American Bounty: Fruit-Filled & Crust-Topped Desserts

Peach and Blueberry Buckwheat Sonker

Celebrate the birth of America with historic, fuss-free desserts. Slumps. Buckles. Crisps. Sonkers. Grunts. Betties. Cobblers. These fruit-filled, crust-topped desserts were born from early settlers’ attempts to recreate traditional English recipes with limited resources in the New World. Like most things brought here, these desserts have undergone a wild transformation, thanks to that inventive—and rebellious—American spirit. This Fourth of July, bake something the founding fathers would love: diverse, inspired dishes that could only come from America.

  1. Strawberry Raspberry Cobbler

Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit. 

2. Peach and Cantaloupe Grunt

We went beyond the basic biscuit topping, and created dense, nutty dough brimming with fresh basil that makes for the perfect complement to the sweet cantaloupe and stone fruit filling. 

3. Blueberry Browned Butter Buckle

Browned butter gives this berry-studded buckle a deeper, richer flavor that is balanced by the Brown Rice Crumb Topping, essential for the dessert’s “buckled” appearance. Substitute blueberries for raspberries, or try a 50/50 mix for a colorful twist.

4. Pineapple Brown Betty

We took the classic Brown Betty on a tropical vacation, and packed it with pineapple, passion fruit, and lime. Shredded coconut, sourdough bread crumbs, and almond meal create textural contrast between the bread and the soft fruit. 

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