Pear and Apple Crumble

Hello everyone,

I decided to have friends over for dinner last minute. I knew exactly what meal I would prepare but….clueless on a dessert. So I decide in Sewloveable fashion to make something I’ve never tested out before. Who does that????? Me apparently…..lol. My logic was I’ve made a Peach Crumble it’s just a few simple changes. So I figured this is totally doable.

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Let’s dive right in and make something yummy together.

Ingredients for the Pear and Apple Filling:

1/4 cup brown sugar

1/4 cup cane sugar

1/2 cup all-purpose flour

1 tsp of pumpkins spice

1/4 tsp sea salt

2 2/3 cup diced pears (about 3 pears)

2 1/2 cup chunky apple sauce( a little cheat for saving time)

1/4 tsp of citric acid or the juice of 1 lemon

1 tsp cornstarch, dissolved in 1 tablespoon water

1/2 tsp of vanilla extract

Ingredients for the crumb topping

1/2 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

1 cup of Old Fashioned Oats

1 tsp of pumpkin spice

1/4 tsp sea salt

1/2 tsp vanilla extract

3 Tbs of organic vegetable shortening broken into 8 pieces

Directions

Preheat oven to 350 degrees .

To make the pear and apple filling:

In a large bowl, stir together sugars, flour, cinnamon and salt. Add pears and chunky apple sauce, vanilla, citric and gently toss to coat. Mix together cornstarch slurry and lemon juice (lemon juice only if your not using citric acid) and stir to get everything evenly incorporate. Place parchment in a your baking dish( I used a 9″ round) and add fruit mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in vegetable shortening pieces and vanilla, then combine with hands until crumbly.

Top peaches with half of the crumb topping.  Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees  and bake until golden and bubbling about 45 minutes or so. Remove from oven and let sit for 15 minutes before serving.

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Then enjoy with or without toppings.

Until Next Time,

Sewloveable ☺

Healthy Lemon Pound Cake

Hello everyone,

I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.

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So, let’s get started.

Ingredients:

1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest

* Equipment you will need:      Food Processor, or Mixer, Loaf or Cupcake pan

Lemon Pound Cake makes enough for:

1 5×9 loaf pan
6 mini loaves
12 cupcakes

Instructions:

Preheat oven to 350F.

Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).

In a small bowl, mix together the flour and baking powder and set aside.

In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.

In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).

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Add the apple sauce and mix until all combined( about 1 minute).

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Add half of the flour mixture and mix to combine ( 15 seconds).

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Add second half of flour and the milk mixture and mix to combine (about 30 seconds).

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Your batter will be nice and fluffy in appearance.

Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).

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After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.

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Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.

Toppings:

Strawberry Jam click here for recipe.

Lemon Glaze

1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.

Enjoy & Until Next Time,
Sewloveable☺