Sunday, 2 September 2012
This is actually a delicious dessert I made for us a week or so ago, when our blueberry bushes were just dripping with fruit. I don't mean to bombard you with blueberry recipes . . . but then again, I thought when I moved to England 12 years ago that I was never ever going to be able to have fresh blueberry anything ever again . . .
You never know how much you will miss something until you don't think you can have it. Thankfully blueberries have become quite common over here now and we also grow our own and in my way to thinking . . . you can NEVER have too many blueberries.
They are one of the superfoods you know! High in anti-oxidents and vitamins A & C! Fibre too, and when put them together with fresh peaches in a delicious low fat dessert like this one, well . . . you have a real winning combination!
Yes, I DID say low fat, and I meant it. Low fat, with only 5g of fat per serving and high in fibre, this is a dessert that might be considered kind of good for you . . . until you pour the custard or cream over top . . . but . . .
We just won't talk about that.
This is an oldie but a goodie taken from the book Smart Cooking, quick and tasty recipes for healthy living by Anne Lindsay, one of Canada's favourite food writers. I've had this kicking around for eons . . .well at least 30 years anyways. (I know, I find it hard to believe I'm that old too!!) I topped mine with plain yoghurt and it was every bit as delicious as it would have been with cream, custard or even ice cream. Truth.
*Oaty Peach and Blueberry Crumble*
Tastes gorgeous and is low in fat as well! You couldn't ask for a more beautiful or better tasting dessert! Have it with custard or ice cream!
6 cups of peeled and sliced fresh peaches
2 cups of fresh blueberries
66g (1/3 cup packed) soft light brown sugar
2 TBS plain flour
2 tsp ground cinnamon
85g of quick cooking oats (1 cup)
1 tsp ground cinnamon
42g (1/4 cup packed) soft light brown sugar
3 TBS butter, softened
Preheat the oven to 180*C/ 350*F/ gas mark 4.
Place the fruit into an 8 cup casserole dish. Combine the peaches, and blueberries in the dish. Mix the flour, sugar, and cinnamon together in a bowl. Add to the fruit, tossing lightly to mix.
Measure the topping ingredients in a bowl and cut in the butter with two knives or a pastry blender, until crumbly. Sprinkle over top of the fruit mixture. Bake for 25 minutes until the mixture is bubbling and the fruit is barely tender. Serve warm or cold.
Note: This can also be cooked in the microwave on high for 10 minutes, which makes for a really quick dessert. (Even if I cook it in the microwave, I like to pop it in the oven for a few minutes to crisp up the topping. Just my preference.)