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Oct 14 2016

Fruit CrumbleThis weeks column has my favorite dessert as the star: Fruit Crumble with Shortbread Topping. It is a very simple, very low sugar, yummy dessert that you can easily make in your Sayulita kitchen! I lived in Oregon for two years (1979 -80) and a wonderful elderly woman shared her recipe with me. Thirty-six years later and I am still using it!

 

INGREDIENTS:

-1⁄4 pound unsalted or salted butter - room temperature

-3T granulated sugar

-Pinch of salt

-1 cup flour

-4-6 apples, sliced thinly -peeled, if not organic. You can also use berries (which can be found at the Sayulita Mercado del Pueblo) and prepare with the same method. But, I have to say that apple is my personal favorite.

ingredients for fruit crumble topping in food processor-2T butter

-Cinnamon to taste

 

METHOD:

-Add all the ingredients to a bowl and with fingers, blend together until almost a dough, but still chunky. Be patient because at first it will seem that dough is dry and will not come together. If you have a food processor, just be sure to only process until chunky.

-Saute sliced apples in butter until softened, but not mushy.

-Season apples with cinnamon, to taste - approximately 1tsp. I like to start with 1⁄2 tsp and then taste. Add additional cinnamon until you get a nice cinnamon spiced apple taste.

-Spread apples into baking pan of your choice and crumble shortbread chunks over all the apples.

-Bake until crumble is golden brown - approximately 20 minutes

-Serve alone or with vanilla ice cream from one of Sayulita’s ice cream stands

 

Delicious when still a bit warm. Dig in! And ENJOY! Maybe it will be your next new favorite dessert too! After cooled, IF you have any leftover (I never do because everyone loves it so much), cover loosely when storing, so that topping does not get soft.

In the next El Sayulero, look for my recipe for Chicken marinated and baked with the most delicious jalapeno, garlic, ginger sauce

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