Cobblers & Crisps

I'm a fan of warm fruit cobbler with vanilla ice cream on top! It's a perfect, dessert!

St Andrew's Cafe at the CIA, often served  a seasonal, fruit crisp on the menu with low fat ice cream or yogurt on top. The crisp generally had less butter and additional, toasted walnuts and seeds in the topping. We served a smaller size portion to reduce calories.  The guests loved the crisps!

I think apple crisp was the most popular; the apples were sautéed in a very small amount of butter and sugar, then flavored with cinnamon and vanilla.

I grow blueberries, strawberries, gooseberries, currants, rhubarb etc.. in my yard. I use the fruit wood for smoking in my Big Green Egg.

I enjoy baking crips, cobblers, etc..  with the ripe fruit.

When I cook with rhubarb, I try to pick younger, thinner stalks so I don't need to peel them. If I wait and pick the fat, juicy stalks, I carefully peel the outer layer, slice the stalks thinly and always add something sweet-rhubarb is quite sour.

Apparantly the leaves are poisonous so I simply let them compost into the soil.