Fall

Caramelized Pluot (or Plum) Crumble by Rosie Berger

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This might be my favourite desert to date - the pluots are just slightly tart, and combined with the caramel and buttery crumb it's just the most comforting thing ever.  Pre-caramelizing makes the filling less liquidy, more sticky and indulgent. So. Dang. Good.

Filling

4 large pluots or sweet plums, sliced thinly

1 cup of brown sugar

1/2 cup butter

1 tbsp cinnamon

1/2 tsp salt

Crumb topping

1 cup flour

1 cup brown sugar

1/2 cup butter, softened

Method:

1. Preheat oven to 350

2.Butter a 9x13 baking dish

Prepare filling:

3. Melt butter in a wide, deep pan.  Add brown sugar

4. Stir butter, sugar, cinnamon and salt together, add plums.

5. Bring mixture to a low boil, let cook for 5-10 minutes until caramel is smooth and plums are soft.

6. Combine crumb ingredients in a bowl until crumbs form.

7.  Create a 1/4 inch crumb later in baking dish

8. Scoop pluot slices into baking dish creating an even layer.

9. Set aside excess caramel sauce - it's great as extra topping or on ice cream!

10. Top with a 1/2 inch crumb later

11. Bake for 30-40 mins, or until crumb layer is golden brown.

12. Serve warm, maybe with a scoop of vanilla ice cream on top?

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Autumn Pulled-Pork Slow Cooker Stew by Rosie Berger

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Sweet, bright, savoury, warm, yummy.  Enjoy!

Ingredients

3lbs pork loin roast

2 tbsp butter

Salt + pepper

1 tsp paprika

1 tsp nutmeg

1 large red onion, chopped into chunks

5-6 small apples cut into half-inch cubes

2 tbsp ground cinnamon

4 stalks of celery, sliced

1 cup of dried cranberries

For the sauce

2 cloves garlic, minced

400ml crushed tomatoes

½ cup pure maple syrup

¼ cup apple cider vinegar

3 tbsp worchestershire sauce

2 tsp ground mustard seed

3 tbsp paprika

1 tbsp nutmeg

1 tsp cloves

2 tsp salt

2 tsp black pepper

1 tsp chili powder

2 bay leaves

2 cinnamon sticks

Method

1. Heat a large, non-stick pan with butter on medium-high heat

2. Pat pork dry on both sides, sprinkle with salt, pepper, paprika, and nutmeg.  Add to pan, in two batches if necessary.  Sear on both sides until brown (about a minute on each side). Add to slow cooker.

3. Add chopped veggies to slow cooker

4. Combine sauce ingredients, stir until combined.

5. Pour sauce evenly into slow cooker

6. Top with bay leaves and cinnamon sticks

7. Set slow cooker to low for 8 hours

9. At 7 hours, remove pork and shred with 2 forks.  Add back into slow cooker and stir everything together.

10. Remove + serve (preferably with warm bread and butter... yum)!

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