A Guide to End of Season Herb and Fruit Dessert Recipes

A guide to herb and fruit dessert recipes including crisps, cobblers, crumbles, flummery and English grunt.

| September/October 2006

Put end-of-season to work with herb and fruit dessert recipes like this Apple Brown Betty with Rosemary 

Buckles, Cobblers, Bettys, Grunts and Slumps might sound like dance moves from the ’70s, but they’ll make your taste buds want to twist and shout. These scrumptious desserts have qualities in common — fruit, flour, sugar and spices — but variations on a theme mean a flavorful variety for you. Just use your imagination and whatever is in season, stir well and say "Mmmmm," and "You’re welcome."

Herb and Fruit Dessert Recipes:

Apple Brown Betty with Rosemary Recipe
Blueberry Buckle with Lemon Verbena Recipe
Peach and Blueberry Crisp Recipe
Pear and Cranberry Crumble Recipe
Plum Flummery Recipe
Sour Cherry Grunt Recipe
Strawberry Rhubarb Cobbler Recipe 

What will make all the difference is the addition of fresh herbs that harmonize with whatever fruit you’re using to create these herb and fruit dessert recipes.

Generally, the lemon herbs are wonderful additions to most fruit desserts. Fresh bay leaves, red-flowered beebalm, orange mint and citrus-scented geraniums also work well. Hints of mint, anise hyssop and basil often will complement and highlight fruit flavors. To avoid overwhelming the senses, use less of a robust-flavored herb like rosemary or sage, or a highly perfumed herb such as lavender and scented geranium.

Juicy fruits are great for flummeries and biscuit doughs; berries traditionally are used in buckles, grunts and slumps. Apples often appear in brown betties and pandowdies, but pears, Asian pears and even quinces are equally delicious. The stone fruits of summer — peaches, nectarines, plums and apricots — are elegant in a crisp, or more rustic in a crumble or cobbler. For best flavor, serve these fruited desserts warm or at room temperature. Now, try to resist vanilla ice cream or chilled whipped cream to top them off.

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