Ladies and gentlemen, we are back in business! This post is long overdue, I know, but when I tried to type it up the other day, I discovered that my blog no longer had space for pictures. The storage was full. Which gave me three options:
1. Buy more. But why would I do that? The whole point of blogging is that you DON’T have to pay for it.
2. Create a new blog through Blogger or switch over to WordPress which has more space.
3. Go through and delete a bunch of pictures. I spent an hour and a half doing just that this afternoon. Really it just delayed the inevitable but for now we have 25% of my original storage to work with! Hopefully that will give me some time to decide on the next step. I have committed enough effort to this project that I am not too keen on starting from scratch. Maybe I will have to give in to Google’s storage policy and pay, we’ll see how things play out.
Anyways, I have a delicious recipe for apple pear crumble that I made for dessert this past weekend. It’s great because it can even double as breakfast the next morning (and you don’t even have to feel bad about it because it’s essentially fruit, oats and a touch of brown sugar). And it’s vegan! Unless you go and pour heavy cream over the top of it but that’s your choice. Personally I like it as is.
Apple Pear Crumble
2 pears (I used Bartlett)
2 apples (I used Honey Crisp)
1/3 cup dried cranberries
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2 cups rolled oats
1/4 cup flour
1/4 cup brown sugar
1/4 tsp cinnamon
2-3 tbsp vegetable oil
For the filling, chop up the fruit into about 1 cm cubes. I left the skin on primarily because I didn’t want to peel it but it is also good fiber. Combine with the cranberries, sugar and spices and pour everything into a baking dish.
For the topping, combine all of the ingredients, ensuring that everything is moistened by the oil. Sprinkle over top of the fruit (depending on the size of your baking dish, you may notice that it is quite a liberal amount of topping, I like it that way but feel free to use less).
Bake, uncovered at 350 for 35-45 minutes. The top should be golden brown and the fruit soft but not too soft. You don’t want it to turn to complete mush. Cool slightly before serving with icecream or just on its own.
As a side note, I mentioned above that it makes a great breakfast too. I actually took the leftovers and heated them in a pot so that the oats absorbed some of the moisture and softened (almost like oatmeal but not quite). It totally changed the dish and made it very breakfasty and comforting first thing in the morning. Who doesn’t like stewed fruit and oats?