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Jersey
Summer Fruit Crisp |
10
cups cut-up Jersey Fresh peaches, strawberries, plums, blueberries
(any combination)
½ cup granulated sugar, or to taste
¼ cup Laird’s Apple Jack (apple brandy produced in Colts
Neck)
1 tsp fresh lemon juice
3 TBS plus ¼ cup flour (divided use) 1 cup rolled oats
1 cup chopped walnuts (divided into ½ cups) 1 TBSP brown sugar
1 tsp cinnamon 1/3 cup butter, softened
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Preheat
oven to 375 degrees. Spray a 9-inch by 13-inch pan with non-stick spray.
Gently toss fruit with sugar, Apple Jack, and lemon juice. Sprinkle with
3 TBS flour. (If fruit is very juicy, drain some or add a bit more flour.)
Toss gently. Spread fruit in prepared pan; set aside.
Topping: In food processor or blender, process ½ cup walnuts until
fine; transfer to a bowl; add oats, brown sugar, cinnamon, and remaining
flour. Using a pastry blender, cut butter into oat mixture until crumbly.
Add remaining chopped walnuts. Sprinkle mixture evenly over fruit. Bake
20 to 25 minutes, until fruit is tender and topping is golden brown. Serve
warm, with whipped cream, if desired. Serves 12.
Contributed
by: Patricia Mack, Hackensack, NJ
Blueberry
Hill Muffins
1
tsp vanilla
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter (1 stick)
2 Jersey Fresh eggs
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2
cups flour
½ tsp baking soda
1 to 1½ cups Jersey Fresh blueberries
1 cup sugar
1 cup sour cream
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Cream butter and
sugar well. Add eggs and beat until smooth. Mix in sour cream and vanilla.
Add sifted dry ingredients and blend. Add blueberries gently. Line muffin
tins with paper liners or grease and flour tins. Bake at 375 degrees for
25 – 30 minutes. Bake mini muffins for 18 minutes.
Contributed
by: Phyllis Madsen, Basking Ridge, NJ
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