Wednesday, February 29, 2012

apple rhubarb crumble with raspberry frozen yogurt

Meet my favourite dessert of all time - the simple crumble. Can you tell? There's already two recipes on here: a strawberry rhubarb, and a raspberry pear. If I had to pick my last meal on earth, it would be a huge bowl of apple crumble with a big scoop of homemade vanilla ice cream and a large mug of hot chocolate. So, why the crumble?

1. It takes less than 10 minutes of prep time.
2. Baking fruit makes the house smell lovely.
3. You can make it with or without butter - both versions are delicious.
4. Any kind of fruit works, whatever's in season or in the fridge.
5. The topping is forgiving and versatile.
6. It's impossible to make screw up.
7. It's DELICIOUS - nutty, sweet, warm!

Have I convinced you yet? Make this tasty version with winter storage apples and greenhouse rhubarb, and serve with vanilla ice cream for a treat. Or, feeling virtuous? Try a lighter accompaniment - a fast raspberry frozen yogurt.

apple rhubarb crumble
(adapted from Moosewood Kitchen's Cooking for Health. Makes 6 servings.)

2 cups chopped rhubarb
4 apples, cored and chopped
1 tbsp cornstarch
2 tbsp maple syrup
1 tsp cinnamon

Preheat oven to 375. Put all ingredients in a shallow baking dish, and toss to combine. Bake for 30 minutes. Meanwhile, assemble the crumble:

1 cup rolled oats
1/2 cup almonds
1/2 cup almonds
1/4 cup maple syrup
1/4 cup grape seed oil
pinch salt
1 tsp cinnamon

Combine all ingredients in a food processor. Pulse to combine, until nuts are chopped into a coarse grind. When fruit is done, remove from oven and spread crumble evenly over top. Return to oven for another 20 minutes. Serve warm or at room temperature.

raspberry frozen yogurt
(adapted from Jamie Oliver's Meals in Minutes. Makes two servings - double or triple recipe for more.)

1 cup raspberries
1/4 cup yogurt
1 tbsp liquid honey

Combine ingredients in a food processor. Pulse until the berries are pureed, and the mixture is a smooth consistency. Serve immediately.

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