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Friday, July 13, 2012

Nectarine Cherry Crumble


UGGH!  Is all I have to say.  This week has been exhausting.  I worked 4 10 hour days and then today wasn't a short as I was hoping.   Every night I got home and after a walk outside or my work out I really just wanted to sit and do nothing.  I also don't want to sit in front of a computer anymore after 10 hours of screen starting so my ability to sit and write this post was non existent.   I don't know why I seemed surprise I have been in finance for almost 10 years now you think I would get used to budget season.   Every year it is still no fun.    In short I am really happy it is Friday and looking forward to what I think will be a fairly relaxing weekend.  Some furniture shopping, some baking and maybe a movie.  I can already see myself de-stressing.    Next week is also a short work week for me as we will be at the Cottage for an extended long weekend with some friends.  Cottage weekends always lead to some baking and blog posts so I should be back on track soon.

In my continued love for cherries and my new love for nectarines,  I combined them for this quick dessert.   I like when nectarines and peaches are hard as opposed to soft,  I like pears that way too.   Much easier to eat.

Nectarine Cherry Crumble

INGREDIENTS:

Crumble
  • 1/2 cup oat flour
  • 1/2 cup quick cooking oats
  • 1/2 cup flaked oats
  • 2/3 brown sugar
  • 1/2 cup hemp hearts
  • 1/2 chopped almonds
  • 3/4 tsp cinnamon
  • 1/2 cup unsalted butter, softened. 

Fruit
  • 2 cups pitted cherries, havled
  • 2 small nectarines, chopped 
  • 1 1/2 tbsp cornstarch
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

INSTRUCTIONS:
1) In a large bowl combine all crumble ingredients except the butter and mix together.  
2) Work in the butter to the crumble mixture so it darkens and clumps together.
3) In another bowl combine the two fruits, add cornstarch, sugar and cinnamon and mix together. 
4) Place fruit mixture in a 8-9 inch round souffle dish.   Add the crumble, mixing some of it into the fruit, leaving enough to cover the top.  
5) Bake at 375F for 40-45 minutes.   Fruit will be bubbling, top will be golden.  Serve warm!

MEG's RATING: D-EEEE-LICIOUS!












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