A crumble or a crisp whatever you call it there is no reason not to make this simple delicious dessert. In the summer you have so very many seasonal fruits to choose from and all sorts of delicious combinations. I used peaches and blueberries today because the peaches are amazingly beautiful and I had an abundance of blueberries. Any stone fruit, berries, or pitted cherries will work. In the Fall I make this with apples and pears which is Joel’s favorite of all time. The fruit comes out soft and tender and the crumbly crunchy cap is ever so crisp. Delicious served warm with a scoop of vanilla ice cream.
I used an 8×11 pyrex but any baking dish around that size will work out just fine.
You’ll need a food processor to do the crisp topping this way. You must use cold butter straight out of fridge. I also added a little bit of chopped nuts but this is totally optional.
Plums and Nectarines work just as well. I also sprinkled a dash of cinnamon on the top (just a touch) right before baking , this is also totally optional.
Ingredients:
Fruit Mixture:
app. 8 cups sliced stone fruit, berries or pitted cherries I used peaches which I pitted, peeled and sliced and 1 container of blueberries (6 oz.)
1 cup sugar
2 Tbsp. Corn Starch
1 tsp. finely grated orange zest ( almost a whole orange)
2 Tbsp. of freshly squeezed orange juice from zested orange
pinch of kosher salt
In a large bowl toss fruit, sugar, cornstarch, salt, zest and juice together with a spoon. Set aside. I also sprayed baking dish with Bakers Aid cooking spray which is great stuff.
Preheat oven to 375 degrees.
Crumble Topping:
Ingredients:
3/4 + 1/4 cup of old-fashioned oats separated. 3/4 cup will be used at beginning and 1/4 cup at end.
1/3 cup all-purpose flour
1/4 cup light brown sugar ( firmly packed)
1/2 teaspoon kosher salt
1 stick chilled unsalted butter , straight out of fridge and this is important here. Butter should be diced into small pieces. Cut stick in half then cut into small uniform pieces.
Directions for crumble topping:
In the bowl of food processor with blade , pulse oats, flour, light brown sugar, salt together. Then through the top tube drop in diced cold butter and pulse until no dry spots remain, it takes a few minutes. Transfer to a bowl and add in 1/4 cup old-fashioned oats with your fingers.
Transfer fruit mixture to prepared baking dish, scatter crumble topping over the mixture. I added some chopped nuts and a little cinnamon at this point. Place baking dish on a baking sheet ( sprayed with cooking spray as well) and bake at 375 degrees for at least 50 minutes, check on it. You don’t want to pull it out too soon because you want the crumble to brown perfectly and the fruit will not thicken. You’ll know it’s ready by the color of the crumble topping.
Allow to cool for an hour.
You can heat up before eating at 250 degrees covered for about a 1/2 hour should be enough.
You can freeze this as well. Take out the night before you’ll want it and let it defrost in the refrigerator, the next day take it out and let it come to room temperature before re-heating. I freeze it often and it works out quite well.
I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me. I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to…
Cooking with Candi 