Crumbles are perfect little desserts.
They are easy to make and look fancy. They can liven up an ordinary day or save you if there are guests at the door. It’s really all about having cute little ramekins to make them in. I often use my creme brulee ramekins for individual crumbles or little fruit tarts.
You can prepare yourself by buying fruits or berries when they are in season. Clean & cut into perfect slices and then just portion pack and freeze them.
We eat very healthy all through the week. So, the times I make a dessert, I really don’t feel bad about it.
It is all about making the best choices and using the best ingredients.
You can make these little crumbles and still feel good about it. Just use whole wheat flour & light brown sugar. Be sure to taste the fruit so that you only use as much sugar as you really need.
If you are going to eat something outside your regular diet, make sure it is delicious!
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Peach & Plumb Crumble.
Serves about 4.
Filling;
6-8 fresh Peaches. Pealed and sliced. (Slices not too thick.)
4-6 Plumbs, Sliced. (Slices not too thick.)
1/2 – 1 tbsp. light brown sugar.
1 tbsp. of whole wheat flour. (Or regular flour.)
A splash of port wine or a delicious liqueur of your choice. (Optional.)
1/2 tbsp. of ground cinnamon. (optional.)
Crumble topping;
1/4 c. of light brown sugar or 2 tbsp. brown sugar + 2 tbsp. crumbled almond paste. Note - If the fruit is very sweet it might not need much sugar at all.
1/4 c. whole wheat flour. (Regular flour get’s the same result.)
1/4 tsp. good salt.
3-4 tbsp. of unsalted butter or margarine. Note – If you need to, add a little more butter to “hold” the crumble together.
1 1/2 – 2 c. rolled oats/old fashion oats.
1/4 – 1/2 c. roughly chopped nuts. For example almonds, pecans or hazelnuts. (Optional.)
Directions;
Heat the oven to 350 degrees.
Mix all the fill ingredients together. Let them sit and “marry” for a while. You can do this a little ahead of time.
Mix the crumble part together in a separate bowl. Use a fork or your fingers to make sure the butter is well incorporated.
Add the filling to the baking dishes. Make sure the filling reaches well into the edges. Add the crumble on top. Keep the crumble in little “clusters” to get a nice “crunch”.
Bake for about 20-30 minutes. It all depends on how big the dishes are and the oven heat. Just make sure to take them out when they become golden brown and the filling is starting to bubble.
You can serve this with ice cream, whipped cream or vanilla sauce.
Enjoy!!
Gisela, you can never have too many desserts!
My mother told me to use porridge oats (tror det är havregryn) instead of flour. Then it gets more crunchy and healthy!
Thank you once again for all the parts to my ice cream maker. Now it finally works!
Magnus, No problem at all. My sister had no problems taking the parts home for you.
I am happy to help you. One can just not have a broken ice cream maker hanging around. It is borderline criminal!
Yes, I agree with your mom, rolled oats and old fashion oats in the US is the same thing- havregryn.
Have a great ice cream making weekend. Gisela