Spiced Ontario Peach and Plum Crumble
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 |
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 plums, (1-3/4 lb/875 g)
- 8 peaches , (1-1/2 lb/750 g)8 peaches, (1-1/2 lb/750 g)
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 3 tbsp cornstarch 3 tbsp cornstarch
- 2 tbsp raspberry juice concentrate 2 tbsp raspberry juice concentrate
- 2 cinnamon sticks 2 cinnamon sticks
- 4 star anise 4 star anise
- 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
- 1 pinch nutmeg 1 pinch nutmeg
- 1 vanilla bean , split1 vanilla bean, split
- Topping:
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/2 cup quick cooking rolled oats , (not instant)1/2 cup quick cooking rolled oats, (not instant)
- 1/2 cup butter , cubed1/2 cup butter, 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







