It’s been very quiet around here, hasn’t it? If you’re a regular, you’ll have noticed the changes in the appearance and direction of this blog. I’m gearing toward desserts that are nourishing as well as delicious, free from refined sugar and full of flavor.
This has been part of my goal all along, but now it’s more serious.
Speaking of serious, summer is seriously almost over. Hey! That’s not ok! What should we do about it?
We should make crumble, obviously, with fresh ripe fruit and crispy nutty streusel on top. Oh! and we should not put refined sugar in it, because we really don’t need it going into s’more season, am I right? I really love the taste of powdered sucant in the struesel. I’ve gotta be honest, the first time I tried straight sucant in something I was put off to say the least. But when you run it through the blender it blends (pun intended) much better into a recipe.
Also, we should top this warm concoction with some homemade ice cream. But what kind? Of course there’s the classic vanilla, but everyone does vanilla. Let’s switch it up.
Let’s go for something a little more daring: brown butter. If you’ve read pretty much any other piece of this blog, you’ll know that I consider brown butter about equal with salt in the dessert world. It makes everything so much better. So now it gets an ice cream, devoted all to its scrumptious self.
Don’t imagine that because it’s so daring, it’s hard to make. This baby is made from four ingredients, it’s no churn, and it’s ridiculously delicious. It’s basically frozen whipped cream, c’mon. Not to mention the ideal ice cream for crumble.
Oh wait, I did mention it 🙂
The best part about this crumble is the fact that you can eat it for breakfast, especially delectable if you top it with yogurt instead of ice cream.
The last days of summer should be filled with ice cream and fresh fruit. It will be cold soon enough, and I can’t say I dread that, because I really do love fall. But I will miss balmy days, lemonade, and vacation.
Brown Butter Ice Cream
1 stick (½ c.) butter
3 ½ c. heavy whipping cream (can substitute coconut milk, but your ice cream will *disclaimer* taste a bit like coconut)
¼ c. maple syrup
1 t. salt
Okay, here’s how it goes. First off, cook that butter up nice and brown. Don’t take it off the heat too early, it should be very aromatic and all those in your house should come sniffing to the stove. Place it in a medium bowl and chill out. Seriously, wait till it’s COOL.
Meanwhile, whip your cream up until it’s got nice soft, delectable peaks. This is to produce a fluffier, lighter ice cream. Fold in that lovely dark maple syrup and throw the salt in while you’re at it.
Freeze in your preferred container until solid.
There, wasn’t that easy?
- Approximately 4 c. desired fruit (I used white flesh nectarines), chopped or sliced (if using small berries, don’t slice or chop)
- ½ c. maple syrup
Crust & Topping
- 2 cup gluten free rolled oats
- 1 cup almond meal, ground from raw almonds
- 2 cup raw pecans, chopped
- 1/2 cup sucant, finely powdered
- pinch sea salt
- 1 stick (1/2 c.) butter
Preheat oven to 350°F. Grease a 9×13 pan, set aside.
For fruit filling:
Toss together fruit and maple syrup.
For crust and streusel:
Add crust ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is combined with the dry ingredients.
Press about ¾ of the oat mixture into the bottom of a greased pan. Top with fruit. Sprinkle remaining oat mixture on the fruit, making sure there are lots of large crumbles. Bake for 25-30 minutes.