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Eckert’s Fruits
We feel so blessed to have a rainbow of fruits at our fingertips. Our favorite way to enjoy nature’s bounty is fresh from the orchard or field!
The first fruit we harvest at Eckert’s is succulent strawberries followed by peaches and blackberries and end with apples. Of course there are many other delicious fruits available throughout the year for us to all enjoy. The freshest fruits are grown locally Look for bins filled to overflowing with beautiful, ripe fruits, this usually means they are in season.
Smell the fruit as you select it, ripe fruit smells fragrant. The skin should be smooth and free of serious its and bruising. When you get home with your freshly picked or purchased fruit, remove fruits from their bags. Tender fruits that bruise easily should be stored in a single layer and at room temperature. Cut fruit should be put into the refrigerator because the fruit will not ripen further. Do not wash fruits until just before you are going to eat them. Once washed, the fruit begins to deteriorate rapidly.
Here are a couple of our family’s favorite recipes. We hope you enjoy them too!
Eckert Apple Crisp Recipe
Ingredients
- 5 cups pared and sliced Eckert apples
- 1 cup sugar, divided
- ½ cup butter or margarine
- ¾ cup quick- cooking rolled oats
- ½ cup flour
- ½ cup chopped almonds or pecans Eckert’s custard (optional)
Directions
Preheat oven to 350 degrees F. in an 8 x 8 baking pan, combine apples with ½ cup sugar and mix well. In a small bowl combine butter, oats, flour, remaining sugar and nuts and mix well; sprinkle over apples. Bake for 1 hour or until topping is browned and apples are tender. Serve warm topped with a scoop of Eckert’s custard.
Angie’s Peach Cobbler Recipe
Ingredients
- 5 cups peeled and sliced Eckert peaches
- 1 cup sugar
- 3 tbsp flour ½ tsp cinnamon
- 1 tbsp butter
- Pie crust
- Eckert’s custard
Directions
In a large mixing bowl, combine peaches, sugar, flour and cinnamon and mix gently. Pour into an 8 x 8 baking pan. Dot top with butter. Top mixture with pie crust. Bake at 425 degrees F for 35 minutes; allow to cool. Serve topped with Eckert’s custard.