You know what it’s like, as soon as you decide you’re not going to do something it’s all you can think about. When you realize you can’t swear in front of your kids, the only thing that wants to come out of your mouth are the foulest words. Likewise, since I proposed having dessert just once a week all I started to obsess about chocolate cake, chocolate chip cookies, any kind of pie, ice cream, well, you get the idea. I also needed a little bribe for my girl this past weekend. I was going out on Saturday night. I knew Esme wasn’t going to be happy about it but three days into Ben’s most recent work trip to NYC and Mama needed a cocktail. So I told her we could make a crumble together on Saturday afternoon and she could share some with our sitter. It also gave us a chance to catch up on some things. For instance, you probably know that when lions have tea parties they wear fancy dresses but you probably don’t realize they buy their cakes in stores, “because they don’t have the materials.”
- 4 medium apples peeled and chopped
- 1 cup frozen mixed berries
- 1 cup frozen rhubarb
- 1/2 cup whole wheat flour
- 3/4 cup oats
- 1/4 cup muesli (any granola would do but if you don't have it, increase the flour and oats a bit)
- 1/4 cup brown sugar
- 3/4 stick of cold butter
- pinch of cinnamon
Pre-heat the oven to 350 degrees.
.Add the frozen fruit to the apples and toss and pour all the fruit into your baking dish.
Mix the dry ingredients together well.
Cut the cold butter into small pieces - roughly pea size - and add it to the dry mixture, tossing it together until each piece of butter is well coated with flour and the butter should be evenly distributed throughout.
Pour the oat mixture over the fruit making sure to cover it all.
Pop in the hot oven and bake for 50 minutes to an hour. When the crumble is done the fruit will be bubbling and the top will be golden. It goes without saying that some vanilla ice cream would be great with this crumble but it's also very good plain.
We go through so much applesauce I don’t bother to freeze it the way I do with all the other baby food I make. A jar like this doesn’t last a week for us. Let it cool a bit before putting the lid on and storing it in the fridge.
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