Apple and Cherry Crumble

Hello, you are in for a special treat.  We went to the grocery store last weekend and found cherries on sale.  They were delicious by themselves so I knew they would make a great dessert too.  I decided to use them in a hot crumble and present them as a contribution to a lovely meal our friends served us last night. So, back to the store on Saturday to buy a few more ingredients and now we have a fabulous Apple and Cherry Crumble.

For the first step, peel and core five medium to large Granny Smith apples.  Place them into a saucepan and add about three to four cups of cherries that have been pitted and halved.  To that, add one third cup of white sugar, and the juice and zest from half a lemon.  Cook over medium to medium-high heat on the stove-top until the fruit gets slightly soft.

Fruit starting to cook

Fruit slightly soft after about 10 - 15 minutes of simmering

While the fruit is simmering, create the crumble topping.  Start by putting oats, brown sugar, rice flour, butter, pitted dates, sunflower seeds and cinnamon into a food processor and pulse until crumbly... then top the apple/cherry mixture and cook in a preheated 180 degree Celsius oven for fifteen to twenty minutes or until topping is brown and bubbly.

Crumble ingredients

NOTE:  The recipe I made here makes plenty of crumble topping.  (I doubled the crumble portion of the recipe) I happen to like a lot of topping but if you don't, you can make the single recipe or double it and save some for later.  :)

Crumble once pulsed/mixed

Take it out of the oven and let it cool slightly.  Serve with ice-cream or double whipped cream.

Completed Apple/Cherry Crumble

Presto...  a wonderful use of apples and cherries!

Ingredients

5 med to large granny smith apples
3 - 4 cups pitted & halved cherries
1/3 cup white sugarjuice & zest of 1/2 lemon

Topping:

½ cup rolled oats
3 Tbsp brown sugar

¼ (or less) cup rice flour
3 - 4 Tbsp unsalted butter
¼ cup of pitted dates

¼ unsalted sunflower seeds

1/2 tsp of cinnamon

Millet Pilaf with Tomatoes and Goat Cheese

My husband and I have been eating more meat free dishes lately.  I won't say vegetarian because they sometimes contain cheese and/or chicken stock but they are meat free.  You could make either of the entrée's here vegetarian with some simple modifications but I will present it to you the way we made it.

For starters, I would like to suggest the Millet Pilaf for anyone who is gluten sensitive as it is a gluten free dish.  It would readily replace stuffing in your Thanksgiving Dinner (for those in the USA or contemplating a Thanksgiving abroad).  We love it so much that it has become a staple at our house and yes, we have replaced stuffing entirely with this dish.  We make enough for four and take the left overs to lunch with us the next day.  It travels very well in Tupperware type containers.

I use organic ingredients whenever I can.  For this recipe, I've found organic Millet but not much else.

You start with 3 cups of vegetable or chicken stock brought to a boil.  I used chicken stock here and love the flavour but I have used vegetable stock as well and am very happy with that final taste also.  Once the stock is heated through to boiling, add the millet and reduce the heat to a low boil.  Stir it often until the liquid is all absorbed.  Once that happens, cover and remove from heat to sit for 10 minutes.

While your millet is resting, sauté a sweet yellow or red onion (I used red) in olive oil until translucent and slightly caramelized.  Add the pistachios and continue to sauté for a minute or two more.   Once the millet has rested the full ten minutes, fluff it up with a fork and mix it into the onion/pistachio mixture.  Add your cranberries and coriander (cilantro) and stir until heated through.

Serve with fresh vegetables or as a side for any meat dish (turkey for example) and enjoy!

For my side dish, I thickly sliced four tomatoes and placed them on a prepared oven proof oblong baking dish.  Over the top, I lightly sprinkled olive oil, chopped garlic, a little salt, and some "Herbes de Provence" and baked in 190-200 degree Celsius oven for about 20-25 minutes.  I have used "Roman Herb Dukkah" as a seasoning instead of "Herbes de Provence" with equal success.  Try whatever strikes your fancy.

Once browned slightly on top, take the tomatoes out of the oven and place neat rounds of goats cheese atop each slice.  Turn the heat to the broiler setting and place back in the oven for a minute to three, until cheese is hot but not runny.

You'll notice the goat cheese here has some black flecks on it.  For this recipe, I've tried all kinds of goat cheese and found that I really prefer the ash coated variety so that it what you are seeing.  The ash coated goat cheese is flavourful but not overpowering.  It's a delight to the senses.

Arrange the tomato slices on individual plates with your meal or on a serving platter and sprinkle lightly with balsamic vinegar.

Oh my mouth is watering just thinking about it.

Here are the ingredients listed out for each dish:

Millet Pilaf

1 cup of millet

3 cups of stock of your choice

olive oil

1 onion, sliced thin

1/2 cup pistachio, chopped

1/2 cup dried cranberries, chopped

handful of coriander, chopped

(notice - no celery!)

Grilled Tomato with Goat Cheese

4 organic tomatoes

olive oil

2 cloves garlic, chopped

pinch of salt

1/2 - 1 teaspoon of herbs of your choice

("Herbes de Provence" or "Roman Dukkah" is preferred)

150 grams goat cheese

balsamic vinegar

We enjoy this type of meal very much and believe you will too!  Bon appétit!