I got the idea to make a fall baking to-do list from Brown Eyed Baker.
You all know how much I LOVE lists and list-making, so here it goes.
I'm really trying to eat local and in-season, so every gift of nature is special. Apple season is my favorite.
1. Yeasted coffee cake
2. Baked apples or pears
3. Lattice apple pie
4. Pecan sandies
5. Apple dumplings
6. Apple butter
7. No knead bread (making soon!)
8. Decorated sugar cookies
9. French breakfast puffs
10. Caramel apple crisp
11. Mexican hot chocolate skillet cookie
12. White chocolate macadamia nut cookies
13. Cinnamon streusel pancakes
14. Baked doughnuts
15. Candied walnuts or pecans
16. Apple cider cinnamon bread knots
17. Homemade apple sauce
Can you tell I love apples? What's on your baking to-do list? Are you as excited as I am for fall?
Check out some of my favorite fall recipes I've posted about:
Red pear risotto with Bleu cheese and walnuts (my favorite risotto)
Before the weather gets cold and nasty, and summer's bounty is just a memory, take advantage and make this plum cobbler-crumble. It has a delicious brown butter cookie-like crumble top with a hint of almond that will make you feel just a tad fancy. The fruit oozes summer-y goodness; make sure you buy ripe, good quality local fruit- it will shine through.
Brown butter plum cobbler-crumble
Adapted from The Perfect Recipe (Pam Anderson) via Seven Spoons
For the topping:
1 stick unsalted butter
¾ cup all-purpose flour (you can substitute ¼ cup for whole wheat pastry flour if you like)
¼ tsp baking powder
⅛ tsp salt
½ cup light brown sugar, packed
1 egg yolk
½ tsp vanilla extract
½ tsp almond extract
For the filling:
1 TBSP cornstarch
⅓ cup light brown sugar, packed (use more or less depending on the ripeness of your fruit; I wish I had used ½ cup)
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of salt
1 ¼- 1 ½ lbs. plums, quartered and pitted (for smaller plums you can halve them; however, I find it's easier to remove the pit when they are quartered)
To make the topping, melt the butter in a small saucepan over medium-high heat, swirling occasionally. When the butter has melted, continue swirling almost continuously as the butter begins to darken and brown. When the butter has taken on an amber color and is fragrant, remove from heat and pour into a medium heat-safe mixing bowl to cool slightly. When slightly cooled, pour in the sugar and beat with a wooden spoon for about a minute, until completely incorporated. Stir in the egg yolk and vanilla and almond extracts.
In a small mixing bowl, whisk together the flour, baking powder, and salt to combine. Add this dry mixture to the brown butter mixture and stir with the wooden spoon until just combined. Refrigerate the dough and preheat the oven to 375F with rack in the middle.
To make the filling, combine the cornstarch, brown sugar, spices, and salt in a medium mixing bowl. Add the plums and toss gently to coat. Add the plums to an un-greased 8-inch square baking dish (I used an 8-inch deep pie dish). Drop the dough by spoonfuls over the fruit, covering evenly. Bake in the preheated oven for about 40-45 minutes, until the topping is golden and the fruit is bubbling. Let cool slightly before serving (tastes great with vanilla ice cream!).