Tag Archives: crumble

Sweet Cherry Sugar Cookie Crumble

Sweet Cherry Sugar Cookie CrumbleCherry season is late this year, but it’s finally here. Thank goodness for that—otherwise, you might have to wait a year to make this Sweet Cherry Sugar Cookie Crumble. That would be a shame. I mean, who doesn’t need another quick & easy crowd-pleasing summer dessert in their repertoire?!Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie Crumble is exactly what it sounds like: a layer of soft sweet cherry filling topped with a crispy sugar cookie crumb. Where crisps have oats and nuts to contrast with the fruit beneath, this crumble relies instead on a craggy layer of buttery topping. Some of the crumb mixture will sink into the fruit as it bakes and remain soft, too, so there are all sorts of great textural things happening.Sweet Cherry Sugar Cookie CrumbleThis is the sort of dessert that can be made in an hour start-to-finish and be served warm from the oven—no need for fussing over delicate pastry or waiting hours for molten filling to become cool enough to slice.Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleTo make this crumble, toss together a quick fresh cherry filling and tip it into a baking dish. Next up, stir together the sugar cookie crumble, which is just the crumb topping from my Double Funfetti Crumb Cake without the sprinkles.Sweet Cherry Sugar Cookie CrumbleScatter that over the top of the cherries and then bake the whole thing at 375F until the crumb is golden and the fruit is bubbling and tender. Let it cool about ten minutes before spooning the hot crumble into bowls and topping it with vanilla ice cream.Sweet Cherry Sugar Cookie CrumbleEat. Go for seconds. Repeat.Sweet Cherry Sugar Cookie Crumble

Sweet Cherry Sugar Cookie Crumble
makes 8-10 servings

Cherry Filling:
2 pounds fresh or frozen (thawed) sweet cherries, pitted
1/3-1/2 cup granulated sugar (depending on preference & sweetness of fruit)
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh lemon juice
1/4 teaspoon pure almond extract

Sugar Cookie Crumble:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted

For serving (optional):
vanilla ice cream

Preheat oven to 375F. Grease a 9×13-inch baking dish and set aside.

Make the cherry filling. In a medium mixing bowl, combine sweet cherries, sugar, cornstarch, nutmeg, salt, lemon juice, and almond extract. Toss together until combined. Transfer to baking dish and create an even layer. Set aside.

Make the sugar cookie crumble. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form.

Use your fingers to evenly distribute crumble over the top of the cherry filling. Bake crumble 25-30 minutes, or until topping is golden brown and the fruit is bubbling.

Let crumble cool for 10-15 minutes before serving. Top with vanilla ice cream, if desired.

Leftovers will keep covered in the refrigerator for up to four days. Warm before serving.Sweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie CrumbleSweet Cherry Sugar Cookie Crumble

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Oat Crumble Banana Bread

 I almost didn’t share this recipe. Heck, I almost didn’t make this recipe.

Two weeks ago, I received an order for a hummingbird cake, so I went out and bought the necessary coconut, pecans, pineapple, and bananas. But things happen, and I had to cancel four days before the cake was scheduled for delivery; a friend of mine passed, and I was asked to cater the memorial. It was something to which I simply could not say “no.” So the bananas continued to brown, and the first half of the Fourth of July weekend was spent marathon-cooking with my friend, David, going to the service, and making sure all of the 100+ guests were fed. 

I got home Saturday night and noticed the browning bananas on my way to bed, figuring I’d throw them in something the next day. Sunday, my friend Liz came over to make pie, and the bananas were neglected again. I went into work unexpectedly on the Fourth of July, so no baking happened that day. 

When I went to pour my cold brew on Tuesday morning, I noticed the little bunch of bananas drooping off my baker’s rack, brown and visibly soft, seemingly minutes away from being inedible. And so I peeled and mashed all four and gently stirred them into banana bread batter. I poured it into a loaf pan with every intention of keeping it plain…but that’s not really my style. Classic banana bread is great, but I’m the kind of baker who loves to add cinnamon swirls, layers of cheesecake, or at the very least, a handful of chocolate chips anywhere I can. But it’s hard to add any of that stuff once the batter’s in the pan and the oven is making your kitchen a sauna. I was about to tap the pan on the counter and slide it into the oven, but then I paused, grabbed a half-stick of butter I had leftover in the fridge, a canister of oats, and some walnuts, and mixed up a quick crumble to sprinkle over the top before baking. 

When I took the loaf out of the oven, I had no intention of posting the recipe. The oat crumble had huge, beautiful clusters, my whole apartment smelled of cinnamon and bananas, and I couldn’t wait to have a slice before heading to work, but who really needs another banana bread recipe? Once you have a good one, you make it over and over, forever-and-ever-amen. I already have a whole wheat version on here, and I wasn’t planning to add another anytime soon. Plus, I had a lemon cake on the docket. Again, I was not going to post this recipe. 

But then, I ate a slice. And I followed it with a second one. All afternoon at work, I thought about the soft cinnamon-banana bread base and the crispy, crunchy combination of oats, toasted walnuts, and brown sugar in the crumble. It really is perfection in a mouthful. And so the lemon cake got pushed to next week, and here I am posting a second banana bread recipe.

And that, my friends, is the very long story of how this Oat Crumble Banana Bread recipe came to appear on this blog. 

 Oat Crumble Banana Bread
makes one 9×5″ loaf

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I like canola)
1 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup plain yogurt (nonfat is fine)
4 large ripe bananas, mashed

Oat Crumble:
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup light brown sugar
1/2 teaspoon Kosher or sea salt
2 tablespoons chopped walnuts (optional)
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

Preheat the oven to 350F. Grease a 9×5″ loaf pan and line it with parchment, leaving a little overhang on the long sides. Grease the parchment. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, whisk together oil and brown sugar, followed by eggs, plain yogurt, and mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter together in no more than 20 strokes. There may be some small bits of visible flour–this is fine.

Pour the batter into the prepared loaf pan. Set aside while you prepare the oat crumble.

In a small mixing bowl, stir together oats, flour, cinnamon, light brown sugar, salt, and walnuts. Use a pastry blender (or two forks) to cut butter into dry ingredients until the largest pieces are the size of small peas. Use your fingers to scatter the crumble over the top of the banana bread batter. Tap the full pan on the counter five times before baking for 55-65 minutes, tenting with foil at the 30 minute mark. The banana bread is done when a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the bread cool completely in the pan on a rack. Use the parchment overhang to lift the bread out of the pan onto a cutting board. Slice and serve.

Oat Crumble Banana Bread will keep in an airtight container at room temperature for up to ten days.

Triple Berry Breakfast Crumble

 As far as I’m concerned, there’s nothing better than an early morning summer walk in New York. I rarely work before 3pm, so it becomes a daily ritual this time of year. Everybody else in Brooklyn Heights is sweating in their business clothes on their way to catch the subway, but I’m in yoga pants and Birkenstocks with an iced coffee in-hand, on my way to the green market for fresh berries. 

That’s my speed on weekday mornings: a quick stroll of the neighborhood, a little shopping, and then home to make breakfast with whatever looks best at the market. It’s a luxurious way to start the day–a fact of which I am far too aware–and I have no intention of wasting a minute of it. One of these days, I’ll likely have a job that requires me to get out of the house bright and early, but until then, I’m going to enjoy my walk, drink too much coffee, and come home to make Triple Berry Breakfast Crumble. 

This crumble is perfect for summer–fresh strawberries, blueberries, and raspberries are coated in a sweet orange mixture and topped with an oat and almond crumble, then baked until bubbly. The berries burst as they bake and create a beautiful red, orange-scented sauce. The topping gets brown and crunchy. Spooned into a bowl with your favorite yogurt (I’m partial to Siggi’s), this crumble is a perfectly delicious way to start the day.

I know what you’re thinking. Aren’t crumbles traditionally served for dessert? Well, yes. And this one would be great with a scoop of ice cream. But why wait all day when you can enjoy it first thing?! This recipe serves six and has less than 1/2 cup sugar. And if that’s not enough to sway you, the crumble is 100% whole grain. It’s made primarily of oats and white whole wheat flour, with five tablespoons of butter to hold it all together. Oh, and there are almonds for a little extra protein. I’m no nutritionist, but that all sounds pretty healthy to me.

Triple Berry Breakfast Crumble can be made start-to-finish in 45 minutes, which means that it’s perfect for a casual summer brunch, but can also be made on a Sunday night and reheated all week long. It’s excellent cold too, so you can pack your portion to-go without wondering if there’s a microwave at your destination. Make this crumble this summer–it’s a little taste of luxury any day of the week. 

  Triple Berry Breakfast Crumble
adapted from Breakfast Apricot Crisp by Deb Perelman
makes one 9-inch pie plate, about six servings

Filling:

16 ounces fresh strawberries, hulled and quartered
1 pint fresh blueberries
6 ounces fresh raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh orange zest
1 tablespoon fresh orange juice

Crumble:
1/2 cup old fashioned oats
1/2 cup white whole wheat flour*
1/3 cup granulated sugar
1/2 teaspoon Kosher or sea salt
2 tablespoons sliced almonds, optional
5 tablespoons unsalted butter, very cold, cubed

yogurt, for serving

Preheat oven to 400F. Grease a 9-inch pie plate. Set aside.

Combine strawberries, blueberries, and raspberries in a large mixing bowl. Add sugar, cornstarch, cinnamon, nutmeg, salt, orange zest and juice, and use a silicone spatula or wooden spoon to gently stir it all together. Transfer berry mixture to prepared pie plate. Set aside.

Make the crumble. In a small mixing bowl, stir together oats, flour, sugar, salt, and almonds. Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas. Distribute crumble evenly over the top of the filling.

Place a rimmed baking sheet on the bottom rack of the oven to collect any overflow. Place assembled crumble on the top rack. Bake 30 minutes, tenting with foil if the crumble starts to brown too quickly. Let cool 10 minutes before serving with yogurt.

Triple Berry Breakfast Crumble will keep covered in the refrigerator for up to five days.

Apple Breakfast Crumble

 
I love recipes that can work at multiple times of day. Take poached eggs, for example. They are great with toast at breakfast, on spinach salad at lunch, and in tomato sauce at dinner. They cover all the bases. Side note: isn’t breakfast for dinner the best? But I digress. Today, I’m bringing you an apple crumble. Apples and pie spices, topped with a crunchy oat crust. It’s a classic, home-style dessert. But I have an odd serving suggestion: make it for breakfast. 

Before you go thinking I’ve done a swan dive off the deep end, know that this was not my idea originally. You can blame Deb Perelman for all of this. Do you read her blog, Smitten Kitchen? You should–there’s a reason why it’s one of the most popular food blogs out there. She’s like Martha Stewart, Ina Garten, and Julia Child morphed into one hilarious, cooking-obsessed Manhattan mom. Deb makes things like Saltine Crack Ice Cream Sandwiches and Apricot Pistachio Squares, not to mention all the salads and impressive main dishes. She daydreams about food the way I do (or at least, I like to think we have that in common). This is all a very long way of saying that I was flipping through her cookbook a year or two ago and became obsessed with her recipe for Breakfast Apricot Crisp. I made it as-written a couple of times and have since gone a little crazy with adaptations. I’ve made it with plums, rhubarb, blueberries and raspberries, and pears and cranberries. It can take pretty much anything you throw at it and still be divine.

Today we’re going with apples. It’s very cold and windy here in New York City–the kind of weather that just demands comfort food. And nothing says comfort quite like a bowl of steamy cinnamon apples and crunchy crust. Let’s get started.

  The apples are diced small so that they cook quickly. They’re tossed with a couple of tablespoons of brown sugar, some cinnamon and other pie spices, a bit of cornstarch, and a touch of apple cider vinegar. The crumble itself is made by cutting butter into a mixture of oats, white whole wheat flour, brown sugar, and chopped nuts. Place the apples in a prepared pie plate and top with the crumble mixture. Then, dot everything with butter before baking for 30 minutes at 400F. The apples will be soft, but not too soft, and the crumble will be reminiscent of granola, with plenty of nubbly bits between the oats and nuts. All it needs is a dollop of yogurt (I like Siggi’s), and it’s good to go. 

Now, you might be thinking that this sounds great for a weekend brunch, but too decadent for everyday breakfasting. Let me point out a few things that might (just might!) sway you. This crumble is full of diced apples, whole grains, and nuts. There’s no pie crust full of butter and empty carbs. Instead, there are oats and white whole wheat flour, keeping this recipe whole grain. There are nuts which are, of course, high in protein and healthy fats. If you have an allergy or simply don’t want to use the nuts, they can be omitted without any negative effect on the final product. There’s butter here, but it’s not much for a recipe that feeds six–only five tablespoons. It could be cut to four if you don’t dot the top before baking, but I really love how well the crumble browns with that extra tablespoon. The least nutritious part of this crumble is probably the sugar, and there really isn’t much to be spoken of–less than 1/2 cup in the entire recipe. There is plenty of sweetness from the fruit, so a ton of sugar really isn’t necessary.

Now, I’m not a nutritionist or anything, but given the low added sugar, low fat, high volume of fresh fruit, and whole grains, I can’t see any glaring reason why this Apple Breakfast Crumble isn’t perfect for breakfast any day of the week. I am fond of keeping it in the fridge so I can dip into it whenever the mood strikes. Most people would probably warm it up, but I think it’s great cold. And on that note, instead of becoming Martha or Ina or Julia, I am slowly morphing into my mother. 

 Apple Breakfast Crumble
adapted from Breakfast Apricot Crisp by Deb Perelman
makes one 9-inch pie plate, about six servings

Filling:
4 large baking apples*, peeled and 1/2-inch diced
2 tablespoons light or dark brown sugar, packed
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 teaspoon apple cider vinegar*

Crumble:
1/2 cup old fashioned oats
1/2 cup white whole wheat flour*
1/3 cup light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
2 tablespoons chopped nuts*, optional
5 tablespoons cold unsalted butter, divided
yogurt, for serving*

Preheat oven to 400F. Grease a 9-inch pie plate. Set aside.

In a large bowl, combine diced apples, brown sugar, cornstarch, cinnamon, allspice, ginger, nutmeg, salt, and apple cider vinegar. Toss with your hands until evenly mixed. Pour into the pie plate.

Make the crumble. In a separate mixing bowl, stir together oats, white whole wheat flour, brown sugar, and salt. Stir in chopped nuts. Using a pastry blender or two forks, cut four tablespoons of butter into the mixture until the largest pieces are the size of small pieces. Pour mixture over the apples and use your hands to press it into an even layer. Cut one tablespoon of butter into very small pieces and use them to dot the top of the crumble. Bake for 30 minutes, until the apples are tender and the crumble is golden. Let cool ten minutes before serving with yogurt.

Apple Breakfast Crumble will keep covered in the refrigerator for up to five days.

Notes:

1. I recommend using a mix of tart and sweet apples. This crumble was made with two Granny Smith and two Fuji.
2. Fresh lemon juice may be substituted.
3. Regular whole wheat flour or all-purpose flour may be substituted. 
4. I used walnuts here, but have also used pecans and almonds.