quarta-feira, 30 de março de 2016

Plum crumble with Oats Flour



This recipe was kept in the blog "drawer" for far too long and even so, I have decided to publish anyway. It is a recipe from autumn days, we had our house full of apples from our garden (Norwegian apples are picked quite late around here, from early to mid autumn), feels really good to review those pictures, specially the delicious crumble with all those red juices bobbling and dripping from the ramekins. The photos helped me remember that day, the exact day I made this crumble, the powerful aromas and the slightly sour taste of these Spanish plums used in the recipe. Above all I remembered how good it is to make desserts and share with one´s own family. The unifying power of sugar.





Oats and Plum Crumble


Crumble:

1/2 cup 250ml of white sugar
1/2 cup 250ml brown sugar
1 cup 250ml of flour
1 cup of 250 ml of oat flour
180 grams of cold butter cubed
1 egg
A good pinch of salt
About a teaspoon cinnamon powder


Filling:

3 cups plums, pitted and cut into slices or bite-sized pieces
1/2 cup white sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

How:

Grease a large baking dish or ramekins ten individual. If using a large shape Line with parchment paper and grease the paper. Mix the sugar with the flour, salt and cinnamon. Add the egg and cold butter cut into cubes and the fingertips mix all the ingredients to form a homogeneous crumbly. Divide the dough into uneven parts (let a part a little higher than the other) and line the prepared form or molds with most of the mass does not form a very thin layer.

To make the filling mix plums (or any other fruit you prefer) with 1/2 cup sugar, lemon juice and cornstarch and mix with a spoon to cover all the plums with the mixture of juice, sugar and starch . Divide the pieces of plums by the ramekins and cover with a layer of crumble dough leaving some parts of the apparent fruit.

Bake at 180C for 40 to 50 minutes or until the top layer of the crumble is golden brown.
Serve warm or cold accompanied by a good spoonful of natural yoghurt flavored with a good vanilla extract.

Makes 10 ramekins or 12 pieces in a large baking tray



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