This is a versatile dessert and can take any kind of fruit, although berries get mushy quickly and don’t travel as well as stone fruits. Cook the topping separately so it stays crisp.
For topping, place flour and butter in bowl. Using fingers, rub together to form coarse meal. Gently mix in walnuts, coconut, and sugar. Place in frying pan and set over medium-high heat. Stir often until mixture turns light golden. Set aside.
Toss fruit with syrup, flour, and ginger. For easy clean-up, line bottom of cast iron Dutch oven with parchment. Spoon in fruit mixture, then sprinkle with topping. Cover and bake over medium heat until fruit is soft, about 20 minutes. Or nestle Dutch oven in the side of ashy coals and slow bake for 30 to 40 minutes.
To cook in frying pan, melt 1 Tbsp (15 mL) butter over medium heat. Add fruit mixture, then cover and cook, stirring often until apples start to soften, 10 minutes. Stir in up to 2 Tbsp (30 mL) water, as needed, if fruit isn’t juicy. Divide among bowls and top with crumble mixture. Excellent with a dollop of Greek yogurt if you have any.
Double duty: Spoon leftovers over Pina Colada Pancakes the next morning or stir into breakfast oatmeal.
This recipe is part of the Clever Camping Recipes collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.