So anyways, it's fall... Or at least according to everything on the internet it's fall. I live in Arizona and it's October and still 95degrees, feels like fall (insert eye roll here). But seeing the rest of the countrys fall themed posts makes me feel like baking fall foods. Why not? I'm inside in the a/c I can bake whatever I want!! Of course I went pumpkin crazy and I really do love pumpkin! It's healthy, can be used as an oil substitute...and obviously it tastes great!!
So I made pumpkin soufflé, and it was really pretty good! Lite and fluffy and smelled and tasted like pumpkin pie... Recipe here!
Then I had to use my leftover pumpkin so I made waffles....and oh-my! These were fantastic! My kids and even my husband inhaled them, there were no survivors! Recipe here!
Finally I needed something non-pumpkin and I found my idea in the frozen foods section of my grocery store...rhubarb! It looks like red celery and without sugar is quite sour...my mom actually used to eat it raw dipped in salt! Blech! I love it with other berries and pretty much every recipe out there used strawberries, and my poor husband is allergic to strawberries. Plus everything was a pie or a cobbler, and no offense to either but I really wanted a crumble, I wanted a crunchy oath top with a soft but not too sweet fruity bottom. So I did what and good cook does, I improvised and created my own recipe. I used frozen fruit but fresh would be fine, and if you really want strawberries go ahead and replace the blackberries. You could increase or decrease amounts to get the right crust to fruit ratio for your personal taste. This suited me and my family just fine-
Ingredients-
Filling-
2C rhubarb
1.5C raspberries
1.5C blackberries
1/4C white sugar
1/4C raw sugar
1/4C flour
1t lemon juice
Crumble-
1/2C flour
1/4C rolled oats
1/4-1/2t cinnamon or pumpkin pie spice
1/3C brown sugar
4T cold butter
1. Preheat oven to 400
1. Toss all of the filling ingredients together in a 8x8 inch pan, make sure to cut fruit into fairly even size pieces.
2. In a separate bowl mix all of the dry crumble ingredients. Cut the butter in with fingers until it resembles coarse sand.
3. Spread the topping over the fruit mix.
4. Bake at 400 for 10 minutes, then reduce oven to 350 and bake for another 40-50 minutes. It should be golden on top and thick and bubbly on the bottom!
Yum, yum, yum!
