Thursday, July 10, 2014

An Angelcot Crumble


I think it’s safe to say that most people love the ocean. There’s a reason people flock to the beach on the weekends; it’s hard to beat the sound of ocean waves, the sunset (or sunrise) over the water, or even the healing power of ocean air.


Every time I see the ocean, it takes a lot of self-control not to jump in. But I jump in a lot. I’m happiest in the water.

Not only do I love the feeling of being in the water, I love how I feel for the rest of the day. You know that feeling you got as a kid after spending an entire day in the swimming pool with your friends? You’re tired, you’re hungry, you’re happy.

And those feelings call for comfort food.

Since it’s been over 100 degrees LA this week, most rich comfort foods don’t sound too appetizing. Enter the fruit crumble: summertime’s comfort food. This Angelcot Fruit Crumble is a comforting dish to share on your patio after the sun has set. Bring along a couple extra spoons or forks for sharing with those you love.

If you don’t have access to Angelcots – white-fleshed apricots grown exclusively in northern California – other stone fruit, such as apricots, peaches or nectarines will certainly do the trick!



Ingredients:

For Fruit Filling:
11-12 Angelcots
Juice of ½ Meyer Lemon
Pinch of salt
1/8 cup whole wheat flour

For the Crumble:
¼ cup whole wheat flour
½ cup whole rolled oats
1 stick organic unsalted butter, softened (not melted!)
¼ cup brown sugar
½ cup slivered almonds
1 teaspoon cinnamon
1 teaspoon vanilla

Directions:
1.      Preheat the oven to 400 F.
2.      Dice Angelcots into equal-sized pieces.
3.      In a medium bowl, combine Angelcots, lemon juice, salt, and whole wheat flour. Stir ingredients together. Set aside.


4.      In another medium bowl, combine whole wheat flour, oats, butter, brown sugar, almonds, cinnamon, and vanilla. (You may want to use your hands to mix the ingredients together.)

5.      Spread fruit filling into a small casserole dish and top with the crumble.


6.      Bake for about 25-30 minutes or until fruit is bubbling and topping is golden brown. Let cool for about 10 minutes before serving.



Enjoy, preferably with those you love.

Disclaimer: We were not compensated by Frieda’s Specialty Produce for this post. But, they did provide us samples. And that made us very happy!

7 comments:

  1. i've never heard of these little beauties! this sounds delicious!

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    Replies
    1. We hadn't either until recently! They're so good -- we're happy we discovered them :)

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  2. I've heard of pluots, but never angelcots! Looks delish!

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  3. Love this! Fun fact about Meyer lemons I just learned from Sunkist Growers: The Meyer lemon is a cross between a lemon and a mandarin. Its name comes from Frank Meyer who discovered it in 1908. :D

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