One-Dish Wonders

chapter 5

one-dish desserts

The best desserts don’t come in a box, a bag, or little plastic sleeves. They come straight out of your baking dish or cast-iron skillet, steaming hot and sugar-crusted. Pies and puddings, cakes and cobblers, Sweet Tea Tiramisù, and syrupy sauces alike come together easily and taste like they took all day.

Winter Blackberry Cobbler

This fruity cobbler takes advantage of the abundance of frozen blackberries during the winter months. If you’re lucky enough to have fresh blackberries during the summer, simply sub 8 cups fresh for frozen, and prepare the recipe as directed.

HANDS-ON: 45 MIN. ✦ TOTAL: 2 HR., 20 MIN.

2¹/₂ cups all-purpose flour

1³/₄ tsp. baking powder

³/₄ tsp. table salt

¹/₂ cup shortening

²/₃ cup milk

2 cups granulated sugar

¹/₃ cup all-purpose flour

1 tsp. fresh lemon juice

2 (16-oz.) packages frozen blackberries

¹/₄ cup butter, cut into ¹/₄-inch pieces and divided

1 Tbsp. granulated sugar

1.Preheat oven to 425°.

2.Whisk together first 3 ingredients in a medium bowl. Cut shortening into flour mixture with a pastry blender until mixture is slightly crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture is soft enough to form a soft ball.

3.Turn dough out onto a lightly floured surface, and knead 6 to 8 times. Divide dough in half. Roll 1 dough half to ¹/₄-inch thickness on a lightly floured surface, and cut into 1-inch-wide strips. Place on a lightly greased baking sheet.

4.Bake strips at 425° for 15 minutes or until lightly browned. Transfer strips to a wire rack, and cool completely (about 30 minutes). Reduce oven temperature to 350°.

5.Meanwhile, roll remaining dough half to ¹/₄-inch thickness; cut dough into 1-inch-wide strips.

6.Sprinkle 2 cups sugar, ¹/₃ cup flour, and lemon juice over frozen blackberries in a large bowl, and gently stir.

7.Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish. Break each baked dough strip into 2 or 3 pieces, and place on top of blackberry mixture in baking dish. Dot blackberry mixture with half of butter pieces. Spoon remaining blackberry mixture over baked dough strips.

8.Arrange unbaked dough strips in a lattice design over filling, and sprinkle with 1 Tbsp. sugar. Dot blackberry mixture with remaining butter pieces.

9.Bake at 350° for 50 minutes to 1 hour or until pastry is golden and mixture is bubbly. (Serves 8 to 10)

Apple Cinnamon Dutch Baby

This puffy, light pancake will fall as soon as it leaves the oven, but don’t worry, it’s still tasty. Be sure to use low-fat or fat-free milk—it will puff higher.

HANDS-ON: 25 MIN. ✦ TOTAL: 45 MIN.

1 large Gala apple, peeled and sliced

1 Tbsp. granulated sugar

3 Tbsp. butter, divided

2 large eggs

¹/₂ cup fat-free or low-fat milk

¹/₂ cup all-purpose flour, sifted

¹/₂ tsp. ground cinnamon

¹/₄ tsp. table salt

¹/₄ tsp. ground nutmeg

1 cup sour cream

¹/₂ cup firmly packed light brown sugar

1 to 4 Tbsp. apple cider or orange juice

Garnish: powdered sugar

1.Preheat oven to 450°. Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.

2.Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. Melt remaining 2 Tbsp. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.

3.Bake at 450° for 20 minutes or until pancake is golden and puffed.

4.Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider. Serve sauce with pancake. (Serves 6)

Patchwork Cobbler

Patchwork Cobbler (pictured here)

A little butter, sugar, and flour are all you need to show off your favorite summer fruits. Dusting the patchwork crust with sugar gives it that extra touch of sweetness.

HANDS-ON: 35 MIN. ✦ TOTAL: 3 hR., 30 MIN., INCLUDING CHILL TIME

CRUST

2 cups all-purpose flour

3 Tbsp. granulated sugar

¹/₄ tsp. table salt

1 cup cold butter, cut into pieces

1 large egg yolk

3 Tbsp. ice-cold milk

FILLING

8 cups peeled and sliced firm, ripe peaches (about 7 large or 3 lb.)

6 cups sliced red plums (about 9 medium or 2 lb.)

2 cups fresh blueberries

2 tsp. vanilla extract

1³/₄ cups granulated sugar

¹/₂ cup all-purpose flour

¹/₄ cup butter, melted

1 large egg

Sanding sugar or sparkling sugar

1.Prepare Crust: Stir together first 3 ingredients. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough into a flat disk using lightly floured hands. Wrap in plastic wrap, and chill 1 to 24 hours.

2.Prepare Filling: Preheat oven to 425°. Place peaches and next 3 ingredients in a large bowl. Stir together 1³/₄ cups sugar and ¹/₂ cup flour; sprinkle over peach mixture, and gently stir. Spoon into a greased 13- x 9-inch baking dish. Drizzle with melted butter.

3.Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. Roll dough to ¹/₄-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.

4.Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.

5.Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is golden and peach mixture is bubbly. Transfer to a wire rack; cool 1 hour. (Serves 10 to 12)

Mini Berry Cobblers

Use a mixture of fresh summer berries for these charming cobblers. When fresh berries aren’t in season, frozen work just as well.

HANDS-ON: 25 MIN. ✦ TOTAL: 1 HR.

18 oz. mixed fresh berries (4 cups)

¹/₄ cup granulated sugar

2 Tbsp. butter, melted

1 Tbsp. cornstarch

1¹/₂ cups all-purpose flour

¹/₃ cup granulated sugar

3 Tbsp. minced crystallized ginger

2 tsp. baking powder

¹/₂ tsp. table salt

²/₃ cup cold butter, cubed

¹/₂ cup buttermilk

Garnish: fresh mint sprigs

1.Preheat oven to 400°.

2.Toss together first 4 ingredients in a medium bowl. Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with a pastry blender until mixture resembles small peas. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 6- x 4-inch (1-inch-thick) rectangle. Cut into 6 squares; cut squares diagonally into 12 triangles.

3.Arrange 12 (3¹/₂-inch) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets. Place 1 dough triangle over berry mixture in each skillet.

4.Bake at 400° for 20 to 24 minutes or until berry mixture bubbles and crust is golden brown. Cool 15 minutes before serving. Serve warm or at room temperature. (Serves 12)

Pecan-Peach Cobbler

It doesn’t get much more Southern than peaches and pecans. This cobbler mixes the two with a twist: The pecans are pressed right into the pastry, making the presentation stand out from other cobblers.

HANDS-ON: 40 MIN. ✦ TOTAL: 1 HR., 40 MIN.

12 to 15 fresh peaches, peeled and sliced (about 16 cups)

3 cups granulated sugar

¹/₃ cup all-purpose flour

¹/₂ tsp. nutmeg

²/₃ cup butter

1¹/₂ tsp. vanilla extract

2 (14.1-oz.) packages refrigerated piecrusts

¹/₂ cup chopped pecans, toasted

¹/₄ cup granulated sugar

1.Preheat oven to 475°. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add butter and vanilla, stirring until butter melts.

2.Unfold 2 piecrusts. Sprinkle ¹/₄ cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll into a 12-inch circle, gently pressing pecans into pastry. Cut into 1¹/₂-inch strips. Repeat with remaining piecrusts, pecans, and sugar.

3.Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.

4.Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold. (Serves 8 to 10)

MASTER IT the FIRST TIME

LATTICE PIECRUST

The lattice piecrust looks difficult, but all it takes is a few well-placed folds. Start by rolling out your dough with a rolling pin. Then, using a pizza wheel, pasta cutter, or sharp knife, cut the dough into 10 (¹/₂-inch) strips. (See for more lattice piecrust ideas.)

1.Place five strips spaced 1-inch apart over your filling, allowing the excess to hang over. Next, fold the two outside and the center strips up. Place a strip crosswise, and unfold the three vertical strips.

2.Next, fold up only the second and the fourth strips, leaving the center strip down. Place another strip down crosswise, and then unfold the two vertical strips.

3.Fold the two outside and the center strips up again, and place the final strip down crosswise. Unfold the three vertical strips.

4.If necessary, rotate your pie or cobbler and repeat the steps on the other half. When the process is complete, crimp the dough edges to seal, and bake according to directions.

Red Velvet-Berry Cobbler

A mashup of red velvet cake, berry cobbler, and trifle, this yummy dessert has everything you’re craving in a sweet summer treat. Layer the cobbler with ice cream and berries in individual glasses.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 15 MIN.

1 Tbsp. cornstarch

1¹/₄ cups granulated sugar, divided

6 cups assorted fresh berries (such as 2 cups each blackberries, raspberries, and blueberries.)

¹/₂ cup butter, softened

2 large eggs

2 Tbsp. red liquid food coloring

1 tsp. vanilla extract

1¹/₄ cups all-purpose flour

1¹/₂ Tbsp. unsweetened cocoa

¹/₄ tsp. table salt

¹/₂ cup buttermilk

1¹/₂ tsp. white vinegar

¹/₂ tsp. baking soda

Garnish: fresh mint sprigs

1.Preheat oven to 350°.

2.Stir together cornstarch and ¹/₂ cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.

3.Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining ³/₄ cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.

4.Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.

5.Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes. (Serves 6 to 8)

serve it on the side

Cream Cheese Ice Cream: Whisk together 3 cups half-and-half, 1¹/₄ cups powdered sugar, and 2 egg yolks in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in 1 (8-oz.) package cream cheese and 2 tsp. vanilla bean paste or vanilla extract until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film forming), and chill 8 to 24 hours. Pour mixture into freezer container of a 1¹/₂-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Transfer ice cream to an airtight container. Freeze 4 hours before serving. (Makes about 1 qt.)

Banana Bread Cobbler

Once you’ve made this simple streusel-topped cobbler, you’ll never go back to traditional banana bread again. Drizzle your serving with heavy cream for even more indulgence and richness.

HANDS-ON: 15 MIN. ✦ TOTAL: 55 MIN.

1 cup self-rising flour

1 cup granulated sugar

1 cup milk

¹/₂ cup butter, melted

4 medium-size ripe bananas, sliced

Streusel Topping

1.Preheat oven to 375°.

2.Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping.

3.Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. (Serves 8)

Streusel Topping

HANDS-ON: 10 MIN. ✦ TOTAL: 10 MIN.

³/₄ cup firmly packed light brown sugar

¹/₂ cup self-rising flour

¹/₂ cup butter, softened

1 cup uncooked regular oats

¹/₂ cup chopped pecans

Stir together brown sugar and next 2 ingredients until crumbly. Stir in oats and pecans. (Makes 3¹/₂ cups)

Blackberry-Peach Cobbler with Praline-Pecan Streusel

We can’t think of anything much better than a fresh summer peach cobbler topped with homemade vanilla ice cream. That is until we made this cobbler with blackberries and streusel topping.

HANDS-ON: 35 MIN. ✦ TOTAL: 1 HR., 10 MIN.

STREUSEL

³/₄ cup firmly packed light brown sugar

¹/₂ cup butter, melted

¹/₈ tsp. table salt

1¹/₂ cups all-purpose flour

1 cup coarsely chopped pecans

FILLING

4 cups peeled and sliced fresh peaches (about 4 large)

¹/₂ cup granulated sugar

3 Tbsp. all-purpose flour

¹/₄ tsp. ground nutmeg

2 cups fresh blackberries

1.Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

2.Prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture.

3.Bake at 375° for 30 to 35 minutes or until bubbly and golden brown. (Serves 8)

Bananas Foster Upside-Down Cake

The cast-iron skillet is essential to this cake—it helps create the golden crust that slips right out of the skillet and onto your plate.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 18 MIN.

¹/₂ cup chopped pecans

¹/₂ cup butter, softened and divided

1 cup firmly packed light brown sugar

2 Tbsp. rum

2 ripe bananas

³/₄ cup granulated sugar

2 large eggs

³/₄ cup milk

¹/₂ cup sour cream

1 tsp. vanilla extract

2 cups all-purpose baking mix

¹/₄ tsp. ground cinnamon

1.Preheat oven to 350°.

2.Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

3.Melt ¹/₄ cup butter in a lightly greased 10-inch cast-iron skillet over low heat. Remove from heat; stir in brown sugar and rum.

4.Cut bananas diagonally into ¹/₄-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.

5.Beat granulated sugar and remaining ¹/₄ cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet, and spread to cover. Place skillet on an aluminum foil-lined jelly-roll pan.

6.Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake. (Serves 8)

Peach Upside-Down Cake

This recipe calls for cake flour, which is very fine wheat flour ideal for pastries. Be sure to use cake flour and not all-purpose, as cake flour has much less protein and therefore creates less gluten, leaving you with a moist and tender cake.

HANDS-ON: 40 MIN. ✦ TOTAL: 40 MIN.

Parchment paper

4 medium peaches (about 1¹/₂ lb.), unpeeled and cut into ¹/₃-inch-thick wedges

2 Tbsp. fresh lemon juice (about 1 large lemon)

1 cup cake flour

³/₄ tsp. baking powder

¹/₄ tsp. baking soda

1¹/₄ cups granulated sugar, divided

³/₄ cup unsalted butter, at room temperature and divided

¹/₂ cup firmly packed light brown sugar

1 vanilla bean

2 large eggs

¹/₂ cup sour cream

Sweetened whipped cream (optional)

1.Preheat oven to 350°.

2.Line a baking sheet with parchment paper. In a bowl, toss peaches with lemon juice. In a separate bowl, sift together flour, baking powder, and baking soda.

3.Cook ¹/₂ cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add ¹/₄ cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture.

4.Split vanilla bean lengthwise, and scrape out seeds into bowl of a heavy-duty electric stand mixer. Beat vanilla seeds and remaining ³/₄ cup granulated sugar and ¹/₂ cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.

5.Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake. Top each serving with sweetened whipped cream, if desired. (Serves 8 to 12)

Pineapple Upside-Down Carrot Cake

This dessert creation combines the best of two beloved cakes—carrot cake and pineapple upside-down cake. The easy prep and sugary sweet flavor will make it a hit with you and your family.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 15 MIN.

¹/₄ cup butter

²/₃ cup firmly packed brown sugar

1 (20-oz.) can pineapple slices in juice, drained

7 maraschino cherries (without stems)

1 cup granulated sugar

¹/₂ cup vegetable oil

2 large eggs

1 cup all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

³/₄ tsp. baking soda

¹/₂ tsp. table salt

1¹/₂ cups grated carrots

¹/₂ cup finely chopped pecans

1.Preheat oven to 350°.

2.Melt butter in a lightly greased 10-inch cast-iron skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.

3.Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.

4.Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake. (Serves 8)

Quick Apple Dumpling Bundles

Guests will love getting their own little apple goodies topped with luscious, warm caramel.

HANDS-ON: 20 MIN. ✦ TOTAL: 40 MIN.

¹/₂ cup chopped pecans

¹/₂ (14.1-oz.) package refrigerated piecrusts

1 (12-oz.) package frozen spiced apples, thawed

1 large egg white, lightly beaten

Granulated sugar

1 (12-oz.) jar caramel topping, warmed

1.Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425°.

2.Unroll piecrust on a lightly floured surface. Cut piecrust into fourths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar.

3.Bake at 425° for 20 minutes or until golden. Serve apple bundles with warm caramel topping. Sprinkle with pecans. (Serves 4)

NOTE: We tested with Stouffer’s Harvest Apples and Smucker’s Caramel Flavored Topping.

Apple Brown Betty

This classic dessert is almost as American as apple pie. It’s layered and garnished with a sweetened breadcrumb topping instead of piecrust.

HANDS-ON: 15 MIN. ✦ TOTAL: 1 HR.

4 cups soft, fresh breadcrumbs

¹/₃ cup butter, melted

1 cup firmly packed brown sugar

1 Tbsp. ground cinnamon

4 large Granny Smith apples, peeled and cut into ¹/₄-inch-thick slices

1 cup apple cider

1.Preheat oven to 350°.

2.Stir together breadcrumbs and butter. Stir together brown sugar and cinnamon. Place half of apple slices in a lightly greased 8-inch square baking dish; sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture. Repeat procedure with remaining apples, brown sugar mixture, and breadcrumb mixture. Pour apple cider over top.

3.Bake at 350° for 45 to 55 minutes or until browned. (Serves 6)

serve it on the side

Vanilla Bean Ice Cream: Whisk together ³/₄ cup sugar, 2 Tbsp. cornstarch, and ¹/₈ tsp. table salt in a large heavy saucepan. Gradually whisk in 2 cups milk and 1 cup heavy whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes, or until mixture thickens and coats a spoon. (Do not boil.) Remove from heat. Whisk 1 large egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in 1¹/₂ tsp. vanilla bean paste. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. Pour mixture into freezer container of 1¹/₂-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) (Makes about 1 qt.)

Peach-Rhubarb Crisp

Rhubarb, which is known for its tart flavor, adds a bright red color to this summer fruit crisp. Replace the peaches with one 10-ounce bag frozen strawberries for a traditional strawberry and rhubarb crisp.

HANDS-ON: 15 MIN. ✦ TOTAL: 1 HR., 5 MIN.

1 (20-oz.) bag frozen peaches, thawed

2 (16-oz.) packages frozen sliced rhubarb, thawed

1¹/₂ cups granulated sugar

3 Tbsp. fresh lemon juice

1¹/₄ cups all-purpose flour, divided

Vegetable cooking spray

¹/₃ cup uncooked quick-cooking oats

¹/₃ cup firmly packed brown sugar

¹/₃ cup cold butter, cut into small pieces

1.Preheat oven to 375°. Combine first 4 ingredients in a medium bowl; add ¹/₄ cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.

2.Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over filling.

3.Bake at 375° for 45 to 50 minutes or until bubbly. (Serves 10)

serve it on the side

Spiked Strawberry Milk: Process 1 qt. fresh, hulled strawberries and 3 to 4 Tbsp. sugar in a blender until smooth, stopping to scrape down sides as needed. Press mixture through a wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp. Stir in 1 tsp. vanilla extract and pinch of salt. Stir strawberry mixture into 3 to 4 cups cold milk. Chill 1 hour before serving. Refrigerate up to 3 days. Stir in ¹/₄ cup strawberry liqueur (such as De Kuyper Wild Strawberry) just before serving. (Makes about 6 cups)

Skillet Apple Pie

The Granny Smith apples in this skillet apple pie are typically known as the go-to apple for baking because they hold up to heat, and they have a wonderful balance of sweet and tart flavors.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 50 MIN.

2 lb. Granny Smith apples

2 lb. Braeburn apples

1 tsp. ground cinnamon

³/₄ cup granulated sugar

¹/₂ cup butter

1 cup firmly packed light brown sugar

1 (14.1-oz.) package refrigerated piecrusts

1 large egg white

2 Tbsp. granulated sugar

1.Preheat oven to 350°.

2.Peel apples, and cut into ¹/₂-inch-thick wedges. Toss apples with cinnamon and ³/₄ cup granulated sugar.

3.Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar dissolves. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.

4.Bake at 350° for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. (Serves 8 to 10)

serve it on the side

Vanilla-Cinnamon Ice Cream: Stir together 1 qt. store-bought vanilla ice cream, softened; ¹/₄ cup milk; 2 Tbsp. firmly packed brown sugar; and ¹/₄ tsp. ground cinnamon. Freeze 1 hour. (Makes 7¹/₂ cups)

Caramel Apple Blondie Pie

Tender cake and caramelized apples, bourbon, pecans, and sweet caramel sauce all come together to make this a favorite fall dessert. And the secret to achieving the perfect flaky crust? Baking in a cast-iron skillet on a lower oven rack. Who knew?

HANDS-ON: 40 MIN. ✦ TOTAL: 2 HR., 57 MIN., INCLUDING SAUCE

6 large Granny Smith apples (about 3 lb.)

2 Tbsp. all-purpose flour

2 cups firmly packed light brown sugar, divided

1 cup butter, divided

1¹/₂ cups all-purpose flour

1¹/₂ tsp. baking powder

¹/₂ tsp. table salt

3 large eggs, lightly beaten

3 Tbsp. bourbon

³/₄ cup coarsely chopped toasted pecans

¹/₂ (14.1-oz.) package refrigerated piecrusts

Apple Cider Caramel Sauce

1.Peel apples, and cut into ¹/₄-inch-thick wedges. Toss with 2 Tbsp. flour and ¹/₂ cup brown sugar in a large bowl. Melt ¹/₄ cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).

2.Meanwhile, preheat oven to 350°. Melt remaining ³/₄ cup butter. Stir together 1¹/₂ cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, ³/₄ cup melted butter, and remaining 1¹/₂ cups brown sugar, stirring until blended. Stir in pecans.

3.Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon ²/₃ of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

4.Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool completely on a wire rack.

5.Drizzle with ¹/₃ cup Apple Cider Caramel Sauce. Serve with remaining sauce. (Serves 8 to 10)

Apple Cider Caramel Sauce

HANDS-ON: 12 MIN. ✦ TOTAL: 12 MIN.

1 cup apple cider

1 cup firmly packed light brown sugar

¹/₂ cup butter

¹/₄ cup whipping cream

1.Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to ¹/₄ cup.

2.Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. (Makes about 1¹/₄ cups)

Spring Onion Pie

Caramel-Pecan-Pumpkin Bread Puddings

Fall flavors come together in this rich pumpkin bread pudding. Whip it together in minutes the day before you plan to serve it, and all you have to do the day of is pop it in the oven, make the creamy caramel sauce, and enjoy.

HANDS-ON: 27 MIN. ✦ TOTAL: 9 HR., 22 MIN., INCLUDING CHILL TIME

BREAD PUDDINGS

4 large eggs

2 (15-oz.) cans pumpkin

1¹/₂ cups milk

1 cup half-and-half

1 cup granulated sugar

1 tsp. ground cinnamon

¹/₂ tsp. table salt

¹/₂ tsp. ground nutmeg

¹/₂ tsp. vanilla extract

1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE

1 cup pecans, chopped

1 cup firmly packed light brown sugar

¹/₂ cup butter

1 Tbsp. light corn syrup

1 tsp. vanilla extract

1.Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2.Preheat oven to 350°.

3.Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

4.Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

5.During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

6.Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

7.Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 more minutes or until sauce is thoroughly heated and begins to bubble. (Serves 11)

Cornbread Pudding

Use your leftover cornbread to make this dessert treat. A little whiskey goes a long way in the caramel topping.

HANDS-ON: 15 MIN. ✦ TOTAL: 3HR., INCLUDING CORNBREAD AND SAUCE.

Perfect Cornbread, cooled

¹/₂ cup butter

2 cups milk

1 cup granulated sugar

1 Tbsp. vanilla extract

1¹/₂ tsp. kosher salt

5 large eggs

Whiskey Caramel Sauce

1.Preheat oven to 350°. Lightly grease a 3-qt. baking dish. Cube cornbread into 2-inch pieces (about 10 cups), and place in prepared dish. Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until it begins to turn golden brown. Remove from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.

2.Bake, covered, for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel Sauce. (Serves 8 to 10)

Perfect Cornbread

HANDS-ON: 20 MIN. ✦ TOTAL: 55 MIN.

1 cup plain yellow cornmeal

1 cup all-purpose flour

1 Tbsp. baking powder

1 tsp. kosher salt

¹/₄ tsp. baking soda

2 cups buttermilk

2 large eggs

¹/₂ cup butter

Preheat oven to 425°. Whisk together first 5 ingredients in a bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it begins to smoke. Add butter, and stir until melted. Stir melted butter into cornbread batter. Pour batter into hot skillet. Bake for 25 to 30 minutes or until golden and pulls away from sides. Cool on wire rack. (Serves 8 to 10)

Whiskey Caramel Sauce

HANDS-ON: 30 MIN. ✦ TOTAL: 30 MIN.

1¹/₂ cups granulated sugar, divided

¹/₂ cup heavy cream

¹/₂ cup butter, cubed

¹/₄ cup whiskey

¹/₄ tsp. kosher salt

¹/₄ tsp. ground nutmeg

1 large egg

Stir together 1 cup sugar and ¹/₄ cup water in a saucepan. Cook over medium-high heat, stirring constantly, 3 minutes or until sugar melts. Cook, without stirring, 10 minutes or until medium amber in color. Remove from heat, and stir in next 5 ingredients. Whisk together egg and remaining ¹/₂ cup sugar in a heatproof medium bowl; slowly whisk caramel sauce into egg mixture. Return mixture to saucepan, and cook over medium heat, stirring constantly, 2 minutes or until thickened. (Makes 2 cups)

Café Brûlot Bread Pudding

Chicory coffee, cinnamon, and cloves spice up this decadent dessert. It’s named for an after-dinner drink served in legendary New Orleans restaurants like Galatoire’s and Arnaud’s.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 30 MIN., INCLUDING SAUCE

3 large eggs

2 cups milk

1 cup granulated sugar

1 cup strong brewed chicory coffee

¹/₄ cup butter, melted

1 Tbsp. firmly packed orange zest

¹/₄ cup fresh orange juice

³/₄ tsp. ground cinnamon

¹/₄ tsp. table salt

¹/₈ tsp. ground cloves

1 (8-oz.) French bread loaf, cut into 1-inch cubes

Café Brûlot Sauce

1.Preheat oven to 325°.

2.Whisk together first 10 ingredients in a large bowl. Add bread cubes; cover and chill 10 minutes. Spoon bread mixture into a lightly greased 11- x 7-inch baking dish.

3.Bake at 325° for 1 hour or until set. Serve immediately with Café Brûlot Sauce. (Serves 10)

Café Brûlot Sauce

HANDS-ON: 10 MIN. ✦ TOTAL: 10 MIN.

¹/₂ cup butter

¹/₂ cup granulated sugar

¹/₄ cup heavy cream

1 Tbsp. strong brewed chicory coffee

1 Tbsp. brandy

1 tsp. firmly packed orange zest

Cook butter and sugar in heavy saucepan over low heat, stirring constantly, 3 minutes or until smooth. Stir in heavy cream and chicory coffee. Cook, stirring constantly, 5 minutes or until thickened. Remove from heat; stir in brandy and orange zest. (Makes 1 cup)

Mexican Chocolate Pudding Cake

Red pepper, chipotle chile pepper, and cinnamon combine to give this decadent chocolate pudding cake a subtle touch of heat. The molten center and crispy almonds create the ultimate texture combination—you’ll have a hard time putting your spoon down.

HANDS-ON: 30 MIN. ✦ TOTAL: 1 HR., 10 MIN.

1¹/₂ cups semisweet chocolate morsels

¹/₂ cup butter

³/₄ cup granulated sugar

4 large eggs

1 cup all-purpose flour

¹/₂ tsp. ground cinnamon

¹/₄ tsp. baking powder

¹/₄ tsp. ground red pepper

¹/₄ tsp. ground chipotle chile pepper

¹/₂ tsp. kosher salt, divided

¹/₂ cup sliced almonds

2 tsp. olive oil

1 tsp. light brown sugar

1.Preheat oven to 350°. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1¹/₂ minutes or until melted, stirring at 30-second intervals. Whisk in granulated sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 4 ingredients, and ¹/₄ tsp. salt.

2.Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining ¹/₄ tsp. salt. Sprinkle almond mixture over cake batter. Bake at 350° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm. (Serves 6)

Mocha Java Cakes

These chocolate soufflés are as sinful as you’d think—but much easier to prepare than you’d expect.

HANDS-ON: 15 MIN. ✦ TOTAL: 31 MIN.

1 cup butter, plus 1 Tbsp. butter, divided

8 oz. bittersweet chocolate morsels

4 large egg yolks

4 large eggs

2 cups powdered sugar

³/₄ cup all-purpose flour

1 tsp. instant espresso or instant coffee granules

Pinch of table salt

Garnish: powdered sugar

1.Preheat oven to 425°.

2.Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

3.Microwave remaining 1 cup butter and chocolate morsels in a large microwave-safe bowl at HIGH 1¹/₂ to 2 minutes or until melted and smooth, stirring at 30-second intervals.

4.Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

5.Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.

6.Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. (Serves 6)

NOTE: We tested with Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

mix it up

Minty-Mocha Java Cakes: Prepare recipe as directed through Step 5. Chop 12 thin crème de menthe chocolate mints. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged. Proceed with recipe as directed in Step 6.

Note: We tested with Andes Crème de Menthe Thins.

Orange-Mocha Java Cakes: Prepare recipe as directed through Step 4. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in ¹/₄ cup orange liqueur and 1 tsp. orange zest. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan. Proceed with recipe as directed in Step 6, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°.

Note: We tested with Grand Marnier.

Gingerbread Soufflés

Even gingerbread men have to admit these soufflés are superior. Pop them in the oven just before dinner and they’ll be done by the time you’re finished eating.

HANDS-ON: 20 MIN. ✦ TOTAL: 1 HR., 30 MIN.

1 cup milk

¹/₂ cup sugar

¹/₄ cup all-purpose flour

¹/₄ tsp. table salt

¹/₃ cup molasses

2 Tbsp. butter, softened

2 tsp. pumpkin pie spice

1 tsp. ground ginger

2 tsp. vanilla extract

6 large eggs, separated

¹/₈ tsp. cream of tartar

Garnishes: sweetened whipped cream, crushed gingersnaps

1.Preheat oven to 350°.

2.Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks.

3.Grease 10 (7-oz.) ramekins; sprinkle with sugar to coat, and shake out excess.

4.Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving ³/₄-inch space at top of each.

5.Bake at 350° for 25 minutes or until puffy and set. Serve immediately. (Serves 10)

NOTE: You can also bake this in a 2¹/₂-qt. soufflé dish. Bake at 350° for 55 to 60 minutes or until puffy and set.

White Chocolate-Cranberry Crème Brûlée

Try this take on traditional crème brûlée—the addition of cranberry into the ingredients makes this an ideal dessert during the holidays.

HANDS-ON: 30 MIN. ✦ TOTAL: 9 HR., 20 MIN., INCLUDING CHILL TIME

2 cups whipping cream

1 (4-oz.) sweet white chocolate baking bar

1 tsp. vanilla extract

5 egg yolks

¹/₂ cup sugar, divided

¹/₂ (14-oz.) can whole-berry cranberry sauce

Ice cubes

Garnish: fresh sugared cranberries

1.Preheat oven to 300°.

2.Combine ¹/₂ cup cream and chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate melts. Remove from heat. Stir in vanilla and remaining 1¹/₂ cups cream.

3.Whisk together egg yolks and ¹/₄ cup sugar until sugar dissolves and mixture is thick and pale yellow. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.

4.Spoon 1¹/₂ Tbsp. cranberry sauce into each of 6 (4-oz.) ramekins. Pour cream mixture into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of ¹/₂ inch.

5.Bake at 300° for 45 to 55 minutes or until edges are set. Cool custards in pan on a wire rack 25 minutes. Remove ramekins from water; cover and chill 8 hours.

6.Preheat broiler with oven rack 5 inches from heat. Sprinkle remaining sugar over ramekins. Fill a large roasting pan or 15- x 10-inch jelly-roll pan with ice; arrange ramekins in pan.

7.Broil 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. (Serves 6)

mix it up

White Chocolate-Banana Crème Brûlée: Prepare recipe as directed through Step 3. Slice 2 bananas into ¹/₄-inch-thick slices; toss bananas with ¹/₃ cup sugar. Melt 2 Tbsp. butter in a large nonstick skillet over medium-high heat. Add bananas, and cook 1 to 2 minutes on each side or until lightly browned. Line bottoms of 6 (4-oz.) ramekins evenly with banana slices. Pour cream mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of ¹/₂ inch. Proceed with recipe as directed in Step 5. (Serves 6)

Sweet Tea Tiramisù

How does the South do Italian tiramisù? By replacing espresso with sweet tea, of course!

HANDS-ON: 20 MIN. ✦ TOTAL: 13 HR., 30 MIN., INCLUDING CHILL TIME

2 family-size tea bags

1¹/₂ cups sugar, divided

2 (8-oz.) containers mascarpone cheese

1 Tbsp. vanilla bean paste or vanilla extract

2 cups whipping cream

2 (3-oz.) packages ladyfingers

1 to 2 tsp. unsweetened cocoa

1.Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2.Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and cool to room temperature (about 30 minutes).

3.Stir together mascarpone cheese, vanilla bean paste, and remaining ¹/₂ cup sugar.

4.Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.

5.Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving. (Serves 10 to 12)

dress it up

Add fresh fruit and chocolate to round out the rich flavors. Toss sliced strawberries and pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate. Dollop atop Sweet Tea Tiramisù.