Recipes for Shabbat

Fruit Desserts

This is the time of year that all sense of proportion control goes out the window. I find myself buying pounds and pounds of peaches and nectarines and plums and any other late summer/early fall fruit that I can get my hands on. My snacks and dessert fantasies all center on how much fruit I can include and since my family isn't too far behind me in their love of fall fruit and I try to indulge our collective sweet tooth by baking as many fruit pies, cobblers, crisps, crumbles and buckles as time and produce will allow.

A simple primer of the different techniques (as well as a couple of really great family favorite recipes) should be all you need join us in our magnificent obsession.

A COBBLER has a top crust of biscuit dough which can be either a single layer or cut into individual biscuits or "cobbles" (hence the name)

A CRISP is made with a mixture of sugar, flour, and margarine/butter and  sometimes nuts that is sprinkled on the top of the fruit mixture and baked until it's crisp.

A BROWN BETTY is when the crumb or crisp mixture is layered in the fruit  instead of on top.

A SLUMP or GRUNT is similar to a cobbler but it's cooked on top of the stove (usually in a cast iron skillet). A thick batter is spooned on top of the  simmering fruit mixture.

A BUCKLE is a very tender cake that is usually made with LOTS berries. The berries are coated with flour and then added to the cake batter.

A lesser known fruit dessert is a PANDOWDY. This dessert is similar to a
cobbler but the crust is pushed down into the baked fruit mixture to absorb
the juice. This old fashioned technique is called dowdying.

BLUEBERRY PEACH BUCKLE (pareve or dairy)

In medium bowl combine fruit, sugar, lemon zest and juice, cornstarch and
cinnamon. Toss well. 2. Pour into a 2 quart decorative baking dish. 3. In
another bowl, combine all ingredients for topping and with a pastry cutter,
mix in the butter until it is the size of peas. Pour over fruit and spread
evenly. 4. Place in preheated 375 degree oven for 45 minutes on a baking
sheet lined with foil to catch drippings. 5. Remove from oven, cool to room
temperature and serve with vanilla ice cream or whipped cream. Notes: Serves
8 to 10.

PLUM CRISP (pareve or dairy)

Preheat oven to 350. On a baking sheet toast almonds until golden, 10 to 15 minutes. In a food processor blend flour, brown sugar, 1/2 cup oats,  cinnamon, salt, and margarine or butter until mixture resembles coarse meal. In a bowl combine the flour mixture, remaining 1/4 cup oats, and almonds. Set the mixture aside. In a small bowl stir water and cornstarch until combined and set it aside. In a 12-inch skillet combine the plums and 1/2 cup sugar and cook over moderate heat, stirring constantly until the sugar is melted. Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer the plum mixture to 9X13 (3-quart) baking dish. Sprinkle the topping mixture over the cooked plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden. Cool for at least 10 minutes before serving. Serves 8.

BLUEBERRY AND NECTARINE BUCKLE (pareve or dairy)

Preheat oven to 350. Make the topping first. In a small bowl combine the  margarine or butter, sugar, flour, cinnamon, and the nutmeg and mix until the mixture resembles coarse meal. Cover and chill the topping while making the batter. In a small bowl with an electric mixer cream together the margarine or butter and the sugar. When the mixture is combined add the vanilla and mix to combine. In a small bowl stir together the baking powder, flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition. Gently fold in the  blueberries and the nectarines. Spread the batter in a greased 10 inch round cake pan or 2-quart baking pan. Sprinkle the topping evenly over the batter and bake the middle of the oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serves 6 to 8.

PLUM TART WITH MARZIPAN CRUMBLE (dairy)
The nutty marzipan mixture is a delicious contrast to the sweet-tart plum
filling.

Crust
1 cup all purpose flour
3/4 cup sliced almonds
1/4 cup sugar
1/3 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons chilled whipping cream 1 large egg yolk

Crumble
3/4 cup all purpose flour
1/2 cup (packed) almond paste (about 5 ounces)
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/4 cup sliced almonds

Filling
2 1/4 pounds plums (about 12), halved, pitted, thinly sliced 1/2 cup sugar 2 tablespoons plus 2 teaspoons cornstarch

Combine the flour, almonds sugar and salt in a food processor and process  until nuts are finely ground. Add the margarine or butter and process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press the dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day. Preheat oven to 400. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375.

In a food processor combine the flour, almond paste and sugar and process  until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds and set the mixture aside.

In a medium bowl combine the plums, sugar and cornstarch and mix to combine.

Sprinkle 3/4 cup of the crumble over cooled crust. Top the crumble mixture
with the plums. Sprinkle with the top of the plums with the remaining topping
mixture. Bake the tart until filling bubbles thickly and top is golden, about
40 minutes. Cool 10 minutes before serving. Push up pan bottom to release
tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.) Makes 10 to 12 servings.

APPLE PECAN COBBLER (dairy)

Preheat oven to 325. In a bowl combine the sugar, cinnamon and 1/2 cup  pecans. Mix to combine. Place apples in bottom of a greased 9 inch round baking dish. Sprinkle the top of the apples with the sugar/cinnamon mixture and set it aside. In another bowl combine the flour, baking powder and salt and set aside. In another bowl combine the egg, milk, and butter and mix slightly. Add the dry ingredients, all at once, and mix until smooth. Pour the batter over apples and sprinkle the tope with the remaining pecans. Bake for 50 to 55 minutes or until the top is golden and the fruit mixture is bubbly. Spoon warm cobbler onto dessert plate. This is great topped with cinnamon-flavored whipped cream or ice cream. Serves 8

CHERRY ALMOND COBBLER

Preheat oven to 400. In a sauce pan combine the cherries, 1/2 cup sugar, lemon juice, cornstarch, almond extract, grated lemon zest and cinnamon and cook over low heat, stirring occasionally until mixture simmers, about 4 to 5 minutes. Pour the mixture into a lightly buttered 2 quart baking dish. In a  food processor or mixer, combine the flour, remaining sugar, baking powder and salt and pulse 2 or 3 times to mix. Add the butter and pulse until just combined but still crumbly. Add cream, egg, vanilla and pulse again just to combine and form a smooth batter. Drop batter by heaping teaspoons on top of cherry mixture, leaving space in between. Sprinkle almonds over and bake in a preheated oven for 20 minutes or until top is lightly browned and cherry mixture is bubbling. Serve warm or at room temperature with vanilla ice cream or slightly sweetened whipped cream. Serves 5 to 6.

RHUBARB RAISIN CRISP (pareve or dairy)

Preheat oven to 375. In a bowl combine the rhubarb and 2 tablespoon of flour. Mix to combine and then place the mixture in greased 8-in. square pan. Sprinkle the top of the rhubarb mixture with the raisins. In another bowl combine the brown sugar, cinnamon, and salt and then sprinkle the mixture  over the top of the raisins. In another bowl combine the oats and remaining flour. Cut in the margarine or butter until the mixture is crumbly. Sprinkle  the oat mixture over the top of the cinnamon mixture. Bake for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Serves 6 to 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.