Oh, did you need an ear worm this morning? One to provide a soundtrack for this entry?Substitute “crumble” for “tumble” and here you go.
Crumbles are great for scratching the dessert itch while providing a lot of fiber, not a lot of sugar, and fruit. They go together pretty quickly and only take about 30 minutes to bake. I make them in a 9″x9″ pan. It fits in my toaster oven so I don’t have to heat up the house with the big oven.
My method is a spin off of the one in Trina Hanhamann’s The Nordic Diet. I cut the recipe in half and added some extra spices and leave out the chopped almonds and use different fruit.
For four servings, you will need:
Fruit, enough to cover the bottom of the pan. Apples are great as are pears. Cherries (pitted) work as do all berries except strawberries. Fresh, canned, or frozen all work well. Toss with a couple of tablespoons of flour or cornstarch and a couple of tablespoons of your preferred sweetener and cinnamon, ginger, and nutmeg to taste. I use coconut sugar.
Oatmeal, preferably old fashioned rolled. Steel cut would not work in here at all–they just aren’t intended for baking. About a cup and a half will nicely cover the fruit. Mix with cinnamon, nutmeg, and ginger. Add a third of a cup of sugar, a dash of salt, and pour over the fruit.
Dot the top with butter, either dairy or vegan.
Now pop into a 375 (350 if using a glass pan) oven for about 30 minutes. When the top is nicely browned and the fruit is bubbly, it’s done. Let it cool for about 10 minutes or so before tucking in to it. A dollop of plain or vanilla yogurt makes a nice topping as would a scoop of good vanilla ice cream.
And with all that fruity and oat-y goodness I see no reason why you couldn’t have some for breakfast. I know I have, and I will do it again.