Nutty and Buttery Pear Crumble

I had an overabundance of pears and searched vigilantly for recipes I could use my pears in. I was excited to find this nutty and buttery pear crumbled, which uses walnuts instead of oatmeal for a great crunchy flavor. And sweetened with maple syrup! It's so good!

Ingredients:

3 1/2 lb pears, cubed

2/3 C maple syrup (the real stuff!!! no cheating here!)

1 T minced crystallized ginger

1 C raisins

topping:

1 C walnuts, chopped

1 C flour

2/3 C brown sugar

1/2 C butter, cold

Mix all of the ingredients together except the topping.

Press into a 9x13 baking pan.

Combine the flour, brown sugar, and walnuts. Add the butter, pinching it with your fingers until it is well blended. Sprinkle over the top of the pears.

Bake at 350 degrees F for 35-55 minutes, depending on the ripeness of your pears. Mine were very underripe and took almost an hour. When you see it bubbling, it's done.

Would go fantastic with vanilla ice-cream!

Tastefully,

Tamara 

Maple-Blueberry Pie

I think I've already mentioned how I'm not a big fan of blueberries. I feel like I should apologize for this, but really, I just don't think the fruit measures up to the hype. 

Unless they are freshly picked. And then I have to reserve enough to make this, my absolute favorite blueberry pie.

And the best part is, it's sugar free! Well, in a manner of speaking. There's no sugar, but it's sweetened with plenty of maple syrup. :)

I sell this pie out of my in-home bakery, so consider yourself very, very lucky that I'm sharing the recipe.

Ingredients:

2 pie crusts (I like a butter crust)

4 C blueberries (fresh or frozen will work; I pick mine fresh and then freeze them and they work just fine)

1 C maple syrup (important!! This is not pancake syrup! Try this and never look back!)

1/4 C flour

1/4 C quick-cooking tapioca

4 t fresh lemon juice

Combine the blueberries, syrup, flour, tapioca, and lemon in a bowl. Stir well (but gently). Let sit at least fifteen minutes to let the tapioca start to dissolve.

Roll out one pie crust and lay it over a 9-inch pie plate. You can trim the excess now, or leave it (like I did) until you put on the top crust, then trim together.

Pour the blueberry mixture into the pie plate (on top of the crust).

Admire that filling some more and imagine how wonderful it will taste cooked up.

Roll out your top crust. Place over the blueberries. Trip both crusts to about a 1-inch overhang. To get this look, pinch the two crust together and fold over the top of the pie. Crimp the edges using your index fingers and thumbs (this does take some practice).

Make a couple of slits for steam and juices to escape (this is what makes it pretty). Baste with cream or milk and sprinkle with sugar, if you desire.

Bake at 375 for 1 hour and 15 minutes. (Start checking at the 1 hour mark. You want to see filling bubbling out but you don't want your crust to burn.)

Cool on a wire rack to room temperature. I always make my pies a day before we plan to eat them. I think they taste better when they've sat. 

Slice and serve! Best blueberry pie ever. I promise.

Tastefully,

Tamara 

Whole Wheat Banana Bread

I was skeptical about this one. I really was. A whole grain banana bread? How good could that be?

As it turns out, really, really good. And somewhat healthier for you than other versions. :)

(Adapted from Ovenly)

Ingredients:

2 large ripe bananas, mashed

1/4 C flaxseed (I buy mine already ground up; if yours are whole, you'll need to grind them)

3/4 C flour

3/4 C whole wheat flour

1 T baking powder

1/2 T baking soda

1/2 t salt

1/2 C maple syrup (the real stuff!)

2 large eggs

1/3 C canola oil

1/4 C brown sugar

1 t vanilla extract

1/3 C sour cream

Whisk together the flours, baking powder, baking soda, and the salt. Add in the maple syrup, eggs, sugar, oil, and vanilla extract. Add the mashed banana and sour cream and mix well to remove lumps.

Pour into a greased 9x13 pan. Bake in a 350 degree F oven for 50 minutes.

Cool in the pan. Remove and slice.

This bread would be amazing with walnuts in it, too. Maybe I'll try that next time.

Tastefully,

Tamara