Saturday, February 19, 2011

back to basics: crumble

AGCcrumble

Why don't I ever write things down when they pop in my head? Especially when at night in bed you start thinking of something great and you got it all worked out, exactly what you're going to write. There's that small sigh of relief and you're happy because you know just what you're going to do, yet you're too lazy to reach for a pen and paper so you tell yourself you'll remember it in the morning... yeah that pretty much never happens.

Or maybe could be just starting to forget things? Anybody with me here? Anybody?

What does all this have to do with crumble? Nothing. I just had a hankering for a little bit of comfort food and crumble for me is just right along those lines.

crumble1

Walnut, coconut and apple, blueberry crumble
serves 4

1 handful of walnuts, toasted an chopped
1/4 cup of coconut
1/2 cup of rolled oats
1/2 cup plain flour
4 tsp brown sugar
1/4 cup of butter
3 granny smith apples, peeled, cored and sliced
1/2 cup of orange juice
1 cup of blueberries
2 tbsp of vanilla sugar
a good pinch of cinnamon

1. Preheat the oven to 350 D or 180 C. Mix the walnuts, coconut, sugar, oats and flour. Melt the butter and stir into the mixture. If you don't want to melt the butter, you can work the room temp butter into the mixture until you get pea size crumbles.
2. In a pan on med-high heat pour in a little oil add the apples, give it a stir, then add half the orange juice and let it cook until it becomes sticky and the apples are slightly soft. Add the vanilla sugar and spices and mix to combine. 3.Divide the mixture into 4 small ramekins, divide the blueberries among them and pour the remaining orange juice into each ramekin then top with the crumble mixture. (making and freezing the crumble in advance is a good tip if your short on time and also helps in the crumbling process.)
5. Bake for 25-30 minutes or until golden and crunchy.

Hope your all enjoying the long weekend!