Saucy Pepperoni Roasted Chicken

These saucy pepperoni roasted chicken thighs are a quick but delicious meal for a busy night. Serve them with large green salad or over pasta for a complete main course. 

We love crispy skin on roasted chicken so I was looking for a way to add in flavor without covering that gorgeous skin. One day, as I was examining the contents of my refrigerator and cupboards, this idea came to me. Tomato sauce with pepperoni, but only knee-deep so that chicken thighs can still turn a lovely golden brown. 

The chicken juices meld with the pepperoni and tomato sauce that cooks down as the liquid evaporates in the oven, making the most wonderful sauce for pasta. 

Saucy Pepperoni Roasted Chicken

I used Italian passata, which is uncooked tomato puree, but if you can’t find it in your local grocery store, by all means use regular tomato puree. Or, if you’d rather start with uncooked tomatoes, puree canned crushed tomatoes in a blender. I’ve given the weight of my chicken thighs below but if yours weighs a little more or a little less, no worries. 

Ingredients

4 chicken thighs (about 1 lb 14 oz or 850g)

2 cloves garlic

1-2 sprigs fresh oregano

2 cups or 500g Italian passata

3 1/2 oz or 100g spicy pepperoni, thinly sliced 

1 teaspoon sugar

fine sea salt

freshly ground black pepper

2 bay leaves

For garnish: fresh oregano leaves

To serve (optional): 

cooked pasta

crushed red pepper

Method

Preheat your oven to 350°F or 180°C. Line the bottom of your baking pan with the pepperoni. My package had 48 slices of pepperoni and I used every single one. 

Peel and chop the garlic. In a mixing bowl, combine the passata with the garlic, oregano leaves and sugar. 

Remove the excess fat from the chicken thighs and lightly salt and pepper them. You can also remove the bones if desired but that’s not absolutely necessary. I didn't remove the bones but I did open the thighs up so I could rub some salt and pepper inside.

Pour the prepared tomato sauce into the pepperoni-lined baking pan.

Nestle the seasoned chicken in the sauce, skin side up. Tuck in the bay leaves. 

Roast in your preheated oven for about 40-45 minutes or until chicken thighs are golden brown and cooked through. 

Discard the bay leaves. Sprinkle on a little fresh oregano for garnish. Serve over cooked pasta, if desired. 

Enjoy!

It’s Sunday FunDay and I’m hosting with the theme “Chicken Delights.” Check out all the wonderful recipes everyone is sharing below:

• Chicken and Stuffing Bake from Palatable Pastime
• Chicken Biryani-Gujarati Style from Sneha's Recipe
• Chicken and Ramen Noodle Dump Casserole from A Day in the Life on the Farm
• Chicken Fajitas from Culinary Adventures with Camilla
• Creamy Spinach and Red Pepper Chicken from Making Miracles
• Saucy Pepperoni Roasted Chicken from Food Lust People Love
• The Best Brine for Whole Roast Chicken from Amy's Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Greek Yogurt and Honey Cornbread Muffins #MuffinMonday

In Greek they call this flavor combo yiaourti me meli, or yogurt and honey. It’s delightful in these yogurt and honey cornbread muffins. 

You can make these for breakfast because, like all muffins, they come together quickly and your family can eat them warm just half an hour from when you start measuring out your ingredients. Or serve them as a snack anytime of the day. 

My mom likes to cut the muffins in half and warm them on a skillet with pats of butter but honestly, I think they are perfect just as is, especially with a cup of hot coffee or a cold glass of milk. 

Greek Yogurt and Honey Cornbread Muffins

You can use white or yellow cornmeal for the muffin batter, whichever you have on hand, but the yellow cornmeal makes prettier muffins. 

Ingredients 

1 cup or 180g cornmeal 

1 cup or 125ml all-purpose flour

1/4 cup or 50g granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup or 245g whole yogurt

2 eggs

1/2 cup or 113g butter, melted

1/2 cup or 120ml honey

 

Method

Preheat your oven to 375°F or 190°C and grease your 12-cup muffin pan or line it with paper liners.

Mix your cornmeal, flour, sugar, baking powder,  salt and baking soda into a large bowl. 

In a medium-sized bowl, whisk together your yogurt, eggs, melted butter and honey.

Pour the wet ingredients into the dry ingredients and whisk to combine.  

Divide the batter evenly between your muffin cups.

Bake the muffins in your preheated oven for about 20 minutes or until they are a nice golden brown around the edges.  Allow to cool briefly and then remove the muffins to a rack.

These are delicious warm, plain or slathered with extra butter and/or honey. They are also fun to build pyramids with. I was just about giddy that Snowmageddon 2021 and freezing temperatures had finally passed though Texas. We got off easy with just a couple of broken pipes outside so I'm not complaining.

Enjoy!

It’s Muffin Monday again! What are you baking? Check out all the lovely muffins my blogging friends are sharing: 

• Blueberry Oatmeal Muffins from Palatable Pastime
• Churro Mini Muffins from Passion Kneaded
• Chocolate Walnut Streusel Muffins from Zesty South Indian Kitchen
• Double Chocolate Whole Wheat Muffins from Magical Ingredients
• Healthy(ish) Blueberry Muffins from A Day in the Life on the Farm
• Loaded Breakfast Muffins from Karen's Kitchen Stories
• Miner's Mini Muffins from Making Miracles
• Yiaourti me Meli (Greek Yogurt and Honey) Cornbread Muffins from Food Lust People Love

 

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Baked Grits with Sausage Gravy

Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already! 

Grits are a down home, stick-to-your-ribs kind of breakfast. The kind of easy comfort food I crave on a brisk winter morning or when things haven’t been going my way. They can be eaten sprinkled with sugar, or enriched by cheese. But if you really want them to be special, make these baked grits with sausage gravy. They are special enough to serve up for dinner. 

Though we think of them as southern fare, grits were eaten by the indigenous people in what became the United States (even up north) long before it was visited by European explorers. The corn or maize is soaked in an alkali solution which removes the hard hull. The resulting product is called hominy which can be eaten as-is in dishes like pozole or dried and ground to become grits. 

Grits come in several varieties, but I usually buy the iron-fortified quick grits because, as long as you are making one serving, they can even be cooked in the microwave. Talk about a fast healthy breakfast! The instructions on the box say: Cook with water, but for creamier grits, use milk instead.

For my money, the milk version wins every time. Milk not only makes creamier grits but it adds nutritional value as well. Milk contains several important nutrients; a glass of milk will give you calcium, protein, iodine, potassium, phosphorus and vitamins B2 and B12. If you use water, you are missing out on all that.

Baked Grits with Sausage Gravy

Great as a make-ahead morning meal, baked grits with sausage gravy are also perfect as breakfast-for-dinner. This recipe uses milk to make creamier grits. If you are watching your calories, you can use water or half milk/half water. But they won’t be as creamy! If you don’t have ramekins, this can also be baked in one larger pan and spooned out to serve. 

Ingredients

For the baked grits:

1 teaspoon fine sea salt

1 cup or 155g uncooked quick grits

4¼ cups or 1L milk

4 oz or 113g cream cheese

2 large eggs, beaten

Butter for greasing 6 ramekins

For the sausage gravy:

1 (16 oz or 454g) package breakfast sausage (We prefer hot but you can use mild.)

¼ cup or 60ml drippings from cooked sausage

1 cup or 125g flour

3 cups or 709ml milk

Freshly ground black pepper

Cayenne

Optional for serving: minced green onion tops

Method

Bring the milk for the grits to a boil in a large pot. Add the salt and slowly pour the quick grits in stirring constantly with a whisk. 

Bring the milk back to a boil and then reduce the heat. Cook for another 8-11 minutes or until the grits have thickened, stirring constantly.

Pour the grits into a mixing bowl and leave to cool for about 10 minutes, stirring occasionally to speed the process. Add in the cold cream cheese and mix well until combined.

Preheat your oven to 350°F or 180°C and butter 6 1-cup or 240ml ramekins. Set aside. Put a full kettle of water on to boil.

Whisk the two eggs in another bowl. Add small spoons of the warm grits to the eggs, whisking briskly, until you’ve added about ⅓ of the grits to the eggs and have a lovely homogeneous mixture.

Now add the egg/grits mixture to the cream cheese/grits bowl and stir well to combine. 

Divide the grits into the prepared ramekins. I had about 4½ cups total so each ramekin got about ¾ cup of grits. Place ramekins in a 13- x 9-inch pan, and add the hot water from your kettle to the pan halfway up the sides of ramekins. Cover the pan loosely with aluminum foil.

Bake in your preheated oven for 15 minutes covered. Uncover and bake 20 minutes more or until tops begin to brown. I wanted just a little more color, so I put mine under the broiler for another few minutes but you can skip this step if you can't be bothered. 

While the baked grits are in the oven, we’ll make the sausage gravy. In a large skillet, brown the sausage meat and break it into crumbles with your spoon. Keep browning until the sausage is completely cooked and you have some lovely crunchy pieces that are quite dark.

Turn the heat off and tip the pan to one side. Push the sausage crumbles up to the high side of the pan so you can spoon most of the drippings off, leaving about ¼ cup or 4 tablespoons behind.

Sprinkling the flour into the pan a little at a time, stirring the sausage and flour around until all of the flour is incorporated. Cook over a medium heat for just a few minutes to get rid of the floury taste.

Pour in the cold milk and stir well until the flour has been dissolved.

Cook, stirring almost constantly, until the gravy thickens to your desired consistency. I like it pretty thick. You can add more milk to loosen it up if you prefer thinner gravy. Season with freshly ground black pepper and a little cayenne, if desired. 

Once the baked grits are out of the oven, you can serve them immediately in the ramekins with the sausage gravy on top, or leave the grits to cool for about 10 minutes before unmolding them to plates. Depends on how fancy you want them to look. For this dish, I broke out the rarely-seen wedding china because it has a matching gravy boat.

Sprinkle with minced green onion tops, if desired.

Enjoy! 

This week my Sunday FunDay friends are sharing some of their favorite breakfast for dinner recipes. Check them out below! Many thanks to our host, Sue of Palatable Pastime. 

• Baked Grits with Sausage Gravy from Food Lust People Love
• Breakfast at Tiffany's Burgers from Making Miracles
• Breakfast Spelt and Oats Muffins from Cook with Renu
• Egg & Bacon Sandwich (Homemade Egg McMuffin) from Amy's Cooking Adventures
• Eggplant Shakshuka from A Day in the Life on the Farm
• Famous Breakfast Burritos (copycat Lucky Boy) from Karen's Kitchen Stories
• Shrimp and Grits from Palatable Pastime
• Steamed Rawa / Semolina Balls from Sneha's Recipe
• Zege from Mayuri's Jikoni

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Lemon Garlic Butter Baked Scallops and Shrimp #FishFridayFoodies

The perfect make-ahead appetizer, Lemon Garlic Butter Baked Scallops and Shrimp are a simple-to-prepare family favorite.

This month I’m hosting Fish Friday Foodies and I challenged my fellow bloggers to use bivalves [i.e. clams (littlenecks, cherrystones, steamers, Atlantic and Pacific razors, quahogs, Manila, Geoduck etc.) oysters, cockles, mussels, and scallops] or gastropods (i.e. sea snails, limpets, winkles, whelks, abalone and conch) in recipes.

I am glad to say that many have done themselves proud and I am looking forward to seeing all of their recipes. We love all hard shelled seafood! 

Lemon Garlic Butter Baked Scallops and Shrimp

This recipe is adapted from one on The Lemon Bowl. It works well with small chunks of all sorts of seafood. If you don't have four 8 fl oz or 240ml ramekins, this can also be baked in one pan and spooned out to serve. 

Ingredients to serve four

4 slices brown bread

12 oz or 340g bay scallops

6 oz or 170g small peeled shrimp

2 tablespoons melted butter unsalted plus extra for the toast bases

Generous pinch lemon zest - save the rest for garnish

2 tablespoons fresh lemon juice

2 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon cayenne

For the topping: 

½ cup or 40g panko breadcrumbs

¼ cup or 20g parmesan cheese, grated

1 tablespoon olive oil

For garnish:

green onions 

lemon zest

Method 

If you are using frozen scallops and shrimp, thaw and drain well. Place on paper towels to dry completely or as best you can. Preheat your oven to 400°F or 200°C. 

Toast the bread and cut out circles to fit the bottom of your four ramekins. Butter the toast generously and put it in the ramekins.

In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. 

In a small bowl, mix together the panko, Parmesan and olive oil. 

Add the scallops and shrimp to the butter bowl. Stir to coat.

 

Divide the scallop/shrimp mixture evenly between the ramekins.

Divide the topping between the ramekins as well.

At this point you can refrigerate the dishes to bake later or bake in your preheated oven until the topping is golden and the shrimp and scallops are cooked through, about 15-20 minutes. Garnish with green onions and another pinch of the lemon zest to serve. Extra points if you have tiny forks. 

Enjoy!

Welcome to the bivalve/gastropod edition of Fish Friday Foodies! Check out the great recipes below. 

• Bacon Clam Chowder from Making Miracles
• East Indian Clams/Shimpies Curry from Sneha's Recipe
• Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
• Mussels with Leeks and Chilies from Karen's Kitchen Stories

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

Pin these Lemon Garlic Butter 

Baked Scallops and Shrimp!

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Chocolate Brandy Cake #BundtBakers

Both rich and somehow also light, this chocolate brandy cake with black pepper and cloves gets better and better each day! And that glaze! Perfection.

This recipe was further adapted from one I found on Cooking @ The New York Times with an introduction explaining that it was adapted for their publication from a recipe created by a pastry chef named Dol Miles. 

Of course, I had to look up Chef Miles. I discovered that she is the executive pastry chef for Frank Stitt’s three restaurants in Birmingham, Alabama and that growing up in Bessemer, Alabama, the chef learned to cook and bake from her mom, Cora Mae, and her aunt, Queen Ester Harris, who spent a career working in a school cafeteria.

A three-time James Beard Award finalist, Chef Miles was named Outstanding Pastry Chef by the James Beard Foundation in May 2018. It really thrilled me that a chef who initially learned her skills at home and not at a culinary institute won! By all accounts, her nominations and award are very well deserved. 

Chef Miles is known for taking southern classics like coconut pecan cake, sweet potato pie and bourbon-glazed pound cake to another level for fine dining, where a single slice will set you back nine dollars. I have no idea if some version of her boozy chocolate cake is served at the restaurants but it sure should be. The original called for whiskey and was served with a dusting of powdered sugar. I decided to kick it up a notch with VSOP brandy and a chocolate brandy glaze.

Chocolate Brandy Cake with Chocolate Brandy Glaze

Since I was baking this Bundt cake for a “celebrating love” theme, I used my Nordic Ware Elegant Heart pan. (<affiliate link) Unfortunately, this cake is so tender that it didn’t want to come out of the narrow part of the pan at the top of the heart. I suggest you use a traditional Bundt pan without a lot of nooks and crannies where the cake can get stuck to avoid this problem. 

Ingredients

For the cake batter:

3/4 cup or 170g unsalted butter, cut into 1-inch pieces, plus more for buttering pan 

3/4 cup plus 2 tablespoons or 85 grams unsweetened cocoa powder

1 1/2 cups or 355ml brewed strong coffee

1/2 cup or 120ml brandy

1 cup or 200g granulated sugar 

3/4 cup or 150g light brown sugar

2 cups or 250 grams all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine sea salt

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 3/4 oz or 78g dark chocolate candy bar, chopped (I used Ghiradelli 72% cacao.)

For the chocolate brandy glaze:

2/3 cup or 130g semisweet chocolate chips

2 tablespoons butter

2 tablespoons corn syrup

1 tablespoon brandy

Method

Preheat your oven to 325°F or 163°C. Liberally butter a 10-cup Bundt pan and dust it with 1-2 tablespoons cocoa powder, as needed.

In a large pot over low heat, warm the coffee, brandy, butter and remaining cocoa powder, whisking occasionally, until butter is melted. The batter for the cake will be mixed completely in this pot so make sure you use one that will be big enough for all of the ingredients. 

Whisk in sugars until dissolved. Remove from heat and set aside to cool.

In a bowl, whisk together flour, baking powder, baking soda, salt, pepper and cloves. 

In another bowl or measuring cup, whisk together the eggs and vanilla. 

Pouring slowly, whisk about a 1/4 cup of the warm chocolate mixture into the eggs.

Now slowly whisk egg mixture into chocolate mixture. 

Add dry ingredients and whisk to combine. 

Fold in the chopped chocolate bar.

Pour the batter into your prepared pan. 

Transfer the Bundt pan to the oven and bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. I also like to carefully turn the pan around about two-thirds of the way through the baking time so the cake browns more evenly. My oven has hotter and cooler spots and I find a rotation is helpful. 

Set the cake pan on a wire rack to cool.

To make the chocolate brandy glaze: Place the chocolate chips, butter, corn syrup and bandy in 2-cup microwavable measuring cup. Microwave uncovered on medium (50% power) for 1 to 2 minutes or until the chocolate chips have softened and the glaze can be stirred smooth.

Loosen the sides and middle of the cake with a toothpick and invert the pan on a serving plate. Hope the cake falls out nicely. If not, remove the stuck pieces and pop them back in their rightful positions on top the cake. Pour the chocolate brandy glaze over the cooled cake. 

Enjoy!

As mentioned above, this month's Bundt Baker theme is "celebrating love" which isn't just for Valentine's Day, of course. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out all the Bundt cake links: 

• Chocolate Brandy Cake by Food Lust People Love 
• Chocolate Mayonnaise Bundt With White Chocolate Ganache by Sneha's Recipe 
• Death by Chocolate Bundt Cake by Palatable Pastime
• Ferrero Rocher Bundt Cake by Magical Ingredients 
• Full of Love Chocolate Bundt Cake by Making Miracles
• Heart Healthy Chocolate Pumpkin Bundt by A Day in the Life on the Farm
• Here's My Heart Amaretto Bundt by Sweet Sensations
• Love & Chocolate Beet Bundt Cake by Patyco Candybar 
• Persian Love Cake, Bundt-Style by Culinary Adventures with Camilla

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Baby Eggplant Curry (Instant Pot)

This baby eggplant curry is spicy and warming, the perfect dinner on cold night or even a hot one! Serve with brown or white rice to complete the meal. 

It was my birthday last month and one of my gifts was the cookbook Instant Pot Asian Recipes for the Pressure Cooker (<affiliate link) by Patricia Tanumihardja. My husband and younger daughter know how enamored I have become of my Instant Pot – and we all love Asian cuisine - so it was an excellent choice. If you don't have an Instant Pot, you can make this recipe in a traditional stovetop pressure cooker. 

The recipes are pan-Asian with dishes from Vietnam, Thailand, the Philippines, Korea, Indian, Japan, China and, not to get political but also Taiwan. There are even a handful of desserts. I’ve bookmarked several recipes to try so stay tuned to see which one I’ll adapt next. There are so many that look tasty! 

Baby Eggplant Curry

As mentioned, this recipe is adapted from one in Instant Pot Asian Recipes for the Pressure Cooker. The original called for 2 tablespoons of brown sugar but it was just slightly too sweet for us so you will see that I put 1 tablespoon in the ingredients list. It was still delicious regardless but next time I will use only the one tablespoon I recommend below. 

Ingredients

1 lb or 450g baby eggplants 

1 teaspoon ground turmeric 

2 teaspoons salt, divided 

1/4 cup or 60ml canola or other light oil 

1/2 large yellow onion, halved and cut into thin crescents 

3-inch piece fresh ginger, peeled and minced

3 cloves garlic, minced 

3 tablespoons toasted sesame seeds 

2 teaspoons ground cumin 

2 teaspoons ground coriander 

1/2 teaspoons ground cayenne

Zest 1 lime

2 tablespoons fresh lime juice 

1 tablespoon dark brown sugar 

1/2 cup or 120ml water

1 can (13.5 oz or 399ml) unsweetened coconut milk

For the cornstarch slurry: 

2 tablespoons cornstarch

2 tablespoons cold water

To serve:

Toasted sesame seeds

Chopped cilantro

Optional: sliced hot red chili peppers

Method

Trim the baby eggplant of their stems. If they are as small as mine, you can cut them in half lengthwise. If they are bigger, quarter them. 

Put the eggplant in a colander, sprinkle with the turmeric and 1 teaspoon salt, and toss to coat. Let the eggplant sit in the colander over the sink for 30 minutes.

Slice the onion into thin crescents. Peel and mince the ginger and garlic. Measure out your spices and sesame seeds so they are ready to use when needed. 

Turn the Instant Pot on to sauté and add the oil and heat until it starts to shimmer. Add the onion, ginger and garlic and stir and cook until soft and translucent, 4 to 5 minutes. 

Add the sesame seeds, cumin, coriander, cayenne and cook for another 4 to 5 minutes, till the spices are fragrant. 

Add in the lime zest, lime juice and brown sugar. Stir well. 

Give your colander a shake to get rid of any excess liquid then tip the eggplant into the Instant Pot. Stir well to coat them with the spices and sauce.

Add in the 1/2 cup or 120ml water. Set the Instant Pot on manual for 2 minutes and make sure the valve is in the sealed position. When cooking time is up, carefully release the pressure by covering the valve with a cloth towel and turning the valve to vent.

Combine the cold water and cornstarch together in a small bowl to make a slurry. Remove the lid and add the coconut milk into the Instant Pot. Sauté on medium for 2-3 minutes. 

When the sauce just begins to bubble, quickly stir in the cornstarch slurry and cook for a few minutes, until the sauce thickens. 

Serve with a sprinkling more of toasted sesame seeds, cilantro and sliced red chili peppers, if desired. 

Enjoy! 

It's MultiCooker Monday so my friends and I are sharing recipes cooked in small appliances. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out all the links below. 

• Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
• Baby Eggplant Curry (Instant Pot) from Food Lust People Love
• Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories 
• Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
• Hearty Instant Pot Beef Stew from Making Miracles
• Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
• Instant Pot Veggie Dal from Magical Ingredients
• Slow Cooker Hungarian Goulash from Palatable Pastime
• Toaster Oven S'mores from Veggies First Then Dessert

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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Strawberry Almond Crumble

Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.

I was probably five or six years old when I first tasted a crumble. We lived in Pointe-a-Pierre, the Texaco “camp” in Trinidad where all the employees lived with their families. I suppose there were plenty of Americans but the houses on either side of us were English and Scottish. And being a former British colony, that influence was everywhere else on the island too.

Crumble, I discovered, is the simplest of desserts: Fruit topped with sugar, flour and butter and baked till golden. Over the years, I’ve challenged that recipe by mixing more than one fruit together – apple and rhubarb is a traditional and family favorite – and adding extras to the crumble, like today’s slivered almonds and oatmeal. Added bonus: when you need a gluten-free dessert, this is an excellent option.

The best part of crumbles is that they can be baked and served hot. Or baked ahead and served cold, at room temperature or even rewarmed. Like all crumbles, this strawberry almond crumble is the most forgiving of desserts.

Strawberry Almond Crumble

Do feel free to mix up the fruits with whatever is seasonal for you. If your fruit is more tart, you can add a little extra sugar to the filling. Sweeter fruit might need less sugar.

Ingredients
For the filling:
1 1/2 lbs or 560g fresh or frozen strawberries (hulled)
1/4 cup or 50g caster sugar
1/4 cup or 25g almond meal
2 tablespoons Pimm’s No. 3 Cup or alcohol of your choice - optional
1 tablespoon minute tapioca
1 tablespoon cornstarch
1/4 teaspoon salt

For the crumble topping:
2/3 cup or 50g 5-minute oatmeal
1 teaspoon baking powder
1/2 cup or 60g slivered almonds
1/2 cup or 100g demerara sugar
5 tablespoons or 70g cold butter (diced) plus a little extra for buttering deep pie dish

To serve: whipping or thick pouring cream

Method
Preheat your oven to 350°F or 180°C and butter a deep pie dish with butter.

In a large mixing bowl, toss together the hulled strawberries with the rest of the filling ingredients.

Pour the filling into the buttered dish and spread it around evenly.

Mix all of the crumble ingredients together stir.

Use a pastry blender or even a food processor on pulse to cut the cold butter into the dry ingredients until just combined. Do not over process into a paste.

Sprinkle the crumble on top of the filling.

Bake in the preheated oven for 40-45 minutes for fresh fruit or 50-55 minutes if you are using frozen.

Start checking for bubbling filling about 30-40 minutes in. Once it is bubbling, bake for about 10 minutes more. You need the filling to boil and bubble to help it activate the tapioca and cornstarch so it will thicken up.

Remove from the oven and allow to cool for about 10 minutes before serving.

If you are baking this a day or two before you are serving, cool the crumble completely, cover it with cling film and refrigerate. You can serve the crumble warmed in the microwave or oven but I must say that some folks love it cold.

Whether warm or cold, at our house, crumble is served with thick whipping cream. I suggest you do the same.

Enjoy!

This Sunday which is also Valentine's Day, of course, we are sharing dishes that would be great for your celebration. Check out all the goodness below. Many thanks to our host, Rebekah of Making Miracles. 

• Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
• Chocolate Chip Strawberry Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Dipped Strawberries by Amy's Cooking Adventures
• Grilled Grapes & Paneer Sticks by Sneha's Recipe
• Salmon with Peach Salsa by Making Miracles
• Strawberry Almond Crumble by Food Lust People Love
• Watermelon Mousse by Mayuri's Jikoni
• Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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