For the crumble topping
In a bowl combine the flour, oats, dark brown sugar, chopped ginger, salt, and cinnamon. Give it a quick stir. Pour over the melted butter and stir until the mixture resembles coarse crumbs. Place the bowl in the fridge while you work on the fruit.

For the peaches
Slice peaches and place them in a large bowl. If you want to remove the skins see the notes below.
To the peaches, add the sugar, lemon juice, vanilla, and amaretto. Stir to combine.
Next add the salt, cinnamon, ginger, and cornstarch. Stir well to distribute the dry mixture evenly.

Assembly
Place peaches in a shallow 2.5-3 qt baking dish. You can also use a dutch oven or even a cast iron pan of similar size.
Top the peaches evenly with the crumble topping.
If you’re using a shallow pan then place it on a baking sheet to catch any spills. Bake for 40-50 minutes or until the filling is bubbly and the crumble is nice and golden.
Serve with your favorite ice cream. Leftovers can be reheated in the oven.

Notes
To get the skins off peaches: Bring a large pot of water to a boil. Place peaches in boiling water for about 30 seconds. Make sure not to crowd the pot, depending on your pot you may only be able to do a few at a time. Remove peaches with a slotted spoon and place in an ice bath. Leave them in the ice bath for a few seconds. Then take the peaches out and use your finger to remove the peel.

Start by coring your apples. Cut each apple in quarters then cut each quarter on the diagonal to create triangular shaped slices.

Melt the butter and honey in a small saucepan over low heat. Make sure not to brown the butter because that will happen later during the roasting process.

Add cinnamon and salt to the saucepan. Remove saucepan from heat and toss apples in melted butter mixture. Make sure they are all nicely coated.

Spread apples onto a baking tray and pour remaining liquid over apples. Roast for 15 minutes, then toss apples to ensure an even cook and re-coat the apples with the liquid pooling on the pan.

Cook the apples for 10 more minutes or you can easily pierce apples with a fork.

Remove apples from the pan excluding liquid that might have burnt around the edges of the pan. Serve with greek yogurt and walnuts or granola. You can also serve with crème fraiche or cheese for a more savory rendition.  

Stir in pudding mix, and refrigerate for another 15–20 minutes until slightly thickened. Fold in Cool Whip, mini marshmallows, and oranges. Enjoy!

1. Place oven rack in lower-middle position and preheat oven to 375 degrees Fahrenheit.
2. Mix flour, cocoa powder, baking soda, baking powder and salt in a medium mixing bowl with a whisk. This ensures the baking soda and baking powder are well distributed.
3. Using a pastry blender or two knives, cut in the butter until it’s in pea-sized pieces. Gently, stir in the buttermilk with a rubber spatula, until mostly combined and then stir in the chopped chocolate pieces.
4. Dump rough dough out onto lightly-floured surface and form into a square, about 6 inches by 6 inches and 1 ½ inches thick.
5. Using a serrated knife, score the top to create a grid of 9 shortcakes, “drawing” two lines across length wise and two across width wise.
6. Cut your shortcakes with the serrated knife and place onto a parchment-lined baking sheet.
7. Using a pastry brush, brush the shortcakes with the milk and sprinkle with coarse sugar.
8. Bake for 12-17 minutes, until they’re firm but not burned on the bottom. Cool completely.

Quick & Easy Bittersweet Hot Fudge Sauce:

In a medium saucepan, whisk the cocoa powder, sugar and half-and-half together over medium heat until sugar is fully dissolved and sauce is slightly thickened, about 7 minutes, stirring often. Do not allow the mixture to boil. Adjust the heat as needed to maintain a low simmer while cooking. (Can be made and stored in fridge for up to 2 days, and then reheated before serving).

Strawberries:

1. Slice the strawberries and place into a medium mixing bowl.
2. Sprinkle with the sugar and almond extract and gently stir.
3. Let berries sit for about 30 minutes (or up to 2 hours in the fridge) until they release some of their juices.

Homemade Whipped Cream:

1. In a metal mixing bowl, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks.
2. Serve immediately.

To Assemble Chocolate Strawberry Shortcake Sundaes:

1. Slice shortcakes in half to create a top and a bottom with a serrated knife.
2. Top shortcake bottom with a scoop of vanilla ice cream or homemade whipped cream (or both!), and top with a few tablespoons of chocolate sauce.
3. Place a generous serving of the strawberries on top of the chocolate sauce, followed by the shortcake top and another drizzle of hot fudge.
4. To make it extra fancy, you can dip a whole strawberry into the chocolate sauce and place it next to the plated dessert.
5. Enjoy!

Remove from heat. Stir in Jello until dissolved. Put into fridge until partially set, about 1 hour.

Meanwhile, in a small bowl combine 1 1/2 cups of the graham cracker crumbs and melted butter. Press mixture into a greased 9×13 inch baking pan.

Bake at 350°F for about 10 minutes or until lightly browned. Let cool.

When strawberry rhubarb mixture is partially set, spoon it over the cooled crust.

Stir together Cool Whip and mini marshmallows. Spread over rhubarb mixture.

In a large bowl, whisk together milk and instant pudding mix for about 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spoon pudding over marshmallow topping.

Sprinkle remaining 1/4 cup graham cracker crumbs on top.

Refrigerate for at least 2 hours.

Note: You can use raspberry jello instead of strawberry.

In a small bowl, whisk flour, salt and baking powder. Using mixer, cream butter, brown sugar and sugar until light and fluffy.

In a large measuring cup or bowl, whisk milk, eggs, vanilla extract and lemon juice. Add wet and dry ingredients to the butter mixture in 3 intervals, alternating between the two, starting with the wet ingredients first. Mix just until incorporated.

Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly.

Bake for 50–60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.

For the glaze, mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.

Pour crushed pineapple with juice in pan and spread evenly. Pour cherry pie filling over. Sprinkle with coconut and pecans.

Sprinkle the cake mix over the pecans and coconut. Drizzle melted butter over the cake mix.

Bake uncovered for 50–55 minutes or until golden brown.

Note: This cake serves more like a cobbler and is absolutely delicious a la mode.

Cut a small slice from the base of the pear, just enough so it will stand upright properly. Use an apple corer or small knife to cut into the underside and remove the seeds. Brush pear with a little butter and put in the oven. Cook for 30 minutes.

Make the caramel sauce. Add sugar to a small saucepan over a medium heat. The pan should be small enough that the sugar covers the entire base of the pan (with up to a few centimeters of thickness), but still with enough room a good few inches above the sugar.

Melt the sugar slowly. Do not step away, do not make a cup of tea, do not try and get a headstart on the washing up. Once the sugar starts to melt, then stir, stir, stir. Do not let it burn. Once it has reached a golden amber colour, remove from heat.

Stir butter into sugar—it will froth and bubble. This is why it’s important to use a pan that is large enough that it won’t bubble or flick out as you stir it. Keep stirring until mixed well.

Add cream to the pan and stir everything together until fully combined and smooth. Add a generous pinch of salt.

Serve baked pear with salted caramel drizzled over. Absolute bliss!