Thursday, 20 June 2013

Ruby Cookie Crumble
What better way to celebrate
Than with Summers' bountiful
When I bake it's to utilize what is freshest and whatever I have in the kitchen at the time.
This easy wonderful dessert is a double treat.
You get cookie on top
and luscious fruit with a thin juicy syrup.
If you are not watching calories add some frozen yogourt or ice cream and watch it melt...
1 1/2 cup red grapes, washed and cut in half
1/2 cup papaya, peeled, seeded and diced
1 lb. chopped strawberries, hulled, washed
3 tbsp wildflower honey
1 tsp each grated lemon rind + fresh ginger
1 pint raspberries, rinsed
1 Ida red apple or Macintosh, peeled, cored, diced
1 tbsp. flour or instant tapioca pearls
Mix ingredients together and place in ungreased 6-8 ramekins or an 8"x8" casserole dish.
3/4 cup each flour and whole wheat flour
1 tbsp. ground flax seed
1 tsp baking powder
1/4 tsp each baking soda and salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
1lg. egg, whisked
1/2 cup butter, margarine or vegetable shortening
1/4 cup + 3 tbsp. almond milk or milk
3-5 tbsp. granola
In a medium bowl mix flours, baking powder, soda, spices, salt and flax.  Cut in shortening until crumbly.
Add liquid to egg, whisking to mix. Pour into dry ingredients. Stir with a fork.  With your hands form to clump together into chunks. Do not form into a ball.
Distribute over fruit to cover, sprinkle granola over crumble.
Bake in a 350F oven
Ramekins: 30min
Casserole: 30-40min
Until lightly browned and firm to the touch. Remember this is a cookie topping.
Allow to cool 5-10min.
Grab a spoon!
Enjoy with love

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