Easy Fruit Crumbles

When you’re cooking for a large group of people dessert can sometimes take a backseat. If you didnt bake a cake or make a pie the day before - you’re generally too tired to make something after your finished with the savories (unless you’re serving cheese and honey…which is one of the best desserts ever). This fruit crumble could NOT be simpler. Try it!

Fruit:

4 cups of seasonal fruit (i.e. a mix of blueberries, cherries, strawberries, and raspberries - Frozen Fruit can also work)3 tbs. of strawberry/raspberry jam

Crumble:

2/3 cup of sugar

7 tbs of butter

3/4 cup of flour

Pinch of salt

Preheat Oven to 375 degrees

- Combine flour, sugar, and salt - mix in melted butter.

- In separate bowl combine fruit and jam

- Grease 8 small ramekins and arrange on a baking sheet. Divide fruit into ramekins and then sprinkle the flour mixture ontop. NOTE: you will need to put more crumble ontop of the ramekins than you might think. Flour mixture tends to seep into the fruit and can disappear into it completely

- Bake about 35 minutes and serve warm - with ice cream if you’d like.

(VARIATION: use diced apples for fruit and caramel sauce instead of jam. If using caramel sauce add an additional 2 tbs.)

 

 

 

Warm Roasted Garlic Hummus

Hummus is one of those delish dishes thats good for any occasion. Its great as a snack when you’re watching a movie, perfect for a party when you don’t want to serve a fatty dip, and great on a sandwich for a healthy lunch. Unforunately, there is a lot of mediocre hummus out there being sold to unsuspecting customers across America. Don’t settle for mediocre when you can make it yourself at home in less than 15 minutes.

This recipe serves it warm (since thats my favorite) but you can serve it chilled or room temperature - just omit the oven/topping part.

Hummus Base

1 roasted head of garlic 

1 16oz. can of chickpeas, drain MOST of liquid but save at least 3 tbs.

1 ts. kosher salt

1/3 cup tahini (sesame paste)

3 tablespoons freshly squeezed lemon juice (1 lemon)

3 tablespoons of extra virgin olive oil

Topping

3 tbs butter

1 cup of sliced button mushrooms

1 ts. Kirmizi Biber - turkish red pepper (or cayenne is you can’t find) 

1 minced shallot

Directions:

Preheat oven to 350 degrees.

Place garlic in oven safe pan and drizzle with olive oil. Roast garlic in oven for 20 minutes. After cooled peel the cloves from the head and set aside. Leave oven on.
 
Turn on the food processor fitted with the steel blade. Process the chickpeas and the garlic together. Add the rest of the hummus base ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning.

Change oven temperature to 400 degrees.

 Place in oven safe shallow casserole dish (earthenware maybe?). Heat butter in a skillet and add mushrooms, cayenne, and the minced shallot. Cook until soft. Pour over hummus base and cook in the oven for 20 minutes. Serve with wedges of flatbread.