You know that I need a break, when I make a play on words like, “Crumble over my absence.”
I have mulled over the 1000 different ways that I would tell you that I might be taking a little break, at least from making videos, for a bit. It kills me to not give you a brand new Tasty video every week as promised. Every day that I get a new subscriber, I cringe at the thought of letting you all down.
I’ll be back soon! I may even publish old school “written” posts here and there as I miss writing quite a bit.
This channel is more than a hobby for me. I am working towards making it my full-time gig, only I have two gorgeous little full-time gigs already and if I miss important meetings with them, I will never get the opportunity to make them up.
I am going to take a little time to figure out how to balance Claudia’s Tasty Bits with being a mom/wife I will be proud of when I am 80.
I am going to remind you of a “must make and eat” recipe that is perfect for right now, my Peach and Blueberry Crumble. It is lick-the-bowl amazing.
And please know that I am here for you. If you need an idea for what to do with an ingredient or how to prep something you have never tackled, simply write me at firstname.lastname@example.org OR write directly on my Facebook page: http://www.facebook.com/realfoodies
Claudia’s Tasty Bits videos will be back and will be bigger, funnierer, and better than ever.
My friend, Karyn Duggan, who happens to be a nutritionist made a crumble at her dinner party that made me crumble to my knees? Sorry, can’t help it. Seriously though, it was so good that I had seconds and thirds, which is why the photo she shows of the recipe on Pinterest, is of an empty bowl. The crumble happens to be gluten free, but in the way that corn tamales are gluten free… it was tasty and sinful.
btw. This friend happens to be GORGEOUS, as is her daughter. They have bright and glowing skin and always seem pretty healthy and energetic, so I figure this crumble might be the key?
My favorite part of this dessert is the ‘crumble” itself, which you will see is comprised of mostly almond flour and brown rice flour. Recipe below photos.
BLUEBERRY CRISP ( I call it a crumble ) – Adapted from a recipe by Karyn Duggan
2 cups blueberries
2 ripe peaches, sliced thinly ( I used a peach and a nectarine because my mom ate the second peach )
2 T lemon juice
2 T arrowroot powder ( I used corn starch )
2 T maple syrup ( you can use raw sugar instead )
¼ tsp nutmeg
Crisp / Crumble:
1 cup almond flour
¾ cup brown rice flour
¼ cup tapioca flour ( Bob’s red mill makes a good one… and you can use it for super easy Brazilian cheese bread too)
¼ tsp sea salt
¼ cup organic butter/palm shortening/coconut oil
¼ cup maple syrup ( you may use raw sugar too if you like it more sweet)
½ tsp almond extract ( I used vanilla extract )
Pre-heat oven to 375 degrees F
Place all the filling ingredients into an 8×8” baking pan, and stir together with a large spoon
In a medium sized bowl, add the almond flour, rice flour, tapioca flour and salt – whisk to combine
Then add the butter, shortening or oil and maple syrup
Begin the mix the crisp ingredients with a fork and then finish the mixing with your fingers
After its evenly mixed, use your fingers to crumble it over the filling
Bake for 30-35 minutes or until the juices are bubbling up and the topping is lightly browned