Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
• 3 oz. (2/3 cup) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 2/3 cup coarsely chopped pecans
• 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
• 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 Tbs. cornstarch
• 1/4 tsp. freshly ground nutmeg

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Cherry Custard Tart with Sliced Almonds

This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets mixed with the sugar instead of being left in pieces. Blind baking the tart shell keeps the bottom crust from getting soggy. This recipe makes enough for two crusts; divide the dough and freeze half for future use (defrost it in the refrigerator overnight before rolling it out).

For the tart dough:

• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 4-1/2 oz. (1 cup) confectioners’ sugar
• 1-3/4 oz. almonds, finely ground in a food processor to yield just under 1/2 cup
• 1 large egg, at room temperature
• 1/2 tsp. vanilla extract
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/4 tsp. salt

For the cherry custard filling:

• 1 lb. fresh sweet cherries, rinsed and pitted
• 2/3 cup heavy or whipping cream
• 1/3 cup sugar
• 2 large eggs
• 1/3 cup sliced almonds, toasted

To make the dough:

Beat the butter and confectioners’ sugar in a heavy-duty mixer with the paddle attachment until mixed together. Add the ground almonds, egg, and vanilla, and then the flour and salt. Mix until just combined. Transfer the dough to a lightly floured surface, shape into two disks, and wrap both in plastic. Refrigerate one disk for at least 1 hour and up to 3 days; freeze the other for future use.

To assemble and bake:

Heat the oven to 400°F. Remove the dough from the refrigerator. On a lightly floured work surface, roll it into a round 1/8-inch thick. (If the dough crumbles, it’s too cold; gather it into a ball, knead a few turns, and roll again.)

Transfer the dough by rolling it onto the rolling pin and then unrolling it over a 9- or 9-1/2-inch fluted tart pan that’s 1 inch deep and has a removable bottom. Gently ease the dough into the bottom and up the sides of the pan. To remove excess dough, run the rolling pin over the top of the edges to cut it off. Put the pan on a baking sheet, line the dough with parchment, and fill it with pie weights, dried beans, or rice. Bake it in the middle of the oven until the sides are set, 10 to 15 minutes. Carefully remove the weights and parchment, return the shell to the oven, and bake until the bottom is set and the crust is light brown, another 7 minutes.

Unroll the dough over the tart pan...

...then press with the rolling pin to give the tart clean edges. Excess dough can be used to patch any holes, if needed.

Spread the cherries in the bottom of the tart crust in one layer (you can do this while the tart is still hot). Whisk together the cream, sugar, and eggs and carefully pour the mixture over the cherries until the custard comes just to the top of the pan; you may have an extra tablespoon or so of custard remaining. Sprinkle the almonds on top. Return the tart to the oven and bake until the top is brown and the cherries are bubbling, about 40 minutes. Let the tart cool until you can remove it from the pan.

A sweet, creamy custard surrounds whole sweet cherries. Pay attention as you pour so that you don't overfill the crust.

Crème Caramel

Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with the dark caramel notes. They’re easier to unmold while cold, so invert them 30 minutes before serving and then let them come to room temperature.

• 1-1/3 cups granulated sugar
• 1-1/4 cups whole milk
• 1-1/4 cups heavy cream
• 1/2 vanilla bean, split lengthwise, or 1 tsp. pure vanilla extract
• 3 large egg yolks
• 2 large eggs
• 1/8 tsp. table salt
• 1/4 cup full-fat sour cream
• 1 Tbs. brandy, rum, or bourbon

Position a rack in the center of the oven and heat the oven to 350°F. Bring a large kettle of water to a boil.

Have ready eight 6-oz. oven-safe ramekins and a heatproof 2-cup measuring cup. Put 1 cup of the sugar in a heavy-duty 3-quart saucepan and stir in 1/3 cup water. Cook over medium-high heat, stirring until the sugar is melted, and bring to a boil, about 2 minutes. Brush the side of the pan with a pastry brush dipped in water to wash away any sugar crystals and continue to cook, without stirring, until the edges of the syrup begin to color, 3 to 5 minutes more. Gently swirl the pan to encourage even caramelization, and cook until the syrup turns dark amber, 1 to 2 minutes more.

Immediately pour the caramel into the measuring cup, then quickly distribute the hot caramel among the ramekins, swirling each ramekin to coat the bottom. Set aside.

Combine the milk and heavy cream in a 3-quart heavy-duty saucepan. If using a vanilla bean, scrape the seeds from the bean into the pan and add the bean. Bring just to a simmer over medium-high heat, about 5 minutes. Remove from the heat.

In a medium bowl, whisk together the egg yolks, whole eggs, the remaining 1/3 cup sugar, and the salt until smooth. Whisk in the sour cream and brandy. Remove the vanilla bean (if used) from the cream mixture and gradually whisk the cream mixture into the egg mixture. If using vanilla extract, stir it in. Skim off any foam.

Stir the custard if using a vanilla bean and pour or ladle it into the ramekins. Set the ramekins in a large roasting pan. Carefully pour the hot water into the roasting pan so that it comes halfway up the sides of the ramekins. Cover loosely with aluminum foil. Bake just until the centers of the custards wobble slightly when jiggled, 35 to 40 minutes.

Carefully transfer the ramekins to a rack to cool to room temperature (silicone-tipped tongs work well for this), about 30 minutes. Chill completely in the refrigerator, at least 4 hours (cover when cold).

About 30 minutes before serving, unmold the custards by placing the bottom of a ramekin in a small bowl of very hot water for 30 seconds to soften the caramel. Run a small knife around the edge of the custard to loosen. Put a small serving plate over the ramekin and invert. Holding the plate and ramekin together, shake firmly up and down, if necessary, to release the custard. Remove the ramekin (some caramel will stay in the ramekin). Repeat with the rest of the ramekins and let the custards stand at room temperature until ready to serve.

Slow-Cooker Citrus-Lemongrass Rice Pudding

This simple-to-prepare rice pudding—delicious served cold or warm—is creamy and perfumed with the Thai flavors of citrus and lemongrass. It's best when made with medium-grain white rice, as for risotto. Don’t use long-grain or brown rice, which takes longer to cook and requires more liquid. To save time, zest the citrus with a Microplane rasp.

• Cooking spray
• 5-inch length fresh lemongrass, finely chopped
• 3 cups 2% milk
• 3-1⁄2 cups coconut milk (not low fat), well shaken
• 1-1⁄2 cups granulated sugar
• 1⁄2 tsp. kosher salt
• 1-1⁄2 cups uncooked medium-grain white rice, such as arborio, rinsed with cold water and drained
• 1-1⁄2 Tbs. total freshly grated lemon, orange, and lime zest (use a mixture for the best flavor); more for serving (optional)
• 1 tsp. vanilla bean paste or extract
• 1⁄8 tsp. ground cardamom

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Grease the slow cooker with cooking spray. Place the lemongrass on a small piece of cheesecloth, form into a bundle, and secure tightly with kitchen twine. Add to a medium-size, heavy saucepan, along with the milk, coconut milk, sugar, and salt. Stir and bring to a strong simmer over medium-high heat (to prevent curdling, do not let boil).

Pour the hot mixture, including the lemongrass sachet, into the slow cooker. Add the rice and stir well. Cover and cook on low until the rice is completely tender, about 2 hours (you want there to be some liquid left). Remove from the heat, discard the lemongrass sachet, and stir in the zest, vanilla, and cardamom.

Let cool slightly, then pour into individual serving bowls, cover, and refrigerate until cold. If desired, garnish with additional zest before serving.

Orange-Poppyseed Pound Cake

For the cake:

• 12 oz. (2-2/3 cups) all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1/3 cup poppyseeds
• 21/2 cups granulated sugar
• 4 tsp. finely grated orange zest
• 12 oz. (1-1/2 cups) unsalted butter, softened at room temperature; more for the pan
• 8 oz. cream cheese, softened at room temperature
• 6 large eggs plus 2 large egg yolks, at room temperature
• 1 tsp. pure vanilla extract

For the glaze:

• 2/3 cup fresh orange juice
• 1/3 cup granulated sugar
• 1 Tbs. orange liqueur, such as Cointreau

Make the cake:

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4x3-inch mini loaf pans, each with a 2-cup capacity). Tap out any excess flour.

In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseeds. Put the sugar and orange zest in a food processor and pulse for 20 seconds. (If you don’t have a food processor, omit this step and blend the zest into the flour.)

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and cream cheese in a large bowl on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 1 minute. Beat in the whole eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 10 seconds.

Spoon the batter into the prepared pans, spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets or tap the pan lightly against the counter. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes. (25 to 30 minutes for mini loaves). Set the pan on a rack to cool for 10 minutes.

Make and apply the glaze:

Tip:

To wrap the glazed cakes for gift giving or freezing, spread a small amount of vegetable oil onto a sheet of plastic wrap with your fingers and place the oiled side against the cake.

Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and continue to cook until the mixture thickens and is reduced to a scant 1/2 cup, 3 to 4 minutes. Remove from the heat and stir in the liqueur. Remove the cake from the pan. Brush the tops and sides of the cake with the glaze.  Repeat brushing every few minutes until all the glaze has been used. Serve the cake at room temperature.

Spiced Quince and Apple Sauce

If you happen to see bumpy yellow quinces in the fall at your supermarket or farmer's market, snatch them up; they make a wonderfully fragrant addition to plain old applesauce, and turn it a beautiful tawny-pink color. Vanilla bean and star anise lend even more complexity.

• 2 medium quinces, peeled, quartered, and cored
• 1/4 cup sugar, plus more to taste
• 4 large sweet apples, such as Jonagold, peeled, quartered, and cored
• One 3-inch cinnamon stick
• 1/2 vanilla bean, split
• 1/2 star anise

Put the quinces, 1/4 cup sugar, and 1 cup water in a heavy medium saucepan. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the quinces turn pink and are beginning to soften, about an hour.

Add the apples, cinnamon stick, vanilla bean, and star anise to the pan and continue simmering, covered and stirring occasionally, for another 45 minutes, or until all the fruit is very tender. Taste for sweetness and add a bit more sugar if needed.

Remove from the heat and let cool, then fish out the spices and discard. Mash with a potato masher or put through a food mill using  a medium disk. Serve slightly warm or cold.

White Chocolate Raspberry Cheesecake

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. white chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Chambord
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 4 cups fresh raspberries
• 1/4 cup seedless raspberry or red currant jam

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.