On her blog, Heidi Swanson a six recipe sampler of her new book Super Natural Every Day. The sampler includes Tutti-Frutti Crumble. I wanted to try this recipe for last night’s Shabbat meal but lacked three ingredients: rolled oats, dried currants and Beaujolais wine. Yet, since I had all the other red fruits, I thought it would be a shame not to try it all the same.
I decided to do away with the dried currants altogether and use ground almonds instead of rolled oats and peach liquor instead of Beaujolais wine. I had an unopened bottle of this light liquor in the pantry and thought that it would go well with the other summer flavors in the crumble. I also omitted the poppy seeds included in the original recipe even though I had some. It turned out to be a lovely crumble and one that could be a nice dessert in a Shavuot menu.
So here is my own version of Tutti-Frutti Crumble:
adapted from Heidi Swanson’s Super Natural Everyday
3/4 cup / 3 oz / 85 g spelt flour
1/2 cup / 1.5 oz / 45 g ground almonds
1/2 cup / 2.5 oz / 70 g natural cane sugar
1/3 cup / 2.5 oz / 70 g salted butter, melted
1 tablespoon all-natural potato starch
1/3 cup / 1.5 oz / 45 g natural cane sugar or muscovado sugar
11/2 cups / 6 oz / 170 g raspberries
11/2 cups / 6 oz / 170 g strawberries, hulled and quartered
1/4 cup / 60 ml peach liquor
Preheat the oven to 375°F / 190°C with a rack in the middle of the oven. Butter an 8-inch / 20cm square baking dish.
To make the crumble, mix together the flour, ground almonds and sugar in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you are ready to bake.
Make the filling by whisking together the potato starch and sugar in a large bowl. Add the raspberries, strawberries and cherries and toss until evenly coated. Wait 3 minutes, add the liquor, and toss again.
Transfer the filling to the prepared baking dish. Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.
Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.
Heidi Swanson’s original recipe