delectable main dish that is destined to become a family favorite any time of the year, but in the summer months, when the slow cooker/crock pot reigns supreme in my house, it is a delicious recipe that rules the roost!
This is a fabulous pork and noodles recipe that cooks all together in one pot. Using the crock pot means that you not only have to put in minimal effort, but your kitchen stays blessedly cool in the process!
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Hearty and delicious? Count me in! All in one? Count me in again! Minimal effort? Count me in. Cool kitchen? COUNT ME IN!!!
This is such an easy and a tasty meal. A real family pleaser. Even without the noodles, that delicious pork in its fabulously rich gravy stands along and is perfect to serve with potatoes or rice.
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WHAT YOU NEED TO MAKE SLOW COOKER PORK AND NOODLES
Its really simple ingredients. Pork is still one of the cheaper cuts of meat these days. I can usually get two whole pork tenderloins for about $10.
Mixing it with noodles means that you can make your meat stretch even further! Bonus!!
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Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
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Dry onion soup mix is very common here in North America but I found it very difficult to find when I was living in the UK. If you live in the UK, you can find it on Amazon. I used to buy it in a big tub and then use it by the spoonful. You would need about 2 heaped dessertspoonful's.
Make sure you use the onion and garlic powders, not the salts. The onion soup mix is salty enough.
For beef stock you can use the ready stock in a carton or a bullion cube, liquid stock, or gel stock pots. (All can be reconstituted with water to make up the full amount.)
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I used plain no name egg noodles for this and I confess I cooked them separately because I was not sure how they would cook in the slow cooker. The original recipe called for Amish Egg Noodles. I did not have any of those and was not sure how they would compare.
I suspect you could also use bow tie pasta or even spiral pasta, just make sure your liquid is enough to cover the noodles/pasta when they are cooking in the gravy.
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HOW TO COOK SLOW COOKER PORK AND NOODLES
Its a doddle really. I love simple meals like this. They are real family pleasers!
Dust the pork all over with the flour and season lightly with salt and pepper. Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
Place into the slow cooker. Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture. Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
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Whisk the corn flour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
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RECIPE NOTES - If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end.
In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
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To be honest you can cook anything that lends itself beautifully to braising in a slow cooker. Just make sure you don't overdo the liquid, as what you are cooking itself will release delicious juices.
I find if you make sure that what you are cooking is only about half immersed in the liquid, then you are fine.
You can leave the noodles out altogether with this and enjoy it with potatoes or rice. Mashed potatoes are particularly good!
Boy oh boy do I miss the frozen mashed potatoes I could get in the UK. Always good and a real time saver! You could always get a bag, which was enough for four people for one pound. At that price, why go to the trouble of mashing them yourself!
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Any cooked vegetable or salad would be excellent on the side of this. Carrots, peas, they are a real favorite, as are string beans.
Cabbage is also excellent!
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Some other slow cooker meals we really enjoy are:
SLOW COOKER CREAMY BASIL CHICKEN - Its amazing what you can make with only a few simple ingredients. This is creamy, tender and delicious! Serve with rice or pasta!
SLOW COOKER BEEF TACOS - They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning. Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious!
SLOW COOKER POTATO AND HAM CHOWDER - A soup which is creamy and has a high potato content to me, is a chowder. Soup or chowder, however you choose to name it, this is one delicious pot of flavours.
Slow Cooker Pork and Noodles
Yield: 4
Prep time: 10 MinCook time: 4 H & 35 MTotal time: 4 H & 45 M
An easy slow cooker recipe that is all in one combining a delicious sauce, tender pieces of slow cooked pork and noodles, all prepared right in the slow cooker.
Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
Instructions
- Dust the pork all over with the flour and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
- Place into the slow cooker.
- Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture.
- Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
- Whisk the cornflour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
- While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
- Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
Notes
If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end. In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
Thanks so much for visiting! Do come again!
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