276 calories, 22 grams sugar, 9 grams fat
Instead of discarding your bruised fruits, try incorporating them into a decadent-tasting dessert that won’t destroy your diet.
“One of my favorite things to do with leftover fruit at home, perhaps fruit that’s a bit bruised or has been out a day too long, is to turn it into a fruit crumble,” chef Marc Murphy says. “I love doing this with blueberries, but most fruits could work for this—berries, stone fruit, apples, pears, and more. Just saute the fruit with a touch of sugar, cornstarch, and lemon juice until it thickens a bit. Then make a topping using walnuts, whole-wheat flour, brown sugar, cinnamon, and some butter—a little goes a long way here.”
3 1/2 pints blueberries
3/4 c. granulated sugar
1 strip lemon rind
1 tbsp. cornstarch
Juice of one lemon
1/2 c. water
1 1/4 c. whole-wheat flour
1/3 c. chopped walnuts
1/4 c. dark brown sugar
1/4 tsp. cinnamon
1/8 lb. unsalted butter, melted
Combine 3 pints blueberries, 1/2 c. sugar, lemon rind, cornstarch, lemon juice, and water in medium sauce pan. Cook over medium heat until thickened, about 20-30 minutes. Allow to cool, remove rind, and stir in remaining 1/2 pint blueberries. Preheat oven to 375 degrees. In a large bowl, combine whole-wheat flour, walnuts, remaining 1/4 c. granulated sugar, brown sugar, cinnamon, and melted butter. Divide blueberry mixture among 8 4-oz. ramekins and top with generous amount of crumble. Bake 20 minutes or until golden brown.
Makes 8 servings.
Recipe provided by Marc Murphy, judge on Food Network’s Chopped and chef/owner of Landmarc and Ditch Plains restaurants in New York City