Recipe: Tutti-Frutti Crumble (using oats, poppy seeds, berries, cherries and currants)
Desserts - FruitTUTTI-FRUTTI CRUMBLE
"In addition to sounding fun, tutti-frutti" in Italian means "all fruits" in Italian. I take a lot of liberties with the concept, and this crumble is a great example. I do a mix of cherries and berries, which are often found in neighboring baskets at farmer's markets in early summer. Experiment with whatever fruit and berries are in season where you live. The berries bubble along nicely in the hot oven with a splash of bright, juicy, fresh Beaujolais. Alternatively, you can use brandy or creme de cassis, and you can certainly use nuts in place of (or in addition to) the poppy seeds."
3/4 cup (3 oz) spelt flour or whole wheat pastry flour
2 tablespoons poppy seeds
1/2 cup (1.5 oz) rolled oats, uncooked
1/2 cup (2.5 oz) natural cane sugar
1/2 teaspoon fine-grain sea salt
1/3 cup (2.5 oz) unsalted butter, melted
1 tablespoon all-natural cornstarch
1/3 cup (1.5 oz) natural cane sugar or muscovado sugar
11/2 cups (6 oz) raspberries
11/2 cups (6 oz) strawberries, hulled and quartered
11/2 cups (6 oz) sweet cherries, pitted
1/4 cup (1 oz) dried currants
1/4 cup Beaujolais wine
Preheat the oven to 375 degrees F with a rack in the middle of the oven. Butter an 8-inch square baking dish.
TO MAKE THE CRUMBLE:
Mix together the flour, poppy seeds, oats, sugar, and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you're ready to bake.
TO MAKE THE FILLING:
Whisk together the cornstarch and sugar in a large bowl. Add the raspberries, strawberries, cherries, and currants and toss until evenly coated. Wait 3 minutes, add the Beaujolais, and toss again. Transfer the filling to the prepared baking dish.
TO ASSEMBLE AND BAKE:
Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.
Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.
Serves 8 to 10
Used with permission to Recipelink.com from Ten Speed Press
Adapted from source: Super Natural Every Day by Heidi Swanson
"In addition to sounding fun, tutti-frutti" in Italian means "all fruits" in Italian. I take a lot of liberties with the concept, and this crumble is a great example. I do a mix of cherries and berries, which are often found in neighboring baskets at farmer's markets in early summer. Experiment with whatever fruit and berries are in season where you live. The berries bubble along nicely in the hot oven with a splash of bright, juicy, fresh Beaujolais. Alternatively, you can use brandy or creme de cassis, and you can certainly use nuts in place of (or in addition to) the poppy seeds."
3/4 cup (3 oz) spelt flour or whole wheat pastry flour
2 tablespoons poppy seeds
1/2 cup (1.5 oz) rolled oats, uncooked
1/2 cup (2.5 oz) natural cane sugar
1/2 teaspoon fine-grain sea salt
1/3 cup (2.5 oz) unsalted butter, melted
1 tablespoon all-natural cornstarch
1/3 cup (1.5 oz) natural cane sugar or muscovado sugar
11/2 cups (6 oz) raspberries
11/2 cups (6 oz) strawberries, hulled and quartered
11/2 cups (6 oz) sweet cherries, pitted
1/4 cup (1 oz) dried currants
1/4 cup Beaujolais wine
Preheat the oven to 375 degrees F with a rack in the middle of the oven. Butter an 8-inch square baking dish.
TO MAKE THE CRUMBLE:
Mix together the flour, poppy seeds, oats, sugar, and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you're ready to bake.
TO MAKE THE FILLING:
Whisk together the cornstarch and sugar in a large bowl. Add the raspberries, strawberries, cherries, and currants and toss until evenly coated. Wait 3 minutes, add the Beaujolais, and toss again. Transfer the filling to the prepared baking dish.
TO ASSEMBLE AND BAKE:
Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.
Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.
Serves 8 to 10
Used with permission to Recipelink.com from Ten Speed Press
Adapted from source: Super Natural Every Day by Heidi Swanson
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