Monday, March 9, 2009

First Post & First Fruit Crumble


Today I made my first fruit crumble. I think it was my first anyway, as far as I can remember. I found the recipe here and made a few modifications, most of them for the purpose of making it a bit more wholesome. It didn't completely knock my socks off, but it was pretty darn good and very simple to make, and made even simpler with a few shortcuts. I would definitely make it again, and I bet with fresh, perfectly ripe, in-season fruit it would be really super delicious (I used what I had on hand, which were fresh Braeburn apples and frozen blackberries that were actually quite tart and really not very tasty by themselves). Here is the recipe, with the changes I made:

Any Season Fruit Crumble
Ingredients:
Fruit filling-
3 cups cored apples chopped into 1/2-3/4 inch pieces (about 3 apples)
3 cups frozen blackberries (thawed to room temp)
2 tablespoons maple syrup
1 teaspoon ground cinnamon
Fresh juice of 1/2 lemon
Crumble topping-
3/4 cup whole wheat pastry flour
1/2 cup sucanat
1/2 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut into 3/4-inch pieces

Preparation
Prepare the Filling
Preheat the oven to 350°F. Combine and stir the filling ingredients in a glass or ceramic baking container with a 2 1/2-quart capacity (I used a 2.2 quart rectangular dish and it worked fine; I even could've filled it quite a bit more).

Mix the Topping
In a large bowl, stir together the flour, sucanat, and salt. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your fingers until coarse crumbs form that are about 1/2 to 3/4 inch in size and there is no loose flour. Spread the crumbs evenly over the fruit mixture.

Bake and Serve the Crumble
Bake about 40 minutes until the crumb topping is starting to brown and the apples are tender when tested with a toothpick. Let the crumble cool some before serving.



My tiny funny oven does not have specific temperature settings, so who knows what temperature I really cooked my crumble at, but I just took a guess and kept an eye on it, and after about 35 minutes it was perfectly done. I served it topped with barely sweetened (with maple syrup) fresh whipped cream. Yay, crumble. And yay, first post.

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