Smith Berry Barn

unsalted butter

Heirloom Apple Bourbon Crisp

November 18, 2023
0 Reviews

Heirloom Apple Bourbon Crisp
Print Recipe
A familiar & cozy dessert gets a decadent twist with the addition of bourbon. Winesap apples are delicious baked into this crisp, however any baking apple will work. Winesap is a mildly sweet-tart apple, so simply adjust the amount of sugar in the filling if your apples are more or less tart. We like Woodinville Whiskey Bourbon, but feel free to use any good quality bourbon, substitute brandy or even omit the alcohol if you prefer.
Servings Prep Time
6-8 servings 20-30 min
Cook Time Passive Time
55 min 50 min
Servings Prep Time
6-8 servings 20-30 min
Cook Time Passive Time
55 min 50 min
Heirloom Apple Bourbon Crisp
Print Recipe
A familiar & cozy dessert gets a decadent twist with the addition of bourbon. Winesap apples are delicious baked into this crisp, however any baking apple will work. Winesap is a mildly sweet-tart apple, so simply adjust the amount of sugar in the filling if your apples are more or less tart. We like Woodinville Whiskey Bourbon, but feel free to use any good quality bourbon, substitute brandy or even omit the alcohol if you prefer.
Servings Prep Time
6-8 servings 20-30 min
Cook Time Passive Time
55 min 50 min
Servings Prep Time
6-8 servings 20-30 min
Cook Time Passive Time
55 min 50 min
Ingredients
For the Filling
  • 8 cups fresh Winesap apples approx 6-7 medium apples
  • 1 whole juice of one lemon
  • 3 ounces Bourbon divided in half
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbs unsalted butter
  • 1/2 cup brown sugar packed
  • 2 Tbs all purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/8 tsp allspice
For the Topping
  • 3/4 cup all purpose flour
  • 3/4 cup brown sugar packed
  • 1/2 tsp cinnamon
  • 2 pinches kosher salt
  • 4 ounces unsalted butter chilled & cut into cubes
  • 3/4 cup oatmeal
Servings: servings
Instructions
To prepare the Filling
  1. Preheat oven to 350 degrees. Butter a 9" x 9" baking pan and set aside.
  2. Prepare the apples by peeling, removing the core and slicing into thin slices and then cutting into quarters.
  3. Melt 2 Tbs butter in large saute pan over medium heat. Once butter has melted, add the apples to the pan and squeeze the juice of one lemon over the apples, along with half of the bourbon. Toss gently to coat the apples in the butter/lemon/bourbon mixture.
  4. Saute the apples for approximately 5 minutes, stirring occasionally.
  5. While the apples are cooking, mix together the remaining filling ingredients (brown sugar, flour, salt, and spices).
  6. Sprinkle the sugar mixture over the apples, along with the remaining bourbon and vanilla and toss gently to coat.
  7. Remove from heat and pour the apple mixture into the prepared 9" x 9" baking pan.
To prepare the Topping
  1. Mix brown sugar, flour, cinnamon and salt by pulsing several times in food processor or mixing by hand in large mixing bowl. If using food processor, add cubed butter and pulse several times until butter is the size of peas. If mixing by hand, add cubed butter and gently work butter with your fingers or pastry cutter until similar results are achieved. Finally, add oatmeal and pulse or mix just until incorporated.
  2. Once mixed with either method, a final mixing with your fingers will bring the mixture together into clumps and create a crumbly mixture. Pour this mixture immediately over the sauteed apples.
  3. Spread crumble mixture evenly over the top of the apples and place in the oven. Bake for approximately 45-50 minutes or until top is golden and juices are thickened and bubbly around the edges of the pan.
  4. Remove from oven and cool for a bit. Serve slightly warm with ice cream.

Fresh Raspberry Scones

June 19, 2021

Fresh Raspberry Scones
Print Recipe
This basic scone recipe can be made with almost any berry that's in season....or it works equally as well with frozen berries. Softer berries are a little messier to mix, but still delicious. Try blueberries, marionberries, tayberries, even strawberries!
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Fresh Raspberry Scones
Print Recipe
This basic scone recipe can be made with almost any berry that's in season....or it works equally as well with frozen berries. Softer berries are a little messier to mix, but still delicious. Try blueberries, marionberries, tayberries, even strawberries!
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Servings Prep Time
8-12 scones 15 minutes
Cook Time Passive Time
15-18 minutes 30 minutes
Ingredients
for Dough
  • 2 cups (284 g) all purpose flour
  • 1 cup (100 g) almond flour sub 1/2 cup whole wheat flour if desired)
  • 1/2 cup (100 g) sugar
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup (4 oz) unsalted butter chilled, cut into pieces
  • 1 cup fresh raspberries sub frozen if desired
  • 1 cup heavy cream
  • 1/2 tsp almond extract
for Topping
  • 2-3 Tbs heavy cream
  • 2-3 Tbs raw sugar
Servings: scones
Instructions
  1. In food processor, mix all dry ingredients and pulse several times just to mix. Add chilled butter and pulse multiple times until butter pieces are the size of small peas and mixture is coarse and crumbly.
  2. Transfer mixture to medium mixing bowl. Add fresh raspberries and gently stir to evenly distribute berries.
  3. In a liquid measuring cup, measure out heavy cream and add the almond extract. Pour liquid mixture over dry mixture. Stir gently just bring mixture together. If bits of dry ingredients don't come together, dump mixture onto clean surface and finish bringing together with your hands. This can be a bit messy, but continue to bring dough together until it comes together enough to hold it's shape.
  4. Form dough into a circle, approximately 8" across. Flatten with hands and cut into 8 equal wedges. Transfer each scone to parchment lined baking sheet with space in between. Alternatively, dough can be divided using an ice cream scoop and dropped onto baking sheet.
  5. Using a pastry brush, top each scone with the additional heavy cream. Sprinkle raw sugar on top.
  6. Place baking sheet in refrigerator for 20-30 minutes to chill. While scones are chilling, preheat oven to 400 degrees.
  7. Bake scones for 15 minutes and check for doneness. They should be lightly browned on the outside and soft but not gooey on the inside. Gently tap the center surface of scone to test for doneness. If scones need more time, add 3-5 minutes, but keep a close eye for browning. Rotate pan if necessary.
  8. These scones are best when fully cooled, but eaten within the first day or two.

Spiced Pear Cobbler

October 9, 2020

Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the Filling
  • 3 Tbs butter
  • 8 each fresh, ripe pears peeled, cored and cut into pieces
  • 1 cup sugar
  • 1/4 cup corn starch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
For the Topping
  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter chilled and cut into pieces
  • 1/4 cup half & half
Servings: servings
Instructions
To prepare the Filling
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in bowl and set aside.
  3. Melt butter in a skillet over medium heat on the stovetop. Add pears and stir to coat.
  4. Add the sugar mixture and stir to coat pears. Continue cooking and stirring carefully until sugar mixture is dissolved and becomes thickened and bubbly, approximately 5 minutes.
  5. Stir in the vanilla and remove from heat. Transfer pear mixture to a 2 quart baking dish and place in preheated oven while you prepare the topping dough. (Remove from oven after 10 minutes or as soon as topping is ready to be added)
To prepare the Topping
  1. Place all dry ingredients in a mixing bowl and stir to combine.
  2. Add the diced butter and mix with a hand-held pastry blender until well mixed and the butter is in pea-sized pieces. (You may use a fork or your fingers for this step if you prefer)
  3. Add the half & half to the mixing bowl and stir gently until the mixture just comes together and resembles a soft dough.
  4. Remove the baking dish from the oven if it's not already out. Carefully drop the dough by spoonfuls onto the pear mixture.
  5. Place the baking dish back in the oven and bake for 30 minutes, or until the topping is lightly browned and filling is bubbling.
  6. Once removed from the oven, allow to cool slightly. Can be served warm or at room temperature.

Ginger Pear Crumble Bars

November 18, 2017

Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ingredients
  • 1 1/3 cups all purpose flour (unbleached)
  • 1 1/4 cups oatmeal (quick-cooking)
  • 1/3 cup sugar
  • 1/3 cup brown sugar (packed)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 tsp ground ginger
  • 1/2 cup chopped pecans
  • 3/4 cup unsalted butter (softened)
  • 1 cup pear butter (Smith Berry Barn)
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9" x 9" baking dish (see note below).
  2. Mix flour, oats, sugars, baking soda, salt, ginger and nuts, using electric mixer on low speed until incorporated.
  3. Cut butter into pieces and add to mixer while running on low speed. Continue to mix until butter becomes fully blended in and mixture looks crumbly.
  4. Measure 3 loosely packed cups of mixture into baking pan and press evenly into the bottom of the pan. Bake the crust until lightly browned, approximately 20 minutes.
  5. Remove baking pan from oven and carefully spread pear butter over crust, making sure to cover entire surface, all the way to the edges.
  6. Sprinkle the remaining crumb topping in an even layer over the pear butter.
  7. Return baking dish to oven and bake until topping is golden brown and filling begins to bubble, approximately 30 minutes.
  8. Allow pan to cool completely before cutting bars into squares. For best results, use a pastry scraper/cutter to cut evenly into 1" squares.
Recipe Notes

To prepare a baking dish for easy removal of bar cookies:?? First, prepare pan with butter or cooking spray.?? Cut two sheets of parchment paper that measure several inches larger than the pan you're using.?? Lay each piece of paper in pan and make crease marks on two opposing edges of pan to mark your fold lines.?? Remove paper and fold each side at fold lines.?? Place paper with open folded edges face down in pan and fold long edges up the side of the pan.?? Repeat with second sheet of parchment, laying it in pan the opposite direction.?? You should have four edges sticking up out of the pan and, once filled with the dough and baked, will come out very easily by simply lifting the edges of the paper, up and out of the pan.?? Voila!

Pumpkin Chocolate Chip Cookies

October 12, 2016
Course

Pumpkin Chocolate Chip Cookies
Print Recipe
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from 'Native American Cooking' and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Pumpkin Chocolate Chip Cookies
Print Recipe
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from 'Native American Cooking' and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
  • 1 cup sugar
  • 1 cup unsalted butter (softened)
  • 1 cup canned solid-pack pumpkin (or fresh equivalent)
  • 1 egg (slightly beaten)
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground allspice
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper.
  3. In a large mixing bowl, cream the sugar and butter until fluffy.
  4. Add the pumpkin, egg and vanilla and beat until smooth.
  5. In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
  6. Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, and blend until completely mixed.
  7. Stir in chocolate chips and walnuts (if desired), until well-combined.
  8. Drop cookie dough by spoonfuls (we use a small ice cream scoop) approximately 2 inches apart on cookie sheet(s).
  9. Bake for 12-15 minutes or until golden brown. Cookies should be puffed slightly and will be cake-like in the center when cooked through.

Roasted Winter Squash

October 12, 2016

Roasted Winter Squash
Print Recipe
Any winter squash can be roasted in this manner, simply pierce the flesh with a fork to test for doneness.
Servings Prep Time
4+ servings 30 minutes
Cook Time Passive Time
1+ hour 1+ hour
Servings Prep Time
4+ servings 30 minutes
Cook Time Passive Time
1+ hour 1+ hour
Roasted Winter Squash
Print Recipe
Any winter squash can be roasted in this manner, simply pierce the flesh with a fork to test for doneness.
Servings Prep Time
4+ servings 30 minutes
Cook Time Passive Time
1+ hour 1+ hour
Servings Prep Time
4+ servings 30 minutes
Cook Time Passive Time
1+ hour 1+ hour
Ingredients
  • 3 lbs winter squash (acorn, delicata, butternut or other small to medium squash)
  • salt & fresh ground pepper
  • 1/2 cup unsalted butter
  • 2 Tbs fresh sage (chopped)
  • 1/4 cup balsamic vinegar
  • 1/4 cup dark molasses (optional)
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut each squash in half lengthwise, scoop out seed cavity (saving seeds for toasting later!) Squash may be peeled and cubed if you prefer this method.
  3. Place squash halves in 9"x13" baking dish(es) with cut side facing up.
  4. Season with salt and pepper.
  5. Melt butter over medium-low heat, until just starting to brown.
  6. Add sage, vinegar and molasses to melted butter and heat for 1-2 minutes to blend flavors.
  7. Pour mixture evenly over squash.
  8. Bake approximately 1 hour, or until fork tender.
  9. Allow squash to cool somewhat, then scoop out flesh and transfer to food processor.
  10. Process just until smooth. Pureed squash can be used in many dishes and can be frozen for later use.
Recipe Notes

Feel free to use this pureed squash in any recipe you wish. ??We like to add it to polenta, risotto or simply as a side dish, with a little butter on top!