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Saturday, May 17, 2014

Blackberry, Raspberry and Apple Crumble


I really like the idea of desserts with fruit for summer time, I think that it helps to embody everything that summer is about. I cannot wait until the end of summer when I have vegetables fresh from the garden to eat as well. This dessert has wonderful colors and is easily adaptable, the pastry cream came from a blog that I had made previously, you can choose to use whipped cream or cool whip.

From Culinary Covers, blogged by An Edible Mosaic

Ingredients:
-2 1/2 oz butter
-6 oz  breadcrumbs
-2 oz soft brown sugar
-2 fl oz maple syrup
-2 lemons, finely grated zest and juice
-4 oz chopped almonds
-1 lb blackberry and raspberry mixture
-1 lb cooking apples, peeled, cored, and finely sliced

For the Pastry Cream
-2 cups whole, 2 percent fat, or 1 percent fat milk
-Dash of vanilla
-6 egg yolks
-2/3 cup granulated sugar
-1/4 cup cornstarch
-1 tablespoon unsalted butter


Melt the butter in a pan.
Saute the breadcrumbs until golden. Set aside to cool.
Combine the sugar, maple syrup, lemon zest, and lemon juice in a small saucepan and gently warm through. Add the mixture into the  breadcrumbs. Stir in the chopped almonds and combine.

Arrange a thin layer of blackberries in the base of the dish and top with a thin layer of bread crumb mixture.

Layer apples on top of that.

 Repeat the process, alternating apples and berries until all are used and finishing with a layer of bread crumbs.
Bake at 350 for 30 minutes.


For the pastry cream: Heat the milk and vanilla bean in a pan on medium heat, once it reaches a boil remove the pot from the heat and let sit. Whisk together the egg yolks and sugar. Add the cornstarch, whisk again. Add 1/4 cup of hot milk to the yolk mixture, whisk together. Add the rest of the hot milk. Pour the mixture through a strainer back into the empty saucepan. Cook over medium heat, constantly whisking, until the cream is thick and boiling. Remove from the heat and stir in the butter. Cool the pastry cream. 

Serve together.


The berries and apples were tart, but the pastry cream really helped cut through the tartness. I think that the crumble could have been a little bit sweeter overall, but I appreciated that this was not a super sweet dessert. I would highly recommend serving this with something that is incredibly sweet like the pastry cream or cool whip because it helps to add a balance of flavors.

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