Today I read two seemingly hot bits of news about our current culinary trends. Apparently Peruvian food is all the rage at the moment so ceviche is gaining popular ground with all the foodies; and Raymond Blanc (that amazing chef veteran of Le Manoir aux Quat’ Saisons fame and TV cookery shows) claims that the French are all now making ‘crumble’ …it’s the latest thing!
Now I have to say I have never stopped making crumble and have adapted my long-standing family favourite recipe to suit my new bariatric regime but am delighted it is gaining more popularity on the other side of the Channel. Never has there been a better to time to indulge too when the hedgerows and fruit trees are groaning and bent double with a heavy crop of berries and other hard and stone fruits. It’s a cheap treat so a Bariatric Bargain Buster recipe too!
We went blackberry picking yesterday and bagged more than a bowl or two of large luscious fruits that are perfect for making into a crumble. I have mixed them with some windfall apples that a neighbour kindly donated (don’t ask me why but our apple harvest this year has gone against trend and we don’t have a glut). A classic combo this offers the perfect tart yet sweet fruity mixture that goes well with a crisp crown of buttery crumbs. I also threw in a small handful of late season raspberries picked straight from the bush. I like to serve it with a low-fat and low-sugar custard but you can also serve with fat-free Greek yogurt or a bariatric-friendly ice cream.
It’s certainly worth making more than one and freezing extra for the winter months ahead. Cooked or frozen before baking it will easily keep for 3-6 months in the freezer. ENJOY!
APPLE AND BERRY CRUMBLE
700g/11/2 lb Bramley or other cooking apples, peeled, cored and sliced
225g/11/4 cups blackberries or blackberries and raspberries mixed, hulled
2 tablespoons Splenda granulated sweetener (or to taste)
75g/3 oz low-fat spread or light butter
100g plain flour/1 cup all-purpose flour
100g wholemeal flour/1 cup wholewheat flour
3 tablespoons Splenda granulated sweetener
25g/1/4 cup flaked almonds or chopped nuts (optional)
1. Preheat the oven to 200 C/400 F/gas mark 6.
2. Mix the apples with the berries and Splenda sweetener and place in one large or 6 small baking dishes (ramekins are ideal).
3. To make the crumble, rub the low-fat spread or light butter into the flours until the mixture is the texture of fine breadcrumbs. Stir in the Splenda sweetner and flaked almonds or chopped nuts if using.
4. Sprinkle on top of the fruit and bake until the fruit is soft and the crumble is golden and crunchy, about 25-30 minutes.
5. Serve hot with custard, yogurt or bariatric-friendly ice cream.
WLS PORTION: 1/2-3/4
V suitable for Vegetarians
CALORIES PER PORTION: 250