Spiced Ontario Peach and Plum Crumble
This recipe makes 8 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||7 g|
- Portion size: 8
Saunders tops each warm serving of this fragrant dessert with a scoop of Vanilla and Lavender Ice Cream (see below).
- 8 8plumplums, (1-3/4 lb/875 g)
- 8 8peachpeaches, (1-1/2 lb/750 g)
- 3/4 cup 3/4cuppacked brown sugar
- 3 tbsp 3tbspcornstarch
- 2 tbsp 2tbspraspberry juice concentrate
- 2 2cinnamon stickcinnamon sticks
- 4 4star anise
- 1/2 tsp 1/2tspground cinnamon
- 1 pinch 1pinchnutmeg
- 1 1vanilla beanvanilla beans, split Topping:
- 1 cup 1cuppacked brown sugar
- 1 cup 1cupall-purpose flour
- 1/2 cup 1/2cupquick cooking rolled oats, (not instant)
- 1/2 cup 1/2cupbutter, cubed
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