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5.21.2012

Peach-Raspberry Crumble

I like to make things in the kitchen.  Is it in my DNA?  I'm not sure, but if not, it's a nifty little DNA mutation I plan to pass along.


Yes, I dabble in one-pot meals, healthified traditional stuff, to-do list cross referencing, poignant thoughts, and every once in awhile a decent dessert.

This one's pretty decent, and I think it has Memorial Day barbecue written all over it.  Take a note.

I don't know what makes this a "crumble", and I couldn't tell you the difference among a crisp, a crumble, a buckle, or a cobbler.  But I do know that fresh peaches and gorgeous raspberries were destined to be married, and that cream cheese frosting is not just for cupcakes.

I also know that if you buy a container of marshmallow fluff, and you only use half of it in your cream cheese frosting, you are destined to make Fluffernutter sandwiches for dinner with the remainder.

Don't argue with destiny.  Do you really think you can control a universe that includes fluff?

Fruit crisp/crumble/buckle/cobbler lovers of the world will wonder where in the heck the vanilla ice cream in this dessert is hiding, and make no mistake, ice cream is an amazing topper for a warm-baked summer fruit dessert.

But it just so happens that peaches + raspberry + oatmeal + brown sugar + cream cheese + marshmallow fluff +/- fluffernutter-induced guilt = instant Memorial Day Barbecue Dessert game changer.

Tell your friends.

Peach-Raspberry Crumble
with
Fluffy Cream Cheese Frosting
Inspired by Better Homes and Gardens
Yields 6 servings

Ingredients:
6 oz raspberries
4 1/2 c peaches, cut into 1-inch chunks
4 tsp corn starch
1/3 - 2/3 c sugar (depending on how ripe your fruit already is and how sweet you want it)
1/4 tsp nutmeg
3/4 c whole wheat flour
1 1/2 c rolled oats
1/2 c brown sugar
1/2 tsp salt
1/2 c cold butter, cut into cubes
6 oz 1/3 less-fat cream cheese, softened
3 oz marshmallow fluff
1 tbs lemon juice

Preparation:
Preheat the oven to 350 deg F, and coat a 13" x 9" baking dish with cooking spray.

In a large bowl, combine the raspberries, peaches, corn starch, sugar, and nutmeg.  Mix well to coat.  Let sit for 15 minutes.


In the bowl of a food processor fitted with the dough blade (if you have it!), add the flour, oats, brown sugar, and salt.  Pulse a few times to combine.  Add in the cold butter, 4 cubes at a time, and pulse several times after each addition, until the entire mixture resembles course meal with pea-sized crumbles.  Alternatively, you could mix all this by hand, it just takes more work!


Pour your fruit mixture and any sugary juices into the baking dish.  Cover the fruit with the crumble mixture.

Bade for 45-50 minutes, or until lightly brown on top and bubbly.  Let sit for 5-10 minutes until cool enough to serve.

Meanwhile, to make the frosting, beat the cream cheese in a medium bowl until smooth.  Add the marshmallow fluff, and beat until smooth.  Add the lemon juice, and beat until smooth. 
Serve the crumble with a dollop of frosting, and enjoy!

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