The Farmers Taft

Darn it, I ran out of full daylight by the time this was done.  It was so good that I’m sharing it anyways.  There are the cutest and tastiest little wild black raspberries on top because we have a giant out-of-control berry bush way in the back of our yard.  You could use blueberries instead.  It would make more sense.  Since I had them, I used them.

If you subbed almond meal for the whole wheat flour, you’d have a gluten-free dessert.  If you omitted the whipped cream, it’d be dairy-free.  I did neither, and I have no regrets.  A great big thank you to Annemarie over at Real Food, Real Deals for this recipe!

Blueberry Apple Crumble

Makes a 9″ x 13″ pan

INGREDIENTS

Filling

• 7 c. apples, peeled and sliced
• 3 c. blueberries, fresh or frozen
• 1 T. cinnamon
• 1/4 t. nutmeg
• 1 T. arrowroot powder
• 1/2 c. grade B maple syrup

Topping

• 1 c. thick-rolled oats
• 1 c. corn grits
• 1 c. whole wheat flour
• 1/4 c. unsweetened shredded coconut
• 1/2 c. grade B maple syrup
• 2 t. cinnamon
• 1/2 t. salt
• 1/3 c. coconut oil, melted

Whipped Cream

• 2 c. pastured organic whipping cream (heavy cream)
• 1 t. maple syrup
• 1 t. vanilla

DIRECTIONS

Crumble

1. Preheat the oven to 375 degrees.
2. Prepare the fruit and put it in a large mixing bowl.  Add the remaining filling ingredients and stir to coat.
3. Place the filling in a 9 x 13 inch pan and bake for 30 minutes.
4. Meanwhile, prepare the crisp topping by mixing together all the topping ingredients in the large bowl that you used to mix the filling ingredients.
5. After the filling has been in the oven for 30 minutes, remove the pan from the oven.  Cover the fruit evenly with the crisp topping and return the pan to the oven.
6. Bake for another 20 minutes or until the topping begins to brown.
7. Cool on a wire rack.  Or don’t, if you can’t wait.  It’s really, really freaking good hot.  Bet you can’t guess which path I sprinted down.

Whipped Cream

1. Chill an electrix mixer bowl and whisk beater in the freezer for 10 minutes.  Take it out of the freezer and put it back on the mixer stand.
2. Pour the whipping cream, maple syrup, and vanilla into the bowl.  Beat on medium/high until it’s the consistency you desire.  It could be something soft and docile that you spoon over and it puddles down the sides in that oozy way.  Or it could be somewhat stiff, where you could make those fancy Dairy Queen soft-serve style finishes on top.  Or it could be stiff, and using two spoons, you could coax it into the shape of a swan that’s vaguely agitated about the quality of the duckweed growing on the lake this year.  Totally your call on this.  I trust you implicitly.

Update:  Pictures in the daylight.  Which do you like best, twilight or daylight?

Also shared on This Chick Cooks Whole Food Wednesdays and Food Renegade’s Fight Back Friday.