the taste space

Peach Blueberry Raspberry Crumbles

Posted in Breakfasts, Desserts by janet @ the taste space on September 17, 2010

I am fighting it.

I know it is now mid-September. The kids have gone back to school. My century ride last weekend was called “Summer’s End Century Tour” and yes, I have started to wear a jacket while cycling to work. I will have to abandon my cycling shorts, too, because it is pretty frigid with the wind in the mornings and evenings. I even close my balcony door at night, which has been on perma-open since May.

I think fall is here.

But that doesn’t mean I am jumping for the butternut squashes just yet (in due time!*). I am still lingering in summer’s bounty of fresh local fruit and vegetables, including fruit for these tasty crumbles: local peaches, blueberries and raspberries.**

*Bestwin has butternut squash on sale for 17 cents/lb this week. I may be stocking up afterall!

**Frozen fruit would work well if baking this out of season.

I know everyone already has a favourite crumble, crisp or cobbler recipe – usually the one that Mom made. But when I spotted this on Joy the Baker, I was intrigued by the combination of fruit and spice. Peaches and blueberries work well together, but how would it work with raspberries? (And why would I even consider baking with fresh, juicy, light raspberries?? I must be mad!) But Joy paired them with cinnamon, nutmeg and maple syrup, which was a match in heaven. The raspberries were a nice sweet/tart addition to the fruit trio and I enjoyed how they all worked well with the nutmeg and maple.

At first, I enjoyed this warm from the oven as dessert, but throughout the week, the leftovers made their way into breakfast. The crumble topping was reminiscent of granola and with the baked fruit, it was great with yogurt. A perfectly healthy dessert and breakfast. Got to love the transition! :)

This recipe, coupled with Whipped Banana Oatmeal with Cranberries, is my entry to Blog Bites 7, Iron Chef-style, where we use one ingredient two ways! My ingredient: oats!

Peach Blueberry Raspberry Crumbles

1 1/2 cups blueberries
1 1/2 cups raspberries
2 medium sized ripe peaches sliced into 1-inch chunks
2 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
a big pinch of freshly grated nutmeg
pinch of ground ginger
pinch of ground cloves
1/4 cup pure maple syrup

1 1/2 cup old fashioned oats
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons maple syrup
1 teaspoon vanilla
1 Tablespoon water

1. Preheat oven to 350 degrees F.

2. In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup.  Set aside while you assemble the topping.

3. In a separate medium sized bowl, combine the oats, flour, salt and spices.  In a small bowl whisk together the oil, maple syrup, vanilla extract and water.  Add the wet ingredients to the dry ingredients and blend with a fork.  Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.

4. Add half a cup of the topping mixture to the fruit mixture and toss together.  Scoop fruit into ramekins, filling each cup just below the top.  Spoon and pat topping onto each cup.  Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven.  Bake for 35 minutes, or until bubbly and delicious.

Serves 6.

About these ads

6 Responses

Subscribe to comments with RSS.

  1. […] Club, featuring British breakfasts (the Brits call this porridge).  This recipe, coupled with Peach Blueberry Raspberry Crumbles, is my entry to Blog Bites 7, Iron Chef-style, where we use one ingredient two ways! My ingredient: […]

  2. Nupur said, on September 18, 2010 at 7:36 AM

    Thanks very much for your entries with oats! It is fine that you posted them back to back- I will totally include them.

  3. […] meal, right? Or is it just me? While I do enjoy desserts, I am more likely to fawn over mangoes, raspberries, pomegranate molasses, baked eggs, marinaded tempeh and let’s not forget the best salad ever. […]

  4. […] Pie Oatmeal Posted in Breakfasts by Saveur on September 30, 2010 Oftentimes, my breakfast and dessert could be the same dish. I never really thought I had sweet breakfasts, […]

  5. […] berries to create a sweet juice, just as if you baked your crumble and it is oozing those lovely fruit juices. I cringed when I mashed my blackberries (my beautiful blackberries!), but it is what brings […]

  6. […] bliss, and I have also used them to make other desserts like blueberry-peach brown butter muffins, blueberry-peach-raspberry crumbles, and an utterly delicious peach tea cake. Peach is also wonderful in a salsa, and I have paired it […]


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: