Ground cherry and stone fruit crumble with espresso whipped cream

A crumble recipe with some unexpected ingredients

by Eat North

New year, new season of Chopped Canada.  Emma Beqaj, chef and owner of Emma's Eatery in Toronto, was the first winner out of the gate in 2016 for the show's third season. The George Brown chef school grad has cooked in the kitchen of BUCA Osteria & Enoteca and has lived abroad in Spain, where she soaked up knowledge in an array of cuisines. Here, she shares her recipe for a crumble that has a variety of different textures and flavours.

Filling

1 cup ground cherries, halved
2 apricots, chopped
1 cup cherries, pitted
2 stems yarrow, chopped
1 tsp vanilla
1 tbsp flour or cornstarch

Mix all ingredients together in a bowl and divide between four ramekins. 

Topping

1 cup rolled oats
1 cup butter
1 cup brown sugar
1 cup almond slices

Preheat oven to 350 F.

Mix all of the topping ingredients together and crumble over the top of fruit ramekins. Bake 30 minutes, or until golden brown. Allow to cool for 5 minutes. 

Whipped cream

1 cup whipping cream
1 tbsp ground espresso
1 tsp vanilla

Whip the cream, espresso and vanilla until it forms loose peaks. Top with fresh chopped mint and toasted almond slices.

Yield:
4 servings

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