Tuesday, January 10, 2012

Peach and Raspberry Crumble


Call back the summer with an old fashioned summer dessert that relies on seasonal fruits for most of its flavors. While peach and raspberry are not in season now, I actually froze them during the summer when I had an overflow of these juicy fruits.

In my cookbook that I am in process of editing, I write about the importance of seasonal eating, but I also write about how you can capture the bounty and freeze it into a time capsule for later use.

Freezing is one of the easiest, most convenient and least time consuming ways to store fruits of the season. The extreme cold slows down the changes that affect quality or cause spoilage. Freezing fruits is ideal when you will be using it for a dessert, because the texture changes and becomes softer- better for cooking than eating thawed fruits.


These little fruit jewels naturally contain a high amount of fiber, but a crumble topping with nuts add a sprinkling of whole grains and protein. The smattering of raspberries adds a bit of color and tartness to the peaches. If you don’t care for tart then use blueberries in lieu of raspberries. Serve with vanilla ice cream or yoghurt garnished with a spring of mint for added freshness.


Serves 6

Ingredients
¾ cup brown rice flour
4 tablespoons vegan butter
½ cup buckwheat flakes (or millet flakes)
¼ cup almond meal
¼ cup plus 2 tablespoons brown sugar
1-teaspoon ground cinnamon
3 fresh peaches, peeled, pitted and cubed
1-1/3 cup raspberries
4 tablespoon orange juice
2 tablespoons tapioca starch


Instructions

  1      Preheat oven to 350°F. Grease a 9-inch pie dish
    2   In a medium size bowl, place the rice flour and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the buckwheat flakes, almond meal, ¼ cup sugar and cinnamon. Mix well.
    3      In the pie dish, combine the peaches, raspberries, orange juice, 2- tablespoons sugar and tapioca starch together. Sprinkle the crumble over the top, pressing it down lightly.

    4      Bake for 40 minutes or until the crumble is lightly browned. Serve warm or cold paired with your favorite ice cream. 


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