Apologies for the lack of posts recently. I had a recent impromptu trip to Tokyo which although absolutely fabulous, has made me lose track of time and already it has been 3 weeks since my last post. Yikes! I won’t even mention the number of blog posts that are in my Google Reader at the moment waiting to be read but I’ll look forward to catching up over the next few days. We are back in London for the next few weeks and I’m enjoying a few simple home comforts like catching up on British and European news. I value the BBC even more nowadays!
Thinking of all things British, I thought it would be a good idea to make a crumble. Simple enough but I was trying to avoid a heavy buttery topping. There is something about putting 150g of butter into a recipe that just doesn’t sit well with me at all. Dare I say it but at times, the toppings can be quite stodgy. The challenge then was to make a crumble with a reduced amount of butter, without losing out on flavour. A mixture of oats and nuts, similar to a Granola appealed to me right away. Now that Rhubarb is widely available and we are in the midst of Bramley Apple Week, the filling for the crumble was a no-brainer! I always have a stash of flaked almonds, walnuts and hazelnuts in the store cupboard so I would make good use of my reserves.
In terms of nuts, I used what was in my store cupboard at the time but you could always use Brazil nuts, pistachios, pecans etc if you wanted a different variety.
A classic accompaniment to this dessert would of course be custard but if you wanted something lighter, you can try the crème anglaise from my Iles Flottantes post.
My other half is not a huge fan of desserts but he went back for second and third helpings so I reckon I must be doing something right!
I’m entering this into Credit Crunch Munch owned by Helen at Fuss Free Flavours and Camilla over at Fab Food for All. This month’s host is the very kind and effervescent Camilla. I’m hoping I fall within the guidelines Camilla since the only money I have spent is buying the fruit in season – the rest is all in my cupboard/fridge
I’m also entering this post for my first time on Tea Time Treats owned jointly by Karen over on Lavender and Lovage and Kate over on What Kate Baked. Kate is hosting this month and the theme is Perfect Puddings.
Have you any tips on cutting butter out of puddings/desserts without ruining the taste? I’d love to hear more in the comments below.