A few people have asked me about a recipe for the peach, papaya, and ginger crumble I posted about on Katie's blog, so I thought I'd post it here! The thing I love about crumbles is they're so basic and quick, it's really easy to experiment with the featured ingredients without having to change the foundational ones much at all. If something has a bit more sugar than you like, just add less! No big deal. Don't have old-fashioned oats? Use quick oats! Fugetabahtit. Use more ginger, less ginger, add some sardines if you want* - no matter what, after about 15 minutes prep and 45 minutes in the oven, you're still gonna have a delicious dessert.
1 large papaya, de-seeded and sliced
5 peaches, pitted and sliced
1/4 c. candied ginger, diced into little chunks (the chunks should be large enough to get a good surprie zing, but not so large that it's overpowering)
1/4 c. sugar
2 heaping tbsp. corn starch
For crumble topping:
1 1/2 c. all-purpose white flour
1 c. firmly packed brown sugar
1 1/2 sticks unsalted butter, chilled and cut into small pieces
1 c. old-fashioned rolled oats
This is a pretty straight-forward recipe:
Preheat your oven to 350º.
Combine the fruits and candied ginger in a large bowl. Sprinkle sugar over it all, and stir until the juices start coming out. Sprinkle the corn starch over everything and stir until well coated. It's totally fine to add some more corn starch if you feel it's too juicy (it all depends on the fruit and its ripeness).
A food processor will really help you out in making the crumble topping, if you have one. You simply add all the topping ingredients to the food processor and process until the mixture resembles coarse meal, and transfer the mixture to another large bowl. If you don't have a food processor, you can combine all these ingredients in a large bowl and cut them with a pastry cutter or two knives, blades held against each other in an "x." Once worked to the proper consistency, dump the oats in the bowl with the mixture, and mix with your hands, squishing together lightly. Don't work on this too long, or your hands will make the butter melt!
Transfer the fruit filling to a greased 9" x 13" casserole dish (or whatever you have on hand that it will comfortably fit in). Pile the crumble topping over the top with your hands, and spread to the edges, making sure the entire top is covered with a nice coat. Pop in the oven and bake for about 45 minutes, or until the top is a nice golden brown and your kitchen smells awesome.
*The Incomplete Works of Anselm and its affiliates do not necessarily condone the use of sardines in baked desserts or anything else.
Sometimes, you have a great idea for an amazing photo shoot - the kind that makes you jump out of bed at midnight, so you can get a tablet and write it down. You spend a good long while planning everything you'll need to make that shoot happen... and you just can't get the pictures to look like they did in your head.
Then sometimes, when you're cutting up the veggies your sweet church friend gave you, you stop and notice: "...That oregano is really pretty." So before you throw them in the crock pot with your pork chops, you take them outside to photograph them, and from that very impromptu session come your favorite pictures. Go figure.
I love getting fresh veggies and herbs from our friends. During the Summer, they bring them to our house as gifts, they dump them on the give-away table at church, they give us bags of them before we leave their houses. Love 'em.
Sorry I haven't written as much lately. I've been working on completing some things on my 18 before 28 list, as well as a guest blog post I'm pretty excited about for another blog. I'm thinking about what weekly and/or monthly features I could include on this blog, to ensure that I'm not abandoning it for a week or two at a time. Any ideas?