Tag Archives: Crumble

Rhubarb Berry Crumble

We know you know. You know we know. We have been slacking on the posts, but fear not our readers, we are definitely picking things up around here. Take this gorgeous Rhubarb Berry Crumble. Summer is definitely here. This is the time when you make Cold Brewed Coffee by batches and drink lemonade by the pitcher.  During summer days, we want more fruit in our desserts. This, because, fruit as a dessert is so much refreshing than a chocolate cake.

I had little rhubarb left in the freezer, and just enough strawberries and blueberries to make a medley so rich that you will get seconds. Use a fruit combination you love, for me it was time for the blueberries and strawberries to meet rhubarb in a dessert. I even thought of adding mango, but that will be for a future post.

Now, I modified the original recipe, mixing up the fruit (and increasing its amount as well), adding a bit more sugar as the rhubarb is not as sweet as the rest of them, replaced the butter with coconut oil (absolutely loved the result) and last but not least, added some almonds for a crunch. Later when it was in the oven, I thought about poppy seeds. Mental note taken, as I will try it the next time.

I served this dessert after taking it out of the oven, but if you make it ahead, you can reheat it for a few minutes in your oven so its warm and toasty. Also, make sure to serve it with vanilla ice cream. You will be the star of the party.

Kitty

Rhubarb Berry Crumble

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Fall Fruit Crumble Cake

I made this Fruit Crumble Cake a few months ago for my mom’s birthday. She wanted a cake that wouldn’t be our usual Borracho (Rum Cake), so I took on a hunt to make a fresh fruit cake. She was happy with her cake, and she had a great time in our little gathering as you can see in the picture bellow. For mom’s cake I stayed true to Zoë François’ original recipe by using plums.

Fast forward a few weeks, and I made it once again, but this time for a friend’s birthday… And since I didn’t have any plums around, I used my last (tiny) batch of rhubarb and 2 diced apples. The best part of this recipe is that this is so versatile, you can use plums, peaches, apples, pears, berries… pretty much any fruit you might want to pair it with. If you want, you could even replace the lemon zest with orange zest for an orangey flavor.

Kitty

Fruit Crumble Cake

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Blueberry Crumble Muffins: Our Fans Asked for Them!

On June 13th, we tweeted this simple question: “We have blueberries. What do we make: Cupcakes or Muffins? Let us know… Baking tomorrow”

By the end of the day we made a Facebook Poll, and by the next morning, the choice was made. We were baking muffins. So, I just got the butter and blueberries to room temperature and started baking. They came out wonderful! This is a keeper! I know it will be a favorite of yours too. Usually muffins are heavy and dry, but this batter makes a light and moist muffin. Their tangy flavor topped with the brown sugar crumble makes them the perfect pair.

Oh, and see those cute paper Tilt-a-Whirl Baking Cups? You can find those at Bake It Pretty. Make sure to swing by and say hi, they have great products to make your baking the cutest around!

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Recipe By Martha Stewart
Yield: Makes 24 muffins

Ingredients for the Crumble:
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup unsalted butter, melted and cooled

Ingredients for the Muffins:
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries

Granulated sugar, for topping

Directions:

  1. Make the crumb topping, whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form. Set aside.
  2. Now, make the muffins. Preheat oven to 375 degrees. Line standard two 12-cup muffin tins with paper liners.
  3. Sift together flour, baking powder, and salt into a bowl.
  4. With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
  5. Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
  6. Divide batter evenly among prepared cups, then with your hands sprinkle crumb topping evenly over batter in each cup, sprinkle generously with granulated sugar.
  7. Bake for about 30 minutes until light golden on top, rotating tins halfway through (15 minutes in). This will allow the muffins to bake evenly. Don’t worry they won’t sink!
  8. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry Crumble Muffins