food & photography
Crumble are probably the most comforting, most forgiving and easy to make desserts which one could whip up in no time. Good thing is you could stuff in as much of seasonal fresh fruits into these little beauties, as you desire. I love crumbles without any doubt. The buttery crumbly topping and the sweet and sour tasting vibrant juicy fruit just lures me to dig my face into a bowlful. …
With little time to cook or bake at home and work getting increasingly demanding, I am getting to spend less time in kitchen these days. That is why, you hadn’t seen an overly involving or rather too-many-steps recipe up here in recent times. And I am trying to be more efficient the other way. The recipes which are just about bunging in things together quickly to deliver faster and tastier results have been my companion lately.
Like the last one, I wrote about my favorite savory egg breakfast these days, Shakshuka. A super easy and quick recipe yet nonetheless delicious. Stone fruits have nearly diminished now, with probably last of the crops on the shelves. I am missing cherries badly, though plums and peaches have still been around. This time again, talking about the breakfast, I made this rather healthier version of gluten free peach crumble.
The peaches I had at hand were slightly over ripened, just perfect to be thrown into a crumble or crisp. I let them macerate in dark brown sugar and a squeeze of a lime, which helped bring out all the peachy flavors out of the fruit. For the crumble topping, I just pulsed some whole almonds (with skin on) in food processor with a dash of cold butter and jumbo rolled oats.
It made a super crispy and nutty crumble topping, a perfect pair to those mushy and fragrant peaches. I had some in breakfast alongside a glass of milk. And the rest of it with a big scoop of vanilla ice cream made a perfect and rather reduced-guilt dessert.
Last weekend was about adieus and good byes. Adieu to the birds migrating to India and to strawberries, the seasonal fruits of spring. As the winters are departing and summers are approaching, those guest species of birds from the countries in the northern hemisphere return to their home.
I have been visiting this bird sanctuary, Sultanpur National Park, every year from past three years, along with my friend. An early morning visit to this birds natural home is so refreshing and soothing to my ears and eyes. We are lucky that it is just at a distance of 15 KM from my home. November to early march is the best time to go see those birds. And we didn’t want to miss our chance to say them goodbye.
And a recipe with strawberries which matched up to the theme of the weekend was this light, healthy, low on fat and refreshing Strawberry & Apple Crumble. The tart flavor of strawberries, sweetness of apples and the crunchiness of nuts and the oats make this dessert even good for your breakfast.
Ingredients
6 apples (peeled and diced)
150 gm strawberries (chopped)
juice of 1 lemon
2 tbsp brown sugar
1/2 cup chopped almonds
1/2 cup raisins
1 tsp cinnamon powder
Topping:
3 tbsp plain flour
60 gm chilled butter
45 gm oats
Instructions