Apple Strudel with Ginger Raspberry Sauce and Nectarine Cobbler

As the summer turns to fall, we are seeing the last of the stone fruit and berries and the emergence of crisp, delicious apples and creamy pears. I am posting a very easy apple strudel recipe using the organic apples found at our farmers' market, which are so crisp and fresh. Store bought just does not compete. You can modify this in so many ways, by adding nuts or other dried fruit, and even mixing pears with the apples. You can adjust the spices too, by using allspice, ground ginger or a pinch of nutmeg. The idea is to make this your own, and that is so easy to do by strolling down the market booths and picking what fruit you want to roll up in your strudel. Have fun with the turning of the seasons and watch for the big squashes! Apple Strudel with Ginger Raspberry Sauce Serves 6 (preheat oven to 350 degrees) One package store bought puff pastry sheets (2 sheets) thawed 1 ½ pounds any crisp organic apple, peeled, cored and cut in ½ inch dice 1/3 cup raisins (or currants, dried cranberry, etc.) 1/3 cup sugar 2 tablespoons flour 2 tablespoons butter, melted ½ teaspoon ground cinnamon ¼ teaspoon salt Mix all ingredients together in a large bowl Be very careful when unfolding the puff pastry making sure it doesn’t break at the creases. It has to be thawed carefully. Place one unfolded sheet on a cutting board and place half the apple mixture on the sheet at one end leaving the sides uncovered by the filling so you can seal them after you roll it. Roll carefully enclosing the apple mixture and press the seam gently to seal. Pinch the ends, as well, to seal. Place on a baking sheet covered with parchment paper to prevent sticking, with the sealed side down. Brush the top of the strudel with beaten egg and sprinkle with cinnamon and sugar, about 1 teaspoon. Repeat with the remaining sheet. The rolls should be about 3 inches in diameter. Place in oven for approx. 30 minutes or until very golden brown and crispy. Remove from oven and let sit for 5 minutes before cutting. To make raspberry sauce: Place one small basket of raspberries in a small saucepan. Add 1/3 cup sugar, 1 teaspoon chopped ginger, and two tablespoons of orange juice. Simmer for about 10 minutes. You can smash the raspberries with a fork during this process a little. Place mixture in a blender and blend until smooth, just a few seconds. Strain out the seeds though a fine mesh sieve and store in a small jar in refrigerator. (lasts several days) Nectarine and Blueberry Cobbler Serves 6-8 Ingredients: 6 firm ripe nectarines, about 1 ½ pounds 2 cups blueberries ¾ cup sugar 2 tablespoons flour 2 tablespoons butter, melted ¼ teaspoon salt 1 ½ cup topping, recipe to follow Preheat oven to 375 degrees Cut nectarines all the way around the seed, crosswise and twist to disengage one half from the seed. Remove seed from the other half with your fingers, (hopefully this will be somewhat easy). Cut nectarines in about six slices per half nectarine. Place nectarines in a large bowl and add the blueberries, sugar, flour, butter and salt. Toss gently to incorporate. Place mixture in a 12X9 baking dish or casserole, spread topping evenly over cobbler and put in the oven. Bake cobbler for about 45 minutes or until bubbly around the edges. Remove from oven and let sit for 10 minutes before serving. Can be served just as it is, or with ice cream. *For topping mix together ½ cup chopped pecans or walnuts, ½ cup flour, ½ cup brown sugar and 3 tablespoons softened butter. Go to and click recipe archives for all of Diana’s recipes!