So this isn’t exactly a meal and technically I promised to post this recipe last week but hey you get what you pay for around here, right? 😉 AND ooooh, I posted pictures for one of my recipes. Look at the visual aids and forget my personal incompetency.
I have long made an apple-y dish in the fall that was kind of like a healthy version of a cobbler or crumble dish. Late summer of this year, I began to use the same basic recipe but experiment with peaches and blueberries. I know, I’m SO daring right? Anyway, the few folks I have made this for lately (Lady Julie and Sir Andy; Lady Juli and Sir Mark) have raved about it and I thought it would be fun to share.
Pre-heat your oven to 375 F.
Crumble Topping:
3 T of butter or Smart Balance Butter Blend (cold, cut into pieces)
(I usually use Stick Butter but this week I only had Spread and it worked fine)
1/4 c of Whole Wheat Flour
1 T of Splenda
1 1/2 T of Brown Sugar
Cut everything together using a pastry blender until it makes a crumbly mealy substance
To this mixture, add 1 Cup of Whole Rolled Oats and mix throughly until you have a really yummy looking crumbly mix.
Next, slice a couple of peaches up (more if you’re using a larger pan). I use a small Corningware Baking Dish for ours since it’s usually just the King and I having this treat. But you can use an 8×8 glass baking dish and basically add more fruit. If you like more crumblies in your larger dish try using 1-2 T more butter, a teensy bit more sugar, and some more oats. It’s really one of those dishes that you can’t mess up no matter how hard you try. I leave the skin on my peaches for extra vitamins and nutrients.
You can peel them if you’d like but it really just equals more work for you and they get soft enough. I have also used nectarines and they’ve been yummy. And as I said before Apples are fabulous in this recipe, too. This particular night I chose White Flesh Peaches because the sign at Meijer said they’d be good in cobbler. After you’ve sliced your fruit and added it to your dish, arranging it so that it covers the bottom completely, sprinkle lightly with Splenda and Cinnamon (I use this combo with peaches, nectarines, and apples but leave off the cinnamon when using blueberries but it’s dealer’s choice, really). If you do this step before/while making the crumble and let it sit for around 15 minutes (The King is usually the fruit slicer), then the fruit will get juicer/softer due to the Splenda and Cinnamon.
Top fruit with the crumble mixture, spreading it around to make sure you cover it completely and fill in any crevices and cracks. Place into the oven and bake at 375 for about 15 minutes until the top begins to brown and the fruit becomes soft (and if you’re using blueberries it will get bubbly YUM).
Here’s the finished product! You can top it with fat free sugar free ice cream or it’s yummy with whipped cream, too. AND it’s wonderfully delish warm (just don’t burn your tongue!) with nothing on it at all.
Hope you get a chance to enjoy this recipe this week!
www.queenoffree.net
yummo!
Why Thankya Lady Amy!
Very solid. Not much fuss and tons of flavor. Nice work Queen