Seeing as it is berry season in the Pacific Northwest I just made a few more of my ceramic pie plates. They are great for pie, crumble or crisp but also for roasting vegetables or baking a quiche. These pie plates are made out of a durable stoneware clay and are safe to use in the oven. They are made out of clay so when using them it is best to not preheat your oven but to put the item you are cooking in the pie plate then put in the cool oven. then turn on your oven and cook accordingly. Clean up is with warm soapy water. Do not put cold water into a hot pie plate.
I thought I would pass along one of my favorite recipes that I like to make in my ceramic pie plate.
Raspberry, Nectarine and Mango Crumble
1 cup plus 1 1/2 Tbsp flour or gluten free flour
1/2 cup dark brown sugar
1/2 tsp cinnamon
pinch of salt
1/2 cup rolled oats
10 Tbsp cold unsalted butter cut into small pieces
4 nectarines or 2lbs
2 ripe mangos or 1 1/2 lbs
1 pint of raspberries
1/2 cup organic sugar
2 Tbsp fresh lime juice
vanilla ice cream or yogurt to top
Combine 1 cup flour, brown sugar, cinnamon, salt and oats. Mix in an electric mixer to combine then add butter and mix until clumps form 4-5 minutes. refrigerate until ready to use.
Pit nectarines and cut into 1 inch chunks; place in a large bowl. Pit and peel mangoes and cut flesh into 1 inch chunks. Add to nectarines then add raspberries. Add remaining 1 1/2 Tbsp flour, sugar, lime juice and toss gently to combine with fruit. Transfer fruit to an Egg and I Pottery Pie Plate. Distribute topping evenly over fruit. Bake at 375F until topping is golden brown and juices bubble…about an hour. Remove from oven and let cool slightly. Serve warm with ice cream or yogurt.