Spiced Ontario Peach and Plum Crumble

By James Saunders and the Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	465465 cal
pro	4 g4g pro
total fat	13 g13g total fat
sat. fat	7 g7g sat. fat
carb	88 g88g carb
fibre	4 g4g fibre
chol	36 mg36mg chol
sodium	137 mg137mg sodium
% RDI:	-
calcium	55 calcium
iron	1616 iron
vit A	1717 vit A
vit C	1717 vit C
folate	1111 folate

More great recipes from this menu:

Saunders tops each warm serving of this fragrant dessert with a scoop of Vanilla and Lavender Ice Cream (see below).

Ingredients

8 plums , (1-3/4 lb/875 g)8 8plumplums, (1-3/4 lb/875 g)
8 peaches , (1-1/2 lb/750 g)8 8peachpeaches, (1-1/2 lb/750 g)
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
3 tbsp cornstarch 3 3tbsp tbspcornstarch
2 tbsp raspberry juice concentrate 2 2tbsp tbspraspberry juice concentrate
2 cinnamon sticks 2 2cinnamon stickcinnamon sticks
4 star anise 4 4star anise
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1 pinch nutmeg 1 1pinch pinchnutmeg
1 vanilla bean , split1 1vanilla beanvanilla beans, split
Topping:
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/2 cup quick cooking rolled oats , (not instant)1/2 1/2cup cupquick cooking rolled oats, (not instant)
1/2 cup butter , cubed1/2 1/2cup cupbutter, cubed

Preparation

Halve and pit plums and peaches; slice each half into 4 wedges and place in large bowl. Add brown sugar, cornstarch, raspberry juice concentrate, cinnamon sticks, star anise, ground cinnamon and nutmeg. Scrape seeds from vanilla bean into bowl; toss to combine. Reserve bean pod for another use. Scrape into 13- x 9-inch (3 L) glass baking dish; set aside.

Topping: In bowl, stir together sugar, flour and oats; cut in butter until crumbly. Scrape over fruit mixture. Bake in centre of 375°F (190°C) oven until fruit is tender and filling is bubbly, about 45 minutes. Serve warm. Use star anise and cinnamon sticks as garnish, if desired.

Additional information :

Vanilla and Lavender Ice Cream: Let 4 cups (1 L) French vanilla ice cream soften in refrigerator for 30 minutes; scrape into bowl. Stir in 4 sprigs lavender flowers, finely chopped (or 1 tbsp/15 mL finely chopped dried lavender flowers). Cover and freeze until firm, about 2 hours.

Source : Canadian Living Magazine: September 2005