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Wednesday, May 1, 2013

Red Fruit Mini Crumbles

White maternity pants are clearly a first baby purchase. I would never buy or risk wearing white pants out of the house these days knowing the mushed banana, playground dirt, and pee would show up sooner than later but today I couldn't help myself. I am a proud supporter of spring and if that means risking it with my old white maternity jeans then here goes nothing...

We have been celebrating this three day stretch of nice weather every way possible - later bedtimes, hose squirting, open windows, red fruit mini crumbles.

Red Fruit Mini Crumbles
makes 6 4-inch ramekins
from Relish

Oatmeal Topping:
1 cup rolled oats (not quick cooking)
1/2 cup light brown sugar
1/2 cup whole wheat flour
1/2 cup chopped walnuts
8 tablespoons (1 stick) unsalted butter, cut into small cubes and chilled

Fruit Filling:
2 tablespoons coconut oil plus extra for oiling the ramekins
1/2 cup sugar
1/4 cup honey
1 tablespoon fresh lemon juice
5 apples (Gala or Pink Lady), peeled, cored, and thinly sliced
1 tablespoon cornstarch
1 pint strawberries, hulled and cut in half lengthwise
1 pint raspberries
1 teaspoon pure vanilla extract
Whipped cream

1. Preheat oven to 350.

2. To make the oatmeal topping, in a medium bowl, combine the oats, sugar, flour, walnuts, and salt and mix well. Add the chilled butter cubes and work the mixture with two knives or your hands until clumps form.

3. To make the fruit filling, in a large skillet over medium heat, melt the oil. Add the sugar, honey, and lemon juice and cook until the sugar is melted. Stir in the apples, raise the heat to medium-high and cook, stirring frequently, about 4 minutes, or until they begin to soften and release their liquid. Stir in the cornstarch and cook, stirring frequently, until the apples are tender but not mushy and the liquid is clear, about 4 minutes. Remove from the heat and stir in the strawberries and raspberries adn the vanilla. 

4. Divide the mixture among six 4-inch ramekins, filling them about 3/4 full. Top each with a generous 2 tablespoons of the oatmeal mixture. Transfer the ramekins to a baking sheet. Bake until the fruit is bubbling and the topping is golden brown, about 35 minutes. Let stand to cool slightly and serve with whipped cream.

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