Wednesday, December 29, 2010

Apple Cherry Crumble

There are two things that make this apple crumble different than any other apple crisp/crumble that I've made before and posted here. (It's important for me to state this clearly so no one will accuse me of making and posting the same thing twice....) The first is that underneath all that delicious crumble, rests not just a mix of Granny Smith and Pink Lady, aka my new favorite, apples but cherries as well. The recipe I adapted called for raspberries, but since those cost an arm and a leg in this beautiful country, I decided to add the last remaining jar of sour cherries in my pantry. The second thing is that this crumble is completely whole grain. There is not a single grain of white flour to be found. The crumble is made with oat flour and whole oats and the filling has oat flour in it as well. Cool, huh? There are a few things to be cautious about. First, the people eating this just might not like cherries. In that case, use the raspberries, all apples, or find someone else who appreciates them more. Secondly, maybe it was because of all the water in the canned cherries and apples, or maybe it was because of the lack of thickening agent, but this crumble was mighty liquidy. So liquidy that I drained most of it off. You can handle this issue any way you please, I'm going to post the recipe as I made it. Not surprisingly, there were some cherries left in the pan at the end of the day, but on the other hand, my lover-of-all-things-fruit roommate called this her favorite thing that I made all year. So there you have it. At least at the end of the day, you'll feel virtuous eating a spoonful of this delicious crumble.

Apple Cherry Crumble
barely adapted from KAF Whole Grain Baking

1 cup oat flour
1 cup dark brown sugar
1/2 cup cold margarine or butter
1 cup rolled oats
1/2 cup slivered almonds
1 tsp ground cinnamon
1/4 tsp salt

5 cups sliced apples
1 jar of sour cherries, drained super well
1/2 cup dark brown sugar
1/4 cup oat flour
1/2 tsp ground cinnamon

Preheat your oven to 350. Grease a 9 inch deep dish pie plate. Set aside.
For the topping, place the oat flour and sugar in a bowl and mix to combine. Rub in the margarine or butter until there are large and small chunks. Add the oats, almonds, cinnamon and salt and mix to blend. Set aside.
Place your fruit in a large bowl. I recently got my hands on some melamine bowls. Quite exciting as they are super sturdy and durable.
Add the sugar, oat flour and cinnamon,
 and toss thoroughly to coat.
 Pour the fruit mixture into your prepared pie plate.
Top evenly with the reserved topping mixture- you will likely have a bit left over. You can freeze it for a later use if desired.
Bake until the topping is nice and golden and the fruit underneath is bubbling. If desired, drain any excess liquid from the crumble or serve with vanilla ice cream and spoon the sauce over it.

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