Spiced Ontario Peach and Plum Crumble
Saunders tops each warm serving of this fragrant dessert with a scoop of Vanilla and Lavender Ice Cream (see below).
Servings: 8
Ingredients:
| 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% |
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8 plums (1-3/4 lb/875 g)
8 peaches (1-1/2 lb/750 g)
3/4 cup (175 mL) packed brown sugar
3 tbsp (50 mL) cornstarch
2 tbsp (25 mL) raspberry juice concentrate
2 cinnamon sticks
4 star anise
1/2 tsp (2 mL) ground cinnamon
Pinch nutmeg
1 vanilla bean, split
Topping:
1 cup (250 mL) packed brown sugar
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) quick-cooking (not instant) rolled oats
1/2 cup (125 mL) 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
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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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For more ideas on cooking with Real Cream, click here |
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