Sunday, June 17, 2012

Peach and blueberry crumble

Today we had brunch out on the patio. It was my turn to cook brunch so I decided to make my favorite breakfast/ dessert, peach crumble. I also made some sweet potato pancakes with apple sauce. The were both so good and tasted especially amazing eaten outside :)
For the filling:
12 cups fruit, enough to almost fill pan (6cups canned peaches, 6 cups frozen blueberries)
1/2 cup reserved pear juice from the canned peaches
1-3 teaspoons lemon juice, to taste
1-3 tablespoons cornstarch, depending on juiciness of fruit
1 teaspoon spice, like cinnamon, ginger, or nutmeg (optional)
For the crumble topping:
2 cup flour (oat, quinoa, brown rice or all purpose)
5 cups rolled oats
1 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
8 tablespoons coconut oil
1 cup chopped nuts (walnuts, almonds etc.)
Heat oven to 375°F.
If necessary, dice the fruit into bite-sized pieces. Toss the fruit with, lemon juice, cornstarch, and any spices. Use more sugar and less lemon juice when cooking with tart fruits like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits like peaches and plums. Best is to taste a piece of fruit and adjust to taste. Use more cornstarch with very juicy fruits like plums and less with firm fruits like apples. But don't worry; no matter your ratio of these ingredients, your crumble will be delicious.
In a large bowl, thoroughly mix the flour, oats, nuts, maple syrup, cinnamon, baking powder, and salt for the crumble topping. Break the coconut oil (or butter) into a few large pieces and toss these in the dry ingredients. Using your fingers or a fork to mix the dry ingredients until all the ingredients are coated with oil and large heavy crumbs are formed. Then, pour the crumble topping evenly over the fruit.
Bake the crumblefor 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.
Let the crumble cool for at least 15 minutes before eating. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

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