Friday, April 15, 2016

Cherry Crumble



I make fruit crumble every night.  This recipe-for-two is fast, easy, and it provides a healthy helping of walnuts and fruit, without any refined sugar.   You can use most any kind of fruit, fresh or frozen.  I don't recommend strawberries, though--they turn into soupy mush.  For cherry crumble, use 1 cup pitted cherries and a pinch of ground nutmeg.

Here's my recipe for basic fruit crumble.

FRUIT CRUMBLE
serves 2

1 cup fruit, cut in bite-sized pieces, fresh or frozen
2 Tbsp maple syrup
3 Tbsp rolled oats or 2 Tbsp whole wheat flour
½ cup walnut halves or pieces
2 Tbsp butter, cut into 8 pieces
1/16 Tbsp salt
1 tsp cornstarch
1/8 tsp spice, such as cinnamon or allspice,
            only a pinch if using nutmeg

Place fruit in a 2-cup measuring cup or small bowl.  Add maple syrup and stir well.  Let sit while making the topping.

Spread oats in a microwaveable dish and microwave on High for 1 minute (not needed for wheat flour).

Place walnuts and oats (or flour) in a small blender or food processor and pulse 3 times to finely chop the nuts and oats.  Add butter, then sprinkle the salt over the top.  Pulse three more times.

In a 3-quart microwaveable bowl, place cornstarch and spice.  Drain some of the liquid from the fruit into the bowl and stir until smooth. Add the fruit, and stir to coat all the pieces.

Dump the crumble topping over the fruit and lightly spread to cover it all.

Microwave on High for about 3 minutes.  If your crumble comes out too runny, try adding 30 seconds next time.

Fruit Combinations
Apple + 1/8 tsp ground cinnamon
Blueberry + 1/8 tsp vanilla extract or a pinch of  gr. vanilla bean
Cherry + pinch of ground nutmeg
Peach + 1/8 tsp ground cinnamon
Pineapple + 1/8 tsp ground allspice


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