Awesome Apple Almond Crisp

Awesome Apple Almond Crisp | ZoeBakes photos by Zoë François

This Awesome Apple Almond Crisp is the easy, last minute, under appreciated cousin to the Apple Pie. It is every bit as delicious and I think beautiful in a rustic way, albeit not as refined looking. It can be in the oven in less than 30 minutes and emerges bubbling, crisp (hence the name) and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan). I used a mix of apples, as I always do, to give the fruit layer more depth of texture and flavor. I also sliced them thin, because I was using a shallow pan and I wanted the apples to create a dense layer that stood up to the topping. For me the ratio should be just barely more fruit than crisp topping, so you’ll see I go thick.

You can watch me make this Awesome Apple Almond Crisp in my instagram video.

Awesome Apple Almond Crisp | ZoeBakes photos by Zoë François (more…)

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Triple-Layer Parsnip Cranberry Cake

Triple-Layer Parsnip Cranberry Cake | ZoeBakes photo by Zoë François

For those of you who have followed my blog since 2007, you’ll know I am a tremendous fan of Dorie Greenspan. I’ve considered her a mentor in my own career as a chef and cookbook writer. She is the absolute top of the game and I look forward to every book she puts out with bated breath. Everyday Dorie is her brand new book and I dove in the second I clawed it out of the packaging. As is my way, I flipped straight to the Desserts section and was instantly seduced by the opening image of this Triple-Layer Parsnip Cranberry Cake with cream cheese frosting. I’ve never made a cake with parsnip, but imagined it would be the sophisticated cousin to Carrot Cake, which is one of my go-to cakes. I was not wrong, it is just as satisfying and comforting as the carrot version, but it is all its own flavor and delicious. It is perfect with the tangy-sweet cream cheese frosting and tart candied cranberry garnish. You can watch me make Dorie’s cake in my instagram videos and she has graciously permitted me to share the recipe with you.

Triple-Layer Parsnip Cranberry Cake | ZoeBakes photo by Zoë François (more…)

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Buttermilk Pumpkin Streusel Pie

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

I discovered Sister Pie by Lisa Ludwinski and this Buttermilk Pumpkin Streusel Pie, on instagram, where I find so much great inspiration. One of the first things I discovered about Lisa and her bakers is that they dance in the kitchen. These are my people! This pie cemented my admiration. It is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it is combined with a crunchy streusel made with pepitas and buckwheat. It is a combination of traditional and uniquely Sister Pie. If you have the good fortune of being in Detroit, you should visit their shop, but until then, get the book, it’s a gem.

You can watch me make this pie in my instagram video and Lisa generously shared the recipe us below.* (more…)

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Pear Almond Tart

poached pear almond tart | photo by Zoë François

I think tarts are an under appreciated art form. The sweet, tender crust is the perfect frame for just about any filling. This one has poached pears laying in a bed of almond cream and surrounded by toasted almonds. The flavor combination is classically French and looks sophisticated enough to be served at any special occasion. But, it’s really quite simple to create and there’s no reason not to have it on a Tuesday or for breakfast or as an after school snack.  (more…)

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Caramel Apple & Pumpkin Pie

Caramel Apple & Pumpkin Pie | ZoeBakes

Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

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Poached Pear Ginger Cake

Pear Ginger Cake| ZoeBakes (1 of 6)

This is the quintessential fall cake.

Poached pears were the symbol of a sophisticated dessert when I was a kid. Not that we ever had them, but I saw them standing tall on the pages of Gourmet magazine and always thought how magical it would be to eat something so beautiful. They’re just so elegant and complex and generally boozed up with wine.  I poached these in a chai tea cider mixture and they are just as satisfying without the buzz. The cake is spicy with a kick of freshly grated ginger and tons of warm spice from cloves and cinnamon. It’s by no means an overly sweet cake, which is how I like them. The molasses gives it color and that edge of bitter that I love. I’ve made it using more molasses and I love it, but I mellowed it down by adding some brown sugar to the mix. I think this is a perfect Thanksgiving dessert!

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