Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Berry Cobbler

Suggested Piece: Small Skillet

Ingredients
2 small bags frozen fruit
(e.g. blueberries, raspberries, strawberries, etc.)
- or -
2-3 c. fresh berries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 box yellow cake mix
1/2 c. melted butter

Directions
Preheat oven to 350°F. Cover and cook berries over medium heat in bottom of small skillet until VapoValve begins to click. Pour off 1/2 c. fruit liquid in a cup; set aside. Add sugar to fruit, mix, and cook using the medium - click - low method for 5 additional minutes. Meanwhile stir cornstarch into reserved juice until well mixed. Add to fruit mixture and stir until thickened. Remove from heat and sprinkle dry cake mix on top and drizzle with melted butter. Remove lid and handles. Bake in oven at 350°F until cake is browned and butter is absorbed. Serve warm with a scoop of vanilla ice cream!

Cinnamon Quinoa with Peaches

Suggested Piece: 3 Qt. Saucepan

Ingredients
2 1/2 c. Water
1 c. Quinoa, uncooked, rinsed & drained
1/2 tsp. Ground cinnamon
1 1/2 c. Half & half, fat-free
1/4 c. Sugar
1 1/2 tsp. Vanilla extract
2 c. Frozen peaches, thawed, sliced or diced
1/4 c. + 2 Tbsp. Pecans, dry roasted, coarsely chopped

Directions
Add quinoa, water, and cinnamon to 3 Qt. Saucepan. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 20 minutes. Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved. Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and-half mixture. Sprinkle with the pecans.

Peach & Blackberry Clafouti

Suggested Piece: 9 Qt. Braiser Pan

Ingredients
1 c. fresh blackberries, rinsed
2 c. sliced fresh peaches
1 1/4 c. milk
3 eggs
1/2 c. all-purpose flour
2/3 c. sugar
1/2 tsp. vanilla extract

Directions
Arrange the peaches and blackberries in a buttered 9 Qt. Braiser Pan. In a large bowl, whisk together the milk, eggs, flour, sugar, vanilla, and salt to form a light, thin batter. Pour the batter over the peaches and blackberries. Bake for 30 minutes (medium-low for dough) or until browned and puffed around the edges, and the center is set. Allow to cool to warm or room temperature before serving. Serve plain or with a scoop of vanilla ice cream.

Peach Cobbler

Suggested Piece: Small Skillet

Ingredients
1 c. Original Bisquick mix
1 c. Milk
1/2 tsp. Ground nutmeg
2 Tbsp. Butter, melted
1/4 c. Sugar or agave
1 can (29 oz.) Sliced peaches, drained

Directions
Heat oven to 375F. Stir together Bisquick mix, milk, and nutmeg in bowl. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50-60 minutes or until golden.

Tip: Add various fresh fruits (blueberries, cherries, blackberries, pear, apple, etc.) in addition to or in place of the peaches.

Ambrosia Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients

1 c. shredded coconut

1 c. mini marshmallows

1 c. sour cream

Fruit Suggestions:

Pineapple, chunks

Apples (#3 cone)

Bananas, sliced

Peaches (#3 cone)

Pears (#3 cone)

Grapes, halved

Cherries, halved & pitted

Blueberries

Strawberries

Directions

Choose from the list of fruit 4 or more to use in your Ambrosia Salad. Try to choose fruit that is in season (it generally tastes better!) Process fruit into Saladmaster Cold Bowl. Fold in shredded coconut, mini marshmallows, and sour cream. Chill until ready to serve. 

Peach Cobbler

Suggested Piece: 11″ Large Skillet

Ingredients
2 – 16 oz. jars yellow cling sliced peaches
2 c. rolled oats
1/4 c. butter, softened
1/4 c. brown sugar
1 tsp. cinnamon
Raisins (opt.)

Directions
Drain liquid from jarred peaches. Arrange sliced peaches in the bottom of 11″ Large Skillet. In separate bowl combine rolled oats, butter, brown sugar, and cinnamon; stir until all ingredients are incorporated. Top the peaches with rolled oat mixture and sprinkle with raisins (opt.). Place skillet on medium heat until Vapo-Valve clicks rapidly. Reduce heat to low and cook for approximately 15 minutes. Enjoy along side a scoop of ice cream! Delish!