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Apple-Cranberry Crumble with Orange-Carrot Frozen Yogurt
Posted By Vera On November 12, 2008 @ 11:07 pm In Crisps, cobblers, bread puddings,Desserts,Fruits,Ice cream and frozen desserts | 37 Comments
Don’t be surprised it wasn’t served with ice cream. See, I need to shed a couple of pounds here – I am trying to squeeze into this party dress by the end of the month. So, the dish is basically my diet food – less fat, more vitamins. If you are favoring traditional views you can top the crumble with a scoop of vanilla or orange ice cream. But the yogurt actually turned out pretty tasty, and it was good with the crumble, as well as on its own.
Does anybody else think that food blogging has an inevitable weight-gaining side-effect?
Serves 4 with some yogurt leftovers (yogurt recipe makes about 1 qt)
For the yogurt:
For the crumble:
For the crumb topping:
For the apple filling:
Make the yogurt:
A night before, line a sieve with a double layer of cheese cloth. Drain the yogurt in the sieve in the refrigerator overnight, covered with plastic wrap. Make sure there’s enough space between the sieve and the bottom of the bowl. When the yogurt is drained transfer it into a medium bowl.
In another bowl or a liquid-measuring cup, combine the rest of the ingredients. Whisk well to dissolve the sugar and corn syrup. Then gradually whisk the juice mixture into the yogurt. Taste and add more sugar if you wish. Chill, covered, for a couple of hours. Or, if your orange and carrots were kept in the refrigerator, you can proceed further with the recipe. Process the yogurt mixture in the ice cream maker. Transfer into a freezer-safe container and place into the freezer to firm up, for 1 to 2 hours.
If you made the yogurt a day before transfer it into the refrigerator 30 minutes before serving to soften it slightly.
Make the crumble:
At least two hours before and up to a day, put the cranberries in a small saucepan, cover with cold water, bring to the simmer over med/high heat. Drain, transfer to a small bowl. Add the Grand Marnier, cover, set aside.
Make the crumbs:
In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cubes of cold butter and work them into the flour using a pastry blender or your fingers (my preference here) until the mixture is crumbly.
Line a large baking sheet with parchment or a silicone mat and sprinkle the crumbs over the sheet. Transfer into the refrigerator while the oven is preheating.
Center an oven rack and preheat the oven to 350F.
Bake the streusel crumbs for about 12 minutes, until they are light golden. Gently stir the crumbs and bake for another 5-6 minutes until nicely browned.
Cool on the baking sheet on a rack. The streusel topping can be made several days in advance. Store it in an air-tight container in the refrigerator.
Assemble and bake the crumble:
Maintain the oven temperature 350F. Lightly spray with oil 4 individual baking dishes, ramekins, or one 10-inch round ceramic or glass pie plate. Set aside.
In a large bowl, toss the cranberries, apples, orange juice, zest, granulated and brown sugar, cinnamon, and salt, separating the apple slices to coat them evenly. Divide the apples between the baking dishes. Bake the crumble until the apples are tender and the juices bubble, about 30-40 minutes. Stir the fruits once during the process for even baking. When the crumble is almost done, top the apples with previously baked crumbs. Return the dishes/dish into the oven for 3 to 5 minutes more. Serve warm with the frozen orange-carrot yogurt or ice cream.
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