Posts Tagged ‘crumble’

It’s still plum season at the green market, so at the risk of being a little repetitive, I made a plum crisp. These plums were fairly tart and very juicy, so I upped the flour a bit so it wouldn’t be too runny. I make crisps all year long because they are so easy and delicious right out of the oven, and they’re always a big hit around the apartment.

Plum Crisp

12 plums, sliced

1 1/4 cups flour

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oats

1 tablespoon cinnamon

1 tablespoon vanilla extract

Zest of 1 lemon

Juice of 1/2 lemon

4 tablespoons butter, cubed

Combine the plums with 1/2 cup of flour, granulated sugar, vanilla, lemon juice and zest. Pour into a baking dish.

In a separate bowl, combine the rest of the flour, the brown sugar, oats, cinnamon, and butter. Using your hands, squeeze them together between your fingers until the butter pieces are the size of peas. Sprinkle over the top of the plums.

Bake at 375 degrees for about 45 minutes, or until the fruit is bubbling up around the sides and the top is brown. Let cool for 15 minutes before serving.


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The peach and raspberry crostata was such a success, and I had some leftover peaches and raspberries so I thought I would also try a crisp or crumble with the same ingredients. We’re big fans of crisps and crumbles (I’m not sure exactly what the technical difference is?), and I’ve posted previously on a strawberry rhubarb crisp.

I made a small one, enough for 2 people, but you could definitely double or triple the recipe and it would be easy.

Raspberry and Peach Crisp

1 peach, sliced

1/2 pint raspberries

1 tablespoon honey

2 tablespoons whole wheat flour

2 tablespoons brown sugar

zest and juice of half a lemon

1 teaspoon vanilla extract

4 amaretti cookies, crumbled

1/4 cup granola

2 tablespoons butter, cubed

1/4 cup oats

Preheat oven to 375 degrees. Combine the fruit with the honey, lemon, vanilla, and half the flour and brown sugar. Pour into baking dish. Meanwhile, combine the amaretti, granola, butter, oats, and the remaining flour and brown sugar. Combine in a food processor or by hand until the butter is the size of peas and combined with the dry ingredients. Sprinkle over the fruit. Bake for 30-40 minutes, until the fruit is bubbly and the topping is browned.

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I can’t resist making something with strawberry and rhubarb when I start to see rhubarb in the stores. It’s my favorite kind of pie and I can’t decide how I like it best. Last night I decided to try a crisp. And after I had all the fruit ready, I realized the oats were all gone. What to do? Try some crumbled amaretti on top? Then I vaguely remembered seeing a recipe involving toasted oats added at the end to make it healthier and reduce the butter. I figured granola is basically the same thing, so why not try that? How bad could it be with strawberries and rhubarb?!

Healthy Strawberry Rhubarb Crisp

1 pint strawberries, hulled and quartered
3 rhubarb stalks, chopped
1 teaspoon corn starch
2 tablespoons honey
3 tablespoons flour or whole wheat flour
1/2 lemon, juiced
1 teaspoon vanilla extract
1 cup granola, toasted
2 tablespoons butter

Combine the strawberries, rhubarb, cornstarch, flour, lemon juice, vanilla extract and 1 tablespoon of the honey together. Top with the toasted granola and dot with pieces of butter. Drizzle remaining honey over the top. Bake at 375 for 30 minutes or until bubbling around the edges and golden on top. Top with vanilla ice cream if you wish.

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