CBS News contacted me a few weeks ago asking if I'd contribute a healthy recipe to the health section of their website.
I said no.
Just kidding. Of course I said YES!
It just so happened that I'd been to a PYO farm that week, had picked all this gorgeous fruit and was working on a crumble recipe on the day I received the email. They requested a healthier recipe, with a very limited total fat content, so I made sure to reduce the butter and sugar content as much as possible. I also used a combination of wholemeal flour and oats for the topping and sprinkled the crumble with basil - perfect for aiding digestion.
Head on over to the CBS website to take a peek at my Amazingly Simple Peach & Berry Crumble article.
To all my new readers from CBS: Welcome! Have a look around, make yourselves at home and enjoy.
Peach and Redcurrant Crumble (printable version)
4 peaches, pitted and sliced
1 punnet of red currants (2 cups)
4-5 fresh basil leaves
4 tablespoons sugar for sprinkling
For the crumble:
2 tablespoons cold butter
3 tablespoons sugar
6 tablespoons wholemeal (wholewheat) flour
3 tablespoons oats
1. Preheat a conventional oven to 165˚C.
2. Place the cold butter in a bowl and add the flour, oats and sugar. Use your hands to mix until crumbly.
3. Add peaches and red currants to four heat resistant bowls and sprinkle each bowl of fruit with one tablespoon of sugar.
4. Cover each bowl with crumble and bake for 35 to 45 minutes, or until the crumble is golden brown. Sprinkle with freshly torn basil leaves.