Thursday, July 15, 2010

Peach and cherry fruit crumble with candied walnuts




A while ago, CPK and I went to TJ Maxxxx and Michaels to buy some life supplies (and kitchen ware). Peaches are on sale for 89 cents a pound at the store, so I thought of making a crumble in our newly purchased ramekins.
Ramekins are small ceramic bowls that are usually ovenproof and are used to serve all sorts of yummy goodness: molten chocolate cake, baked mac&cheese, ice cream, souffles, and CRUMBLES!


I used a combination of several crumble recipes from the Martha Stewart website - fun fact she's a Barnard Alum. Then I topped it with some candied walnuts. My mom used to make candied walnuts as a treat for herself (and I obviously snuck some) and I think they are a perfect topping for most anything sweet - crumbles, french toast, ice cream, etcetcetc.

3 peaches, cut, pitted and peeled
1 can of drained canned cherries (for pies, make sure there's no sugar added)
1/4 cup of sugar
2 tablespoons of flour
squirt of lime juice
half a stick of butter
graham crackers, any type of cookie you can crush up
oats (we probably used 1 1/2 cups
sprinkling of cinnamon (some for the crumble and walnuts)

2 cups of walnuts
sugar
cinnamon
sprinkles of nutmeg, cloves, and ginger
serves 8

  1. Preheat the oven to 350 degrees.
  2. put your fruits in a bowl with 1/4 cup of sugar, 2 tablespoons of flour, and a bit of lime juice. mix 'em up and let them sit as they become syrupy.
  3. we just used whatever we had on hand: half a stick of butter, crushed up graham crackers, a ton of oats, and cinnamon. mix 'em up too, making sure the butter is creamed/evenly distributed.
  4. put a bit of the oat/cookie mix at the bottom of each ramekin before you put a spoonful of the fruit. set the rest of the oats mix on top of the fruit and stick 'em in the oven for 20 minutes.
  5. while the crumbles are in the oven, spread the walnuts on a pan at a medium-low heat for a couple of minutes. The amount of sugar, cinnamon, nutmeg, ginger and cloves have to be put in by your own judgment. Constantly stir the walnuts as you sprinkle the sugar over the pan - your stove is probably too hot if the sugar starts caramelizing immediately. You want to give yourself time to coat all the walnuts before the sugar starts melting. Once the sugar starts melting, add the spices. Feel free to constantly be adding more sugar, it's supposed to be candied after all. When you're done, you should have little rocks of sugar and spicy goodness at the bottom.
  6. Take the candied walnuts and the yummy sugar that was a byproduct of candying, and place a hearty spoonful on top of each crumble.
  7. serve with milk.
  8. nom

2 comments: