Tuesday, May 31, 2005

Therapeutic baking

Long weekend of unpacking, and yet, we're not finished. We need shelves.

Baking provided a brief respite from dealing with all the boxes. I made more pistachio-apricot oatmeal cookies...mm...and a cherry apricot crumble. The crumble was enjoyed with cherry fudge truffle ice cream. Light ice cream, from Haagen Dazs. I am always skeptical of so-called light/lite products, but this was not bad with the crumble.

...Cherry Apricot Crumble...

8 apricots, halved
Aprroximately 2/3 lb cherries, halved (I used Rainier)
3 T vanilla sugar
1/4 C slivered almonds

Crumble topping
1 1/4 C all-purpose flour
1/2 C almond flour
1/3 C sugar
1/2 C butter, cold
pinch of salt

Preheat oven to 400° F. Combine the first four ingredients in a baking dish. In another bowl, mix flours, 1/3 C sugar, and salt. Cut the butter into pieces and incorporate into the flour mixture until it resembles coarse crumbs. (I used a pastry cutter.) Pour on top of the fruit. Bake for about 30-35 minutes, until the crumble is golden brown. Enjoy with ice cream. (Or yogurt, if you have it for breakfast!)

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