Fresh Fruit Crumble

I found this recipe on food.com as a Peach Crumble.  But my husband doesn't like peaches.  So, after making it with peaches, I also decided to make it with apples.  It was delicious both ways.

Ingredients:

6 cups peeled sliced ripe peaches(or apples)
1/4 cup packed brown sugar
3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon lemon zest, grated
1 teaspoon cinnamon

TOPPING

1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg, beaten
1/2 cup butter, melted and cooled

Directions:

1.   Heat oven to 375*.
2. Put fruit slices in greased, shallow 11x7 baking dish.
3. Mix brown sugar, flour, lemon juice, peel, and cinnamon.
4.  Sprinkle over the fruit.
5.  Mix flour, sugar, baking powder, salt, and nutmeg.
6.  Stir in egg until mixture is coarse crumbs.
7 . Sprinkle over fruit.
8. Drizzle butter evenly over topping.
9. Bake for 38 minutes.

Baklava

Last weekend, at my husband's request, I tried my hand at Baklava.  His owning wishes were "fewer walnuts, more honey".  So I set out in search of a recipe.  I found one with +1200 reviews at allrecipes.com.  It included a video, which helped me immensely.

I did, however, make a few modifications - I increased the honey from 1/2 c to a full cup.  I also buttered each layer, which took a full pound.

Also, I had really mixed results with the whole damp cloth thing.  I did better without.  Next time, I think I'll use a sheet of plastic wrap and just place it gently on top of the dough.

I turned out great.  My hubby says it was the best baklava he's ever had!

Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts (I used pecans, almonds and pistachios)
• 1 lb butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.