Fwd: Sweet Savvy #253 - Almond Crumble for Summer Stone Fruits

July 3, 2009

This sounds really good! I've been wanting to experiemnt with almond meal.

Cyndi

Debra Lynn Dadd <debra

cyndikrall

Fri, Jul 3, 2009 3:01 am

Sweet Savvy #253 - Almond Crumble for Summer Stone Fruits

3 July 2009 Greetings!

One of the ways that I create these recipes is that I watch cooking shows or and read magazines and take the flavors of recipes and try to get that same flavor using simpler methods and healthier ingredients. This idea came from watching chef Ann Burrell on her Food Network television show "Secrets of a Restaurant Chef." She was making a Cherry Caflouti--which is a French sort of cobbler with fruit on the bottom and cake on the top--and she added almonds because almond flavor goes well with the flavor of cherries. Almonds and cherries! That sounded good to me, but I didn't want wheat and sugar. So what I came up with to pair the flavors of cherries and almonds was an intensely almond-flavored crumble topping that turns into a kind of crumbly cookie when baked on top of cherries. 0D

Wow! Is this good! My husband and I both loved it. Very simple and fast to make. And it's a lot of fruit with very little crumble. The flavor of almond goes very well with any of the "stone" summer fruits that have pits in the middle--cherries, plums, peaches, nectarines, apricots... We were imagining how good this almond crumble would taste baked over any summer stone fruit. You can make this with fresh fruits in the summer and frozen fruits any other time of year. NOTE: This recipe calls for almond meal, which you can probably purchase at your local natural food store. Or, you can grind almonds to a coarse meal in your blender or food processor. ALMOND CRUMBLE FOR SUMMER STONE FRUITS makes 2 servings about 1 cup whole, pitted cherries or other stone fruits cut in bite-sized pieces

4 tablespoons almond meal

2 tablespoons cold butter

1 tablespoon unrefined cane sugar (such as Sucanat or Rapadura)

1/2 teaspoon almond extract

Preheat oven to 350 degrees F.

Fill two 1/2 cup ramekins with fruit.

Mix the remaining ingredients together by mashing them with a fork.

Spread the crumble all over the top of the fruit.

Bake for 20-30 minutes, until slightly browned.

Serve warm. If you want, pour a little heavy cream or coconut milk on top.

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SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

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