Filling: 1 apple, 2 cups blackberries in a casserole dish
Crumble: 1/2 cup almond meal, 1/2 cup butter, some nutmeg mixed with a pastry cutter, combine with 1/2 cup chopped pecans. But that was too much butter for this dish -- I'd cut it back to 1/4 or 1/3 and increase the almond meal next time.
Bake @ 350 for 30-40 minutes or until the top looks brownish and the fruit smells done. Serve with whipped cream.
I do wish the crumble part was more crunchy so I'm looking for ways to change that. And the time I did this with 3 apples instead of berries, it was more so, since they generated less juice than the berries did.
My guess is that you'd do better on crunchiness if you started it off in a hotter oven, even as high as 500 degrees, and then turned it down after say ten minutes. You could also pop it under the broiler at the end of cooking.
That's a good suggestion -- I'll try that next time.
We just had some of the leftovers and OMG it was way better cold (and it was pretty damn good to begin with). Still a bit over-buttery, but I don't think I'd halve the butter next time, just cut down a bit.
I also want to try an apple-cranberry combination and pear-blackberry.
You could make yourself a chicken dinner or a cornish game hen dinner pretty easily. It only takes an hour to roast a chicken, and you don't have to do anything to it while it's roasting. Super-easy. And I understand that cranberry sauce can be had out of a can...
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Still craving that crumble, BTW. Recipe me?
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Life: sweet
lol
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This is approx what I did, crumble-wise:
Filling: 1 apple, 2 cups blackberries in a casserole dish
Crumble: 1/2 cup almond meal, 1/2 cup butter, some nutmeg mixed with a pastry cutter, combine with 1/2 cup chopped pecans. But that was too much butter for this dish -- I'd cut it back to 1/4 or 1/3 and increase the almond meal next time.
Bake @ 350 for 30-40 minutes or until the top looks brownish and the fruit smells done. Serve with whipped cream.
I do wish the crumble part was more crunchy so I'm looking for ways to change that. And the time I did this with 3 apples instead of berries, it was more so, since they generated less juice than the berries did.
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Though I did sometimes wonder with this story if I would have to just fake my own death instead.
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My guess is that you'd do better on crunchiness if you started it off in a hotter oven, even as high as 500 degrees, and then turned it down after say ten minutes. You could also pop it under the broiler at the end of cooking.
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I really need to discuss SPN with you.
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Was it not UTTERLY CRACKTASTIC?
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I AM ENVIOUS LIKE AN ENVIOUS THING.
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We just had some of the leftovers and OMG it was way better cold (and it was pretty damn good to begin with). Still a bit over-buttery, but I don't think I'd halve the butter next time, just cut down a bit.
I also want to try an apple-cranberry combination and pear-blackberry.
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THIS SHOW IS A BAD, BAD BOYFRIEND.
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Oh, and I'm gonna do the turnip gratin for Thanksgiving! I'll let you know how it turns out.
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It's just that the very format of your post made me smile. >_~
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The worst thing about American Thanksgiving is all the fracking recipes I see everywhere! They make me so hungry for a turkey dinner.
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