September 15, 2013

Blackberry & Peach Raw Crumble


The early autumn is a forager’s paradise and it’s always worth taking a box, a bowl or a basket when going for a walk as you never know what you might stumble upon. Saying that, as we left in a bit of a rush yesterday morning, I forgot to take one with me. Later on in the day, as we started a beautiful walk along the river Dart, I regretted not to have a container with me. The hedgerows were bursting with blackberries. I still decided to make the most of it and soon enough my pockets were full of hazelnuts, my fingers stained and my mouth full. I couldn’t stop eating blackberries: every bush we saw, I was helping myself to handfuls of them telling Luke that I needed to get strength for the rest of the walk. I felt like a child, enjoying simple pleasures of life.


Here I’ve put together a no-bake kind of crumble, layering juicy fruits with nutty cinnamon crumbs and sultry cashew cream. You could keep the base of the recipe the same and use any kind of fruits you have to hand, but I have to say that blackberry and peaches make a great combo.


Blackberry & Peach Raw Crumble with Vanilla Cashew Cream – serves 4 to 6
• 100g Medjool dates, pitted
• 50g pecan nuts
• 50g walnuts
• 1tsp ground cinnamon
• 100g cashews, soaked for at least 30min
• 1tsp pure vanilla extract
• 1tbsp maple syrup
• Water
• 4 peaches, sliced
• 2 large handfuls of blackberries (wild ones if possible)

1. Place the dates, pecans, walnuts and cinnamon in a food processor and blend until it forms rough crumbs. Set aside.
2. Next, prepare the cashew cream by draining and rinsing the cashews and blending them with the vanilla extract, maple syrup and 3tbsp of water until you obtain a smooth cream. If needed add more water gradually until you reach the desired consistency (not too liquid but not too set).
3. To serve, layer the fruits, crumbs and cashew creams in glass jars or bowls and serve straight away or keep in the fridge until ready to eat.


Crumble Cru aux Mûres et Pêches et Crème Cajou-Vanille – pour 4 à 6 personnes
• 100g de dates Medjool, dénoyautées
• 50g de noix de pécan
• 50g de noix
• 1cc de cannelle en poudre
• 100g de noix de cajou, trempées pendant au moins 30min
• 1cc d’extrait de vanille
• 1cs de sirop d’érable
• Eau
• 4 pêches, coupées en fins quartiers
• 2 grosses poignées de mûres (sauvages si possible)

1. Mettre les dates, noix de pécan, noix et cannelle dans un robot et mixer jusqu’à l’obtention de miettes grossières.
2. Ensuite, préparer la crème, en égouttant les noix de cajou et les rinçant, puis en les mixant avec l’extrait de vanille, le sirop d’érable et 3cs d’eau jusqu’à l’obtention d’une crème onctueuse. Si nécessaire, ajouter de l’eau, une cuillérée à la fois jusqu’à obtenir la consistance voulue (pas trop liquide ni trop épaisse).
3. Pour servir, arranger dans des verres ou petits bols les fruits en couches alternées avec les miettes et la crème. Servir de suite ou garder au frais en attendant.

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