Sunday, July 24, 2016
If you love fruit desserts but don't want to spend a lot of time in a hot kitchen making them, this recipe will be the best addition to your repertoire this summer!
(adapted from Smitten Kitchen)
4 Tbsp unsalted butter, melted
2 Tbsp brown sugar
1 Tbsp honey
1/2 tsp baking powder
1/8 tsp ground cinnamon
pinch of ground cloves
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/4 cup whole wheat or graham flour
1/2 cup plus 2-3 Tbsp all-purpose flour
1/2 cup heavy or whipping cream
1 Tbsp brown sugar
2 Tbsp creme fraiche or sour cream
1/4 tsp vanilla extract (optional)
2 pints or about 4 cups
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Place melted butter in a large bowl. Stir in brown sugar and honey. Add baking powder, cinnamon, cloves and salt, and stir to combine. Add whole wheat flour, stir again, then add 1/2 cup all-purpose flour. Stir until all flour is incorporated and mixture forms large and small crumbles. If needed, add 2-3 extra Tbsp flour to achieve this.
Spread crumbs on baking sheet. Bake for 5 minutes, then stir them around so they bake evenly. Bake another 2-3 minutes until golden brown. Let cool in pan on rack. Crumbs will keep at room temperature in an airtight container for at least a week.
Using a clean bowl and whisk, whip cream and brown sugar until it hold soft peaks. Whisk in creme fraiche or sour cream and vanilla. Keep chilled until needed.
Fill a small dish a little over halfway with raspberries, generously dollop on whipped cream and top with a couple tablespoons of graham crumbs.