Slow Food in a Modern Kitchen

Hi everyone! Shawna here from Pinkkiss Pottery with another treat for your slow kitchen. With summer now in full swing and (sorry!) fall on it’s way, what a great time to break out your pie tins and use up some of those deliciously sweet summer fruits. I recently purchased a book called Rustic Fruit Desserts by Cory Schreiber and Julie Richardson after hearing it mentioned on a couple of my favorite blogs. Rustic desserts are my favorite kind! Not only do they lend themselves nicely to my collection of ceramic bake ware but the “rustic” nature of them also means that they come together quickly and are not fussy to prepare.

Rustic Fruit Desserts takes you through every season utilizing fresh seasonal ingredients although the recipes are easily adapted to suit your tastes and markets. So what am I making right now? My latest obsession from this book can actually be found in the back section labeled “pantry”. A recipe for a delicious Vanilla Crumb topping you can keep in the freezer and whip out whenever you need a freshly baked dessert for company or to satisfy a late night sweets craving. Why not give it a try?

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Vanilla Crumb Topping

1 cup all purpose flour
3/4 cup granulated sugar
1/4 light brown sugar
1/4 tsp fine sea salt
1/2 cup cold unsalted butter cut into small cubes
1 Tbs pure vanilla extract

Combine the flour, sugars, salt and butter in the bowl of a food processor or stand mixer with a paddle attachment. Pulse until the mixture resembles coarse crumbs. Drizzle the vanilla over the mixture and pulse or mix briefly to distribute the vanilla.

Use immediately OR store in a freezer bag in the freezer for up to 3 months.

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Bourbon Whip Cream

1 cup cold heavy cream
1 tsp granulated sugar
1 / 2 tsp pure vanilla extract
1-2 tsp Bourbon, according to taste

In a chilled metal bowl whisk the cold cream until soft peaks form. Add the sugar, vanilla and bourbon, continue whisking until the peaks become stiff and do not fall from your whisk. Serve immediately.

Try this:

For an individual crumble, cut up a fresh peach into 1 inch cubes and toss with 1 tsp corn starch. For a whole crumble use 5-6 peaches and 2 Tbs corn starch. Place the mixture in a small oven safe baker and top with Vanilla Crumb Topping. Bake at 350° for about 20 minutes or until topping is brown and the filling is bubbly. Let cool for 10 minuets before serving. Top with homemade bourbon whip cream. Enjoy with a mint julep on your back porch!

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Ceramic is the perfect baking material for rustic desserts, it keeps the crust warm and crispy while letting you take your dessert from oven to table. Check out these beautiful baking dishes from these artists on Etsy:



Pie Pan in Golden Harvest pagepottery
Medium Oven Safe Ramekin khphillips
Pie Plate in Aqua Trillium Design jmrpottery
Swirl Pie Plate MuddyWaters

I hope you all check out Rustic Fruit Desserts and whip up some freshly baked treats for your friends and family! See you next month!

~ Shawna of Pinkkiss Pottery