1 1/2 cups blueberries (fresh or previously frozen)
2 egg whites
2 Tbsp. coconut oil
2 tsp. baking powder
1/2 tsp fine sea salt
1/2 tsp pure vanilla extract
1 cup powdered sugar
2 to 3 Tbsp. Meyer Lemon Juice, about 2 lemons
Preheat oven to 350 degrees
Coat donut pan with cooking spray
In a small bowl, mix dry ingredients together and set aside
In a large bowl, mix remaining ingredients together, expect for blueberries
In a separate small bowl, coat blueberries with 1 Tbsp flour. This will keep the berries from sinking to the bottom of your donut pan.
Gently mix blueberries into your batter and put the batter into a ziplock bag. Cut off one corner of the bag just big enough to allow a blueberry to slip through and pipe your batter into your donut pan. Fill to about 2/3 full.
Bake about 10-15 minutes. Check every two minutes after the first 10 minutes. Donuts are done when they spring back to the touch and not brown.
Let cool for 2 to 3 minutes.
Turn donuts out of the pan and onto a cooling rack.
Make glaze by mixing powered sugar and lemon juice in a bowl. The glaze should be thick but not runny. Add more sugar or lemon juice to adjust consistency.
Summeripe’s most simple recipe ever! Never has it been so simple to bake a homemade peach (or other stonefruit) pie to share with family and friends. Only 6 simple ingredients is all it takes to create this delicious “Easy as Pie” Peach Pie. Little effort, HUGE reward!
5–8 yellow peaches, peel and slice
1 package frozen pie crust
1 egg, whisked (optional)
2/3 cup brown sugar
1/3 cup flour
2 Tbsp salted butter
2 or 3 pinches cinnamon
Pre-heat oven to 375 degrees.
Thaw pie crust according to pie crust instructions.
Place sliced peaches into large bowl, add in brown sugar, flour, and cinnamon.
Stir until peach slices are coated.
Fill bottom pie crust with coated peaches.
Cut butter into 4-6 slices, place on top of coated peaches.
Place upper pie crust on top according to package instructions.
Brush upper pie crust with a small amount of the whisked egg (optional).
Bake pie at 375 degrees for 1 hour.
Helpful Hints: Use enough sliced peaches to fill the bottom pie crust above the tin.
A great and easy fruit cobbler that’s perfect for just about any occasion. Add in red flesh plumcots or plums for a surprising & sweet twist!
For the Summeripe Stone Fruit filling
6 cups sliced Summeripe peaches, nectarines, or plums or plumcots (about 8 medium-size fruit)
¾ cup firmly packed brown sugar
¾ cup water
2 ¼ tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter or margarine
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 package (18.25 oz) yellow cake mix
½ cup butter or margarine, melted
Ground cinnamon for sprinkling on top
Preheat oven to 375*F
Combine brown sugar, water, cornstarch, cinnamon and nutmeg in large saucepan. Cook, stirring constantly, until mixture is thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes. Keep stirring so mix doesn’t stick to bottom of pan.
Pour hot filling into 9×13 rectangular baking dish. Sprinkle dry cake mix evenly on top and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
Bake for 35 to 45 minutes, until top is crisp and light to medium brown.
Serve with vanilla ice cream or whipped cream, if desired.