It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.
The most recent addition to my recipe book collection is Smitten by Sarah Graham:
On page 142 is a Sarah’s recipe for Fig Crumble:
Thus inspired I am sharing my redux’d version of a fruit crumble (or crisp) this month.
- 4 peaches, sliced (I leave the peels on)
- 1 cup blueberries
- 40 ml pecan nuts
- 20 ml honey or brown sugar
- 100 g cold butter or margarine, roughly cubed
- ½ cup brown sugar
- ¼ cup cake flour
- ¼ cup quick cook oats
- ⅓ cup desiccated coconut
- 1 tsp vanilla extract
- pinch of salt
- Preheat the oven to 180°C. Coat 8 ramekins with non-stick cooking spray.
- Combine the sliced peaches and blueberries and divide between the ramekins.
- Top each ramekin with nuts and honey - 1 tsp pecan nuts and ½ tsp honey per ramekin.
- In a food processor or mixing bowl, mix the butter/marg, sugar, flour, oats, coconut, vanilla and salt until the butter/marg. is just incorporated and you have a rough crumble texture. Spoon this crumble over the fruit.
- Bake for about 30 minutes until the topping is golden and the fruit juices are bubbling.
- Serve warm or at room temperature.
I have since made this recipe with plums and nectarines in place of peaches, these work great too.
Adapted from Sarah Grahams Fig Crumble - pg 142 Smitten
Be sure to check out what other ReDux’ers posted for this fun party game theme.