Magda’s back, tell a friend...
Can you believe that it’s been 16 months (!!!) since my last blog post? Life got really busy in the Morgan family, a little boy named Christopher came and changed everything!
Yes, that's right... I couldn't resist to show off my beautiful boy(s)! Christopher not only changed the way we see the world or the way love, but he also changed the way we live, sleep or eat! Basically, we don’t sleep and we eat whatever is easier, faster, more convenient and whatever Christopher doesn’t want to eat himself! And I think it’s time to change it (I’m talking about our eating habits). He is big enough (almost 15 months) that he doesn’t need non-stop attention and mommy has some free time to relax in the kitchen and do what she loves – cook! Extra bonus – Christopher gets to taste all different things, develop his palate to hopefully become an adventures eater in the future.
So to get everybody’s attention back, I’m starting with a delicious fruit crumble bars that are not only perfect with mommy’s and daddy’s coffee, but are also healthy enough for the little munchkins to eat! Not too much sugar and lots of fruit! Here is the recipe:
* 1.5 cups all-purpose flour
* 1.5 cups whole wheat flour
* 2/3 cup granulated sugar
* 0.5 cup slivered almonds
* 1 tsp baking powder
* 2.5 sticks of cold unsalted butter, cut into cubes
* 2 large egg yolks
* 2-3 tbsp ice-cold water
* pinch of salt
* pinch of salt
* 2 cups frozen blueberries
* 2 cups frozen raspberries
* 4 tbsp lemon juice
* 3 tbsp all-purpose flour
* 0.5 cup granulated sugar
* 1 tsp cinnamon
* 2 tbsp vanilla extract
1. Crust: whisk together flours, sugar, baking powder and salt. Using a pastry cutter, cut in the cold butter, slowly mix in egg yolks and cold water. The dough should be really crumbly.
2. Take half of the crumble and press into the prepared pan (13x9).
3. Filling: stir together fruit (no need to defrost), lemon juice, flour, sugar, cinnamon and vanilla extract until combined.
4. Evenly distribute the fruit on the top of the crust.
5. Add almonds to the remaining crust and sprinkle over the fruit.
6. Bake at 375F for 40-50 minutes until golden brown
I am not a fan of very sweet desserts, so I really cut down on sugar in this recipe, but if you like your desserts to be coma-inducing sweet, feel free to add more.
I’m glad to be back and I can’t wait to post recipes regularly again.
See you soon,