Last night, Adam set me an alarm for 6 am, as I was slated to do an early morning airport run for Sarah and Jeremiah (who are flying to my old stomping grounds in Whistler!). When I awoke, it was cold in our place and drizzly outside. A bit gray, I admit, but what perfect weather to bake something sweet for breakfast. I decided to make an apple crumble to use the last four New Brunswick Cortlands that have been languishing in the back of my fridge. Wanting to make the crumble as a breakfast food, instead of a dessert, I cut way down on the sugar (and used raw sugar instead of brown), added only a few dobs of butter, mixed raisins in with the apples, and sprinkled sliced almonds over the crust. The result was a much drier and far less sweet version of my mum's crumble with a toasted almond-oat topping that reminds me of granola.
So...I gave it the hybrid name of grumble.
Topped with some of the 2% yogurt Jeremiah gave me in the bag of hand-me-down perishable groceries he gave me at the airport (this is a Soucie sibling tradition designed to prevent food spoilage/waste while one of us is out of town), the grumble was a rich-tasting, but healthful breakfast...for me, that is. Adam's still asleep.
3 comments:
This looks so yummy. I love the name you gave it too... Grumble! Apple anything is my fav so I'd probably love this.
Looks good!
This is how I always make apple crumble! I just figure it's sweet enough without adding much sugar. I love it with yogurt of kefir too.
Could you post a recipe for the Riva breakfast classic, Banana Nubbins, too? Hee hee.
You may want to add a drizzle of maple syrup over the apples instead of sugar. I think that I will make some apple grumble on Sunday.
Love ur M
Post a Comment