Macros + Full Recipe: http://pastryhunter.wixsite.com/dessert/blueberry-cobbler Make a single-serving KETO blueberry cobbler in 3 minutes, no oven needed!
Its a comfort food classic, and great for when theres still a bit of a chill in the air, but what does it take to make it just right?
If the proof of the pudding is in the eating, then crumble is comfortingly solid evidence that the best desserts arent delicate or even pretty: this isnt a dish to stun social media, but it will momentarily silence the table. I can confidently say Ive never, even in the darkest days of school dinners, met anyone who doesnt like crumble.
Of course, you can stash just about any fruit you like under that buttery, sugary topping though as Jesse Dunford Wood notes in his book Modern British Food, not all are appropriate but the natural astringency of rhubarb, an underrated vegetable-identifying-as-a-fruit that fills the hungry gap between autumn apples and the first summer fruits, is the perfect complement, and a time-honoured partner for a jug of custard. (Dunford Wood also has strong opinions about the correct accompaniments to the crumble. He correctly identifies custard as the ideal).
When I asked for recipe recommendations for this column, someone scornfully responded, Who uses a recipe for crumble? Theyre right: anyone can make a decent rhubarb crumble. But how do you make a perfect one?
Rhubarb is the only fruit, or thing passing as a fruit, that sticks with us through the long, grey British winter, its candy-pink canes popping up in warm, dark sheds in Yorkshire, among other places, while the ground outside is still frozen solid the sturdier, greener outdoor variety takes its place this month, and will continue to flourish, getting ever more monstrous in size, until the autumn.
Jehan S. Rajab has produced an enchanting portrait of domestic life and cooking based on memories from a vanished world. As her parents moved from Brazil to Jamaica to the Cape Verde Islands to Portugal and on to Gibraltar, she observed her mother’s culinary skills and has here collected the English colonial recipes for the dishes prepared by her mother. Her story--with the recipes she gathers along the way--follows her mother’s passage through various imperial outposts. It ends with their...
Rhubarb and Crumble
Drawn again from the pages of many sketch books collected over the years these cartoons and drawings are a light hearted commentary on life in the Army. Comments on his experiences after leaving the Army include time as a magistrate, and life as a liveryman of the Worshipful Company of Painter- Stainers. Anyone who has served in the Army or has been associated with the magistracy or a liveryman of a city guild should recognise some of the characters portrayed.
Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes.
Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture.
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