Some people are "chocolate eaters," eschewing most other desserts in a firm tone. Like saying you vacation in France and will not chance buying a ticket to Italy. I don't judge this stance. I grew up in an all chocolate family. We had such a self-proclaimed guest at the table this evening for a line of three desserts. Warm flan, blueberry crumble, and chewy chocolate cookies. Of course I played out the evening before it happened. Making sure the chocolate eater had plenty of chocolate to eat, knowing she would most likely invest only in it. Therefore, I was impressed when this guest took a second helping of the crumble. I guess I could excuse it saying blueberries are a superfood and the guest is health aware. I choose to think the taste was so pleasing, the chocolate (low-fat) cookies took second, which I kind of like. The blueberries were fresh, purchased for a song at Henry's. The crumble was plentiful and tasty, a hint of cinnamon. I baked it in my French casserole with its pleasing curves. The flan was also delicious and warm and nummy. I never make flan so it was a treat. We did not overeat. We sampled three dishes, and lived to tell.
Blueberry-Blackberry Crumble
Adapted from A Platter of Figs and Other Recipes by Davis Tanis
1 1/2 C all-purpose flour
1 C packed brown sugar
1/2 t cinnamon
8 T (1 stick) cold sweet butter, in small pieces
3 pints blueberries (I used only blueberries)
3 pints blackberries
1/2 C granulated sugar
Preheat oven to 350 F. To make the topping, combine the flour, brown sugar, and cinnamon in a bowl. Add the butter and work it in with your fingertips until you have a crumbly mixture. In another bowl, toss the blueberries and blackberries with the granulated sugar. Pile the sugared fruit into a large gratin dish or two pie plates. Mound the topping over the fruit. Bake for an hour, or until the topping is nicely browned. Cool for 15 minutes before serving, or serve at room temperature.
4 comments:
I never bake with fresh berries. I am too cheap/poor for that luxury. It seems that with a limited amount, it is wasteful to use in baking rather than eating fresh, (is this a scarcity mentality) and for that reason I never bake berry treats. I am not a berry good cook then. ahahahahahaha. I wish I lived in a local, such as Washington, where berries grow with such abundance that there are plenty to use in cooking. And besides when they bake there is such a reduction in size, like you have wasted half of them. Oh, I need to get over this.
This is not a foreign concept to me. I agree that a berry or fruit in general is best in its pristine state. Something in me years for the prairie. For pies (which I don't care for) and baked goods. Thus, the crisp. The easiest cooked berry dessert around. Had the berries not been a steal, I would have hoarded them and eaten them cold.
The Blueberry Crumble sounds very good! If I had been offered the three desserts, I would have only eaten the blueberry one!
Why am I not surprised! A purist. You would have loved the crumble I might add. You like purple warmth and crumbles.
Post a Comment