Wednesday, February 15, 2012

apple and strawberry oat crumble

assalamu'alaikum wrm wbt

i feel a sudden urge to eat fruit crumble
ok. i lied. i have both fruits: apple & strawberry in fridge
both are crying for help to save them from ageing
but oh my butter.. where have they gone???
there are less than 3/4cups of butter (abt 180gm)
and i found loads of oats that is pass due date
ting! thats when the oat crumble idea came.

scrummy + healthy = happy :)

source: onceuponachef  (i made half of below recipe)
For Topping
  • 2 cups rolled oats
  • 1½ cups all-purpose flour
  • 1⅓ cups light brown sugar, packed
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, melted
For Fruit Filling
  • 8 large baking apples, peeled, cored and sliced ¼-inch thick
  • 2 cups (8 ounces) cranberries, fresh or frozen <- i used fresh strawberries
  • 1⅓ cups granulated sugar <-- i reduced sugar to 1/3C for half recipe
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees. Butter a 3-quart baking dish.
2. To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
3. To make the fruit filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
4. Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.
Storage: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm.

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