Ironically, the “night of the coffee maker” (update to come) was also the night I made the crumble I had at the Loblaw media event for their livelifewell program for my friends.
As you can see I finished it with the Epicure chocolate decorator which I am totally enamoured with. I may do this effect on desserts from now on!
The Recipe
You begin by placing a bag of frozen PC Organics Power Fruit Blend in a glass baking dish. I used a casserole dish.
You could always substitute with 600 grams of your other favourite fruit blend of course but this one has cherries, blueberries and blackberries. Hence the term “power”… so many antioxidants!
In a small bowl I mixed together 1/4 cup of packed dark brown sugar (it was supposed to be 1 tsp but I missed the note about dividing the sugar between the filling and the crumble), 2 tsp cornstarch, 2 tsp finely grated lemon rind and 1 tbsp of fresh lemon juice. Stir into the fruit.
To make the crumble combine 1 cup quick oats, 1/3 cup flour, remaining brown sugar (1/4 cup less than 1 tsp) and 1/4 tsp of salt.
Work 1/3 cup of margarine into the dry ingredients until you get a crumb consistency. For those who insist on butter, go for it! (It will probably taste better, LOL). I am still testing PC Blue Menu Celeb margarine – Omega 3 so that is what I used.
This is the kind of texture you are looking for. Sprinkle evenly over the fruit.
Bake in a preheated 375F oven for 45 to 50 minutes.
Bake until crumble topping is browned and fruit is bubbly. Cool 15 minutes.
Foodie Results
Fancy it up with some powdered sugar, melted white chocolate, put some vanilla Greek yogurt between layers and turn it into a crumble parfait…
I am so glad that I added that extra dark brown sugar to the crumble, otherwise it may not have been sweet enough. Even with the additional sugar Reg thought it was OK but was not crazy for it. I assume because there was no chocolate involved.
On the other hand our friends liked it and I really enjoyed it. The cherries in the fruit mix were wonderful but Reg prefers cherry pie filling, LOL.
I loved the foodie change of pace. I am getting quite bored of chocolate (I know, foodie sacrilege) and I adore fruit so this was right up my alley.
I give this recipe made with extra sugar three and three quarters out of five wooden spoons. Not quite perfect but yummy and much healthier than most crumbles.
I guess if it’s meant to be a “breakfast” crumble the cutback on sugar would be wise, although I do love to eat dessert for breakfast sometimes, tehe. I love the PC frozen fruits, they are a very good quality and fabulous for desserts and smoothies, especially their wild blueberries.