"So we have a date?" S said "So shall we meet at Starbucks?". We had a coffee date in the evening and I was excited as if it was our first one. Over the years things have changed but we still manage to do such fun things together. I do love home-brewed coffee but the idea of 'designer coffee' hand-crafted for you is great at times even though you pay about 3 quid. While S enjoyed his hot coffee I enjoyed my tall Caffe' Creme Frappuccino over conversation and cookies. I had prepped dinner already and had to just make the stir-fry noodles and slide the ramekins with Peach-Raspberry-Cherry crumble into the oven when we got home. What an end to a perfect day!
Peach-Raspberry-Cherry Crumble (Makes 4 individual Ramekins)
Ingredients:
1 ripe Peach
Handful of Raspberries
Handful of pitted Cherries
1 Tbsp Cornflour
1 Tbsp Vanilla Sugar
3 Tbsp Oats
1/2 tsp of Baking Powder
2 Tbsp Ground Almonds
1/4 Cup Flour
2-3 Tbsp Demarara Sugar
1-2 Tbsp Butter
Pinch salt
1 Tbsp Linwoods Cocoa-Berry-Flaxseed mix
Method:
Preheat oven to 180C. Toss the chopped fruits in cornflour and sugar and divide equally into 4 ramekins. In a Processor whizz the oats, flour, sugar, salt, baking powder, butter, Cocoa-Berry-Flaxseed until it looks like a sandy rubble. I usually freeze this in a bag and keep it handy in case of dessert emergencies. Cover the fruits with this mixture leaving a few fruits peeking out and bake for 30 min or so or until the fruits are bubbly and top is crispy. Serve with a scoop of Ice-cream or whipped cream. I served it with a scoop of Panna Cotta Ice-cream.
Verdict: Divine...The perfectly ripe, sweet peaches balanced the tartness of the raspberries. The raspberries and cherries rendered the crumble a deep Crimson hue, which poured out like lava when the crumble top was scooped. Oats and almonds gave the crumble an interesting texture (thanks Deeba for the excellent idea of using almonds). Fruit crumbles are definitely my favourite comfort puddings.
