Peach crumble--Knitters have to eat, part 2
Every so now and then, TECHknitting strays into the kitchen. Last time there, it was no-mess muffins, and this time, it's peach crumble. (Click to enlarge the photos)
This idea is from Bakerella--do you know that site? Every day or two, a scrumptious-looking cake or cookie recipe goes up. Sadly, the recipes there aren't anything we can eat here at chezTECH, because our diets are restricted--no saturated fat, lower calorie, more fruit and nuts, less cake, blah blah--the usual thing when you go in for a check-up, only to have the doctor scare the bejabbers out of you.
Nevertheless, Bakerella's recipe for peach crumble looked so good and sounded so easy, that I was determined to tweak the recipe so we could eat it here. The original recipe called for a box of yellow cake mix, a stick of butter, and a full cup of brown sugar. That's way out of our league, so the new recipe markedly reduces the cake mix, eliminates the butter and brown sugar and adds oatmeal. Still, the tweaked recipe is recognizable as a yummy crumble, makes up as easy as the original, and as a plus, kids'll eat it too.
To make, you need:
Sprinkle the cake mix evenly over the peaches, then the oatmeal on top of that. Drizzle the oil as evenly as you can. There will be large areas where there is no oil, but that's OK. Take a table knife and plunge it through the topping, then twirl it around in place, thus making a little "well" where the liquid can bubble up through the dry ingredients while baking. Make about 6 or 8 of these wells, mostly in the middle of the pan. Top with the pecans, spread evenly. Being amazingly lazy, I don't even wait until the oven has finished preheating, but stick the crumble right in after assembling. Bake for 40 minutes. Yield: 4 servings
Eat hot or cold.
Good for breakfast.
The doctor won't yell at you.
--TK
This idea is from Bakerella--do you know that site? Every day or two, a scrumptious-looking cake or cookie recipe goes up. Sadly, the recipes there aren't anything we can eat here at chezTECH, because our diets are restricted--no saturated fat, lower calorie, more fruit and nuts, less cake, blah blah--the usual thing when you go in for a check-up, only to have the doctor scare the bejabbers out of you.
Nevertheless, Bakerella's recipe for peach crumble looked so good and sounded so easy, that I was determined to tweak the recipe so we could eat it here. The original recipe called for a box of yellow cake mix, a stick of butter, and a full cup of brown sugar. That's way out of our league, so the new recipe markedly reduces the cake mix, eliminates the butter and brown sugar and adds oatmeal. Still, the tweaked recipe is recognizable as a yummy crumble, makes up as easy as the original, and as a plus, kids'll eat it too.
To make, you need:
- round or square glass baking pan somewhere between 8 and 10 inches
- 1 15 oz can of peaches in juice
- 1/3 cup cake mix--any kind of vanilla cake mix seems to work: after many tries, I've settled on Dr. Oeker's organic vanilla cake mix
- 1/3 cup regular (long-cooking) oatmeal
- 1 1/2 tablespoons cooking oil--we use canola around here
- 1/3 cup chopped pecans
Sprinkle the cake mix evenly over the peaches, then the oatmeal on top of that. Drizzle the oil as evenly as you can. There will be large areas where there is no oil, but that's OK. Take a table knife and plunge it through the topping, then twirl it around in place, thus making a little "well" where the liquid can bubble up through the dry ingredients while baking. Make about 6 or 8 of these wells, mostly in the middle of the pan. Top with the pecans, spread evenly. Being amazingly lazy, I don't even wait until the oven has finished preheating, but stick the crumble right in after assembling. Bake for 40 minutes. Yield: 4 servings
Eat hot or cold.
Good for breakfast.
The doctor won't yell at you.
--TK
contents © 2006-2012 by techknitting@hotmail.com
10 Comments:
You...you mean...you can COOK, too?!!
Thank you, TechKnitter! Thank you so much for tweaking a yummy dessert recipe into something I will be permitted to eat.
Right after I make it, of course :)
wow, it's "creative people bake and share recipes" month! i just tried a great banana bread one from ashley g, and now this? awesome!
thanks so much for sharing!
Looks interesting! Have to try this; always made apple crumble but my little one is allergic to apples.
Experimenting with recipes is always good. I "adjusted" a carrot cake recipe, to use parsnips, and substituted the sultanas with a pack of the dried mixed berries . Beautiful :)
Carry on experimnting.
Thanks for the recipe! DH had his aortic valve replaced last year so saturated fats are extremely limited in his(& so my) diet. He's also underweight, so I'm always on the lookout for a dessert that's not off limits! BTW There's a good carrot cake recipe, legal, on the bag of Bob's Red Mill Whole Wheat pastry flour.
The peach crumble was lovely, but the CAKE POPS on the Bakerella page were so distracting that I might have to go make them right now! What a great idea.
Dear TK,
I really didn't mean to be insensitive to you and to others who are careful about what they eat, either by choice or by necessity. I have found that some of the best low fat/low sugar recipes are in the Jane Brody cookbooks. She has a really good carrot cake recipe, with carrots (duh!), coconut, yogurt, pineapple, raisins and some other healthy, good ingredients I can't remember right now - and very little fat and sugar.
I also like a generic fruit crisp recipe that I found on the America's Test Kitchen site. All of the topping ingredients are mixed in a food processor - a lot of the fat (butter) is replaced by walnuts. Quick, easy and good.
Hi Dixie--no worries! Those cake pops (and the whole rest of the Bakerella site) are verrrry clever!
This doesn't help you at all, but I have been making a peach crisp similar to that for years, always to rave reviews. The one thing that isn't always easy to reproduce is that I can fresh Colorado peaches myself, and I have learned from sad experience that commercially canned peaches aren't the same.
Anyway, I dump a quart jar of sliced peaches, juice and all into a 9 x 13, sprinkle with the whole box of butter pecan cake mix, 1/2c. (more or less) ea coconut and chopped pecans and drizzle with 1 stick of melted butter. Bake for 1 hour...YUM! One of my absolute favorite desserts with about 5 min. prep and almost no dirty dishes. Good warm with ice cream or room temp. for breakfast. :) I console myself with the knowledge that the peaches and nuts are good for me.
A hit at this house!
Thanks
Post a Comment
Links to this post:
Create a Link
<< Home