Published by mel on November 18, 2009 in breakfast, dessert, recipe and sides & bites.
On the subject of pie vs. crumble, I must admit that I’m torn. Sometimes, I like a good and messy crumble with plenty of oats and brown sugar. Other times, I prefer the neat triangles and flaky crust of a pie. Well, I will no longer choose between the two. It’s like Sophie’s Choice. Ok, so maybe I exaggerate, but it really is a tough decision and I won’t make it anymore.
I’m taking Thanksgiving off this year to go on vacation (yay!), but I didn’t want to miss the big Thanksgiving meal we only have once a year. I’ve been making stuffing, roasted squash and carrot pumpkin soup all month to make up for it. Last weekend, I made dessert.
The questions was: Pie or crumble? Why not both? This pie has a ton of crumble top on it, which is much easier – and tastier – than a lattice top. I usually make apple, but since this year we’re going non-traditional, I used pears. All I can say is: Wow. See you later apples – I’m making pear pie from now on. The vanilla and cinnamon bring out the pear flavor, and the crumble top was thick, crunchy and a perfect contrast to the filling.
Served with a ball of vanilla ice cream, it was an amazing way to end just about any meal.
Continue reading ‘Thanksgiving Recipe: Vanilla & Pear Crumble Pie’
Published by mel on August 5, 2008 in dessert, recipe and sides & bites.
Did you know that when red currants are baked they taste like candy? I swear! Just like candy. All red and sweet and sticky. If you’ve never tried red currants before, I think you should snatch some up and make this crisp. Wikipedia says that red currants are a bit sour and mostly used in jams and other cooked dishes. They’re definitely not conducive to snacking since they’re as tiny as a mini Altoid. But something happens when they’re baked and they just transform…into candy!
I paired them with some sweet nectarines and added bit of thyme as a contrast to the sweet crisp topping. I also used more salt than is usual, fancy fleur de sel to be exact, in the topping to really make the fruit pop. I loved how sweet, salty, sour and savory all combined to make this special summer dessert. I also loved how the scoop of Haagen Dazs Fleur de Sel Caramel ice cream we heaped on top made for the best dessert I’ve had in a long time.
Continue reading ‘red currant, necatrine & thyme crisps’
Published by mel on March 21, 2008 in dessert and recipe.
It’s not exactly stone fruit season here, but it is in Chile. And while I know it’s not exactly environmentally friendly to buy fruit that’s traveled from another continent, my grocery store seemed to be overflowing with nectarines this week. If I didn’t buy them, they’d just shrivel up and get thrown away right?
Anyway, I ended up with 2 pounds of nectarines and decided to make a crumble with them. They were just ripe enough, but not so ripe that they’d turn to mush in the oven. This crumble is healthier than most because I didn’t use a whole lot of sugar and the crumble is made with white whole wheat flour, rolled oats, Greek yogurt and about half the traditional stick of butter.
The crumble is tangy, crunchy, refreshing and just feels like summer (it always kind of feels like summer here in Miami, though). If you’re sick of winter and tempted by the foreign nectarines at your market, this just might make the perfect Easter dessert.
Continue reading ‘almond nectarine crumble’
Recent Comments