peasprout spouts

sharing is caring. food is love.

Sunday, October 16

Jumbleberry Grunt
according to Ms. Nigella Lawson, and modified to the budget and whims of a student.

4 cups of blueberries
2 cups of raspberries
2 cups of blackberries
3/4 cup of sugar
3 TBSP cornstarch

without a farmer's market around the corner, 3 bags of frozen fruit were snagged at the local grocery store. 2 bags of mixed berries, and 1 bag of raspberries. This brought the total cups of berries up to 8.5. I thought a little extra couldn't hurt. Perhaps we ought to have let it thaw a bit, or tossed in some extra spoonfuls of flour to soak up the water, but we didn't pause for a moment. We threw that all together, and put it into a large rectangular glass baking pan.

1 cup of heavy cream
1 tsp of vanilla extract
1 cup of flour
pinch of salt
1 tsp baking soda
1/4 cup of sugar (and 2 TBSP)

Whip the cream with the vanilla til it's stiff and peaks. Add the flour, salt, soda, and 1/4 cup of sugar. Don't overmix this stuff. Then you flatten the topping over the berries as best as you can. Don't bother too hard with the whole flattening business. Sprinkle the 2 TBSP of sugar on top and pop it into a preheated oven at 375 for 45 minutes, or until the topping is lightly colored and the berries are soft and pulpy (doesn't THAT sound appetizing). If you think the juices might spill outta your pan, put it on top of a baking sheet. we let it cool a bit, but meebe next time, just serve it hot. who knows. goes well w/ ice cream, etc. you know the drill.

next sunday: sourdough chocolate cake. Posted by Picasa


Post a Comment

Links to this post:

Create a Link

<< Home