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Spiced Ontario Peach and Plum Crumble

By James Saunders and the Canadian Living Test Kitchen

Tested till perfect

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Spiced Ontario Peach and Plum Crumble

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 465
pro 4 g
total fat 13 g
sat. fat 7 g
carb 88 g
fibre 4 g
chol 36 mg
sodium 137 mg
% RDI: -
calcium 5
iron 16
vit A 17
vit C 17
folate 11

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 peaches, (1-1/2 lb/750 g)
  • 3/4 cup packed brown sugar
  • 3 tbsp cornstarch
  • 2 tbsp raspberry juice concentrate
  • 2 cinnamon sticks
  • 4 star anise
  • 1/2 tsp ground cinnamon
  • 1 pinch nutmeg
  • 1 vanilla bean, split
  • Topping:
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking rolled oats, (not instant)
  • 1/2 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

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