It is hot hot hot! For those of you on the East Coast (specifically in the Toronto area), daily humidex advisories have been the norm this past week. We are quickly shedding our spring layers for the “less is better because I will melt if I wear anything more” look and jumping for joy when that close friend or family member extends the exclusive cottage weekend invite our way!
Like any good guest, it always a good idea to bring something to any cottage or BBQ event, as a token of our appreciation for the extended invitation. While my go-to usually includes something of the alcoholic variety, warm summer nights can also call for delicious desserts enjoyed with good company (and always topped with ice cream!).
¾ cup of all-purpose flour
¼ cup packed light-brown sugar
½ teaspoon of salt
½ cup plus 2 tablespoons of granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup of old-fashioned rolled oats
3 lbs of apples (Empire, Gala or Braeburn) peeled, cored and cut into ½ inch chunks
2 tablespoons fresh lemon juice
½ teaspoon of ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
1 cup packed brown sugar
½ cup of all purpose flour
½ cup of cold, usalted butter cut into cubes
1 ½ cup of large flake oats
1. Preheat oven to 375F. Meanwhile, boil a large pot partially filled with water and fill a large bowl with water and ice.
2. Slice a small, shallow X into the bottom of each peach. Plunge peaches into boiling water for 30 sec, then submerge in ice water. Drain, then peel peaches. Slice into thick wedges. They should measure 6 cups. Turn into an 8-in. square baking dish.
3. Whirl brown sugar and flour in a food processor. Add butter and pulse until coarse crumbs form. Add oats and pulse twice until just mixed. Stir 1/2 cup of brown-sugar mixture into peaches. Sprinkle the remaining mixture overtop. Bake in centre of preheated oven until topping is golden and filling is bubbly, 40 to 45 minutes. Let stand at least 15 minutes before serving.