I love the quote above. Words from Jeanne @ CookSister in emails being exchanged a couple of days ago, much of it nonsensical light banter. It coined the way I felt, and I was absolutely taken in by the rhythm of the words! My foodie world has been thrown into disarray and I often feel at odds. It’s a world of rubble, heat and dust, the odd shower thrown in, which adds to humidity. There is SO MUCH on the mind, and the additional want to ‘blog & tweet‘ doesn’t help…
Stone Fruit Almond Crumble
Adapted minimally from Good Food, Good Wine, and a Bad Girl
Makes 8 individual servings, or 1 large
Filling:
2 cups pitted sweet cherries
4-5 dark red plums {stoned and chopped}
1/4 cup brown sugar
1 vanilla bean
4-5 peaches, stoned and chopped
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
Crumble:
3/4 cup flour
1/2 cup whole almonds
1/2 cup sugar
1/2 cup butter, chilled
1 tbsp milkMethod:
For the filling:Prepare the cherries and plums:Adapted from TartlettePreheat the oven to 200C.With the tip of a knife, slice the half vanilla bean lengthwise and scrape the seeds into a small dish or ramekin. Add the sugar and mix with your fingertips until the vanilla bean seeds are well distributed.
Place the cherries and plums in a baking dish and sprinkle the vanilla sugar. Bake for 20 minutes or until juicy. Let cool.For the Crumble:
Preheat oven to 180C.
In a mixing bowl, combine the cherries plum compote, peaches, lime juice, sugar and cornstarch. Stir until sugar and cornstarch are dissolved. Set aside.
In a food processor, combine flour,almonds and sugar and whiz in brief spells until the almonds are ground. Add the butter and process briefly until loose and crumbly. Add milk and stir until the dough just comes together
Pour the fruit mixture into individual ramekins {or an 8×8 baking dish}. Pinch off small pieces of dough, and place on fruit mixture to more-or-less cover the fruit.
Bake the crumble in preheated oven for 20-25minutes {40-45 minutes for 1 large serving}, or until filling is bubbly and topping is crisp and golden.
To quote the ‘Bad Girl‘ on the her recipe… Depending on your mood, the crumble can be served warm or at room temperature. If you’re in a particularly indulgent mood, serve warm crumble a-la-mode with a scoop of good-quality vanilla ice cream. It was wonderful with a dollop of unsweetened low fat cream too!♥ Thank you for stopping by ♥
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