Topping
½ cup flour
¼ cup brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
7 tablespoons unsalted butter, chilled, cut into small pieces
1 cup nuts, chopped (optional)

Filling
6 cups fruit, peeped, pitted or cored (apples, peaches, pears, berries etc. or a combination)
and cut into 2″ chunks
¼ – ½ cup sugar
3 – 4 tablespoons cornstarch or flour
½ lemon, freshly squeezed

1. Make the topping:
   Combine flour, sugars, spices and salt in a food processor or large mixing bowl.
   Add butter and process until crumbly.
   Add nuts and combine briefly.
   Place in the refrigerator until ready to use.
2. Make the filling:
   Combine filling ingredients in a bowl until thoroughly mixed.
   Transfer to a large buttered baking dish so the fruit is arranged in a thin layer.
3. Let dough rise:
   Place dough in a bowl covered with a damp towel.
   Let rise until doubled, about 75 minutes at room temperature or overnight in refrigerator.
4. Add topping and bake :
   Sprinkle topping evenly over fruit.
   Bake until filling is bubbly and top is brown, about 40 minutes.
   Serve warm or at room temperature.

For the fruit filling:

2 pounds/950 g plums, halved, pitted, each cut into 6 wedges
1/3 cup/70 g sugar
2 cinnamon sticks

For the crumb topping:

3/4 cup/120 g all purpose flour
1/2 cup/105 g sugar
1/2 cup/50 g old-fashioned oats
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped

Vanilla ice cream

Method:

To make the fruit filling:

Preheat the oven to 350°F/180°C.  In an 8-inch/20-cm square baking dish, toss the plums, sugar and cinnamon sticks.  Arrange the mixture evenly over the dish, tucking the cinnamon sticks beneath the plums.

To make the crumb topping:

In a medium bowl, mix the flour, sugar and oats to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds. Sprinkle the crumb topping evenly over the plum mixture.

Bake for 45 minutes, or until the juices bubble, the fruit is tender and the topping is golden brown.  Allow the crumble to stand at room temperature for 5 minutes to cool slightly.  Spoon the crumble into bowls and serve with vanilla ice cream.

2 tablespoons unsalted butter, softened
4 cups fresh or thawed frozen blueberries, divided
1/2 cup granulated sugar, divided
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon grated nutmeg

1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1 teaspoon vanilla extract

In a nonstick, ovenproof 10-inch skillet over medium heat, melt the butter. Add 2 cups of the blueberries with 1/4 cup of the sugar, stirring frequently until the mixture has the consistency of jam, about 10 minutes. Remove from the heat. Add the remaining 2 cups of blueberries, the remaining 1/4 cup sugar, the flour, lemon zest, lemon juice, and nutmeg to the cooked berries and stir to combine. Make sure all of the whole berries are evenly coated.

In a large mixing bowl, sift the flour, sugar, baking powder, salt, and cinnamon. Combine the melted butter, milk, and vanilla and add to the dry ingredients. Continue to mix until well combined, scraping down the sides once. There may still be some lumps. Drop the batter over the fruit in large spoonfuls starting in the middle and working out to the sides, leaving a 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.

Cook over Indirect Medium heat (about 350 F) for 20 minutes. For even cooking, carefully rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake until a skewer inserted into the center of the crust comes out clean, 25 to 30 minutes more. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature and top with vanilla ice cream or whipped cream, if desired.

Makes 6 to 8 servings

1 (21-ounce) can cherry pie filling
2 cups fresh or frozen raspberries
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 cups granola

In medium-sized saucepan, cook and stir cherry pie filling and raspberries until heated through. Stir in EAGLE BRAND; cook and stir for 1 minute more.
Spoon into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm.
Peach-Berry Crumble: Substitute peach pie filling for cherry pie filling.
Cherry-Rhubarb Crumble: Substitute fresh or frozen sliced rhubarb for the raspberries. In medium-sized saucepan, cook and stir pie filling and rhubarb until bubbly. Cook and stir 5 minutes more. Proceed as above.

6 medium pears, peeled, cored, and sliced (about 7 cups)
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
1 tablespoon butter or margarine
Cheddar Cheese Pastry (recipe follows)

Toss pear slices with lemon juice in a large bowl; add sugar and next 4 ingredients, tossing gently to combine. Spoon pear mixture into a greased 10″ x 6″ x 2″ baking dish; dot with butter.

Roll Cheddar Cheese Pastry out on a lightly floured surface to a 10″ x 6″ rectangle; cut lengthwise into 1/2″ strips. Arrange strips in a lattice design over pear mixture; trim excess pastry as needed.

Bake at 350° for 1 hour or until pastry is golden.

Yield: 6 to 8 servings

Cheddar Cheese Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup (1 ounce) shredded sharp Cheddar cheese
2 to 3 tablespoons cold water

Combine flour and salt; cut in shortening with pastry blender until mixture is crumbly. Stir in cheese. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball.

Yield: pastry for 1 cobbler

Praline Topping:
1/2 cup sugar
3 T water
1 cup sliced almonds, toasted
1/2 cup all purpose flour
5 T unsalted butter

Peaches:
1/2 cup sugar
3 T water
6 large ripe peaches, peeled, pitted, and cut into 8 wedges each
2 T cornstarch

Recipe Directions

Topping:
Butter small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.

NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!

Set the oven for 375°. Combine 1/2 cup praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.

In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT’S HOT! Pour caramel into the baking dish, turning dish to coat bottom and sides with caramel. Allow to harden.

Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes, until caramel bubbles and topping browns. Serve warm with vanilla ice cream. Serves six.

4 Bartlett, Anjou or Bosc pears, peeled, cored (see Prep Steps, page 104) and cut into 1-inch pieces
1/4 cup white grape juice
1 tablespoon fresh lemon juice
3/4 cup dried cherries
1/4 cup (1/2 stick) butter, cut into small pieces
1/4 cup packed light-brownsugar
1/4 cup packed dark-brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
Pinch ground nutmeg

Recipe Directions
1. Heat oven to 375°.
2. Place pears, grape juice, lemon juice and cherries in small bowl; toss to coat all ingredients evenly.
3. Combine butter, sugars, oats, cinnamon and nutmeg in small bowl. Cut butter into mixture using pastry blender until mixture resembles coarse meal.
4. Coat 9-inch-square casserole with nonstick cooking spray. Spread pear mixture evenly in casserole. Sprinkle oat mixture over the top of the casserole.
5. Bake in 375° oven for 30 to 35 minutes or until mixture starts to bubble and pears are fork-tender. Let stand 15 to 20 minutes. Serve with vanilla ice cream if desired.