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The culinary compensation for the recent rapid slide in temperature is the rapid rise in scrummy seasonal fruits – pears, English apples, blackberries, figs, plums, quinces. My Victoria plums are finished but next week I plan on raiding the local woods to claim a basket of brambles – free nippy sweeties to be eaten as I go, with any left going into jam, dessert and sauce-making. Even nectarines and peaches are still with us for awhile.

To welcome in these crisp and uber-flavoursome replacements for the succulent and summery berries, my Roasted Fruit with Baklava ‘Crumble’ is the easiest of recipes. But easy doesn’t mean unimpressive. Oh no. This light deconstructed baklava takes care of that. 


Usually when I think of baklava I think of honey-drenched, tooth-aching pastry morsels stuffed with walnuts and spice. Lovely with strong coffee to be sure, but there is always the pang of guilt and rush for the toothbrush to consider. And for me they are really just too sweet. I have my vices but baklava is not one of them :D

Last week some kind person brought two pretty pink  boxes of baklava into the Edinburgh Maggie’s Centre. I clocked them out of the corner of my eye but they didn’t tempt me at the time. But something definitely registered because I dreamt this very recipe that you see below. Luckily it was one of those before you wake dreams so I fought hard to remember it and write it down.

Do you do that? Do you wrestle with dreamt ideas before they fade? I hope so. I am beginning to feel like such a weirdo with my vivid dreams. And that’s not including that I can, to an extent, control my dreams: every night I stop myself driving off cliffs, missing final exams and standing naked while addressing the UN. But I didn’t want to control this baklava dream. No need to. The crunchy, shattering phyllo shards were perfection over top soft, melting fruit. At least in my dream. I had an inkling this would be  good in real life and luckily my family and yesterday’s nutrition group thinks I am right. On this occasion at least. Sweet dreams indeed.

I will keep this short and sweet (yes, pun intended) as I have packing and sorting to do. No, not another warm weather holiday (drat). Tomorrow I am catching a ridiculous-o’clock train to London where I will join a bevy of beautiful (and handsome) food bloggers for Food Blogger Connect 2012 (my mug is further down the cover page today). The three-day itinerary is crammed from breakfast to bedtime with workshops, talks, demonstrations, networking opportunities and, of course, eating.

To say I am looking forward to FBC2012 is an understatement. I have no idea what to expect really, but I hope to apply much of what I learn to making this a more readable, attractive and informative blog. So watch this space. I probably won’t dedicate a whole post to the highlights of the meet-up but I will share some snippets and direct you to fellow bloggers who will be giving a fulsome overview.

Before I let you go, I must say a big ‘thanks’ and give a virtual hug to Susan over at M.O.O.N.Organics. I did her the smallest of favours (really very tiny) and she sent me a cute little cloth bag of her handmade, organic skin care products. I am so loving the Golden Perfection Serum, Susan! Please have a look at Susan’s website if you are needing some lovingly made organic products made from well-researched ingredients – she really knows her stuff. She also writes a sassy blog about current health and nutrition issues (she’s a nurse too). I learn something, and have a good laugh, every time I read The Savvy Sister.

Autumn is such an exciting time for food. I am really loving the farmers’ markets right now. Even the supermarkets are getting in some great, local produce. What autumn fruits and vegetables are you looking forward to eating? What will you do with them? Are you doing any foraging or harvesting right now? 

Roasted Fruit with Baklava ‘Crumble’

 
Last Year: North African Okra Tagine with Spiced Crispy Tofu
 
Track of the Week:  Tribes’ Corner of An English Field – from their fantastic debut album. Quite Libertine-ish. Fab lyrics and old-skool feel.
 
Super simple and healthy pud from a handful of ingredients. Use whatever roastable fruit you have (ie, not citrus) and add complementing spice – or not: the baklava crumble is the crunchy, delicate and oh-so moreish constant. Try this anytime you have a leftover sheet or two of phyllo. Serve with thick yogurt, warm custard or cream.
 
3 small pears (under- or over-ripe is fine)
3 nectarines or peaches (ditto)
A handful of raisins or other dried fruit, such as cranberries, figs or cherries
½ tsp cinnamon OR small stick of cinnamon
2 tbsp agave nectar or good honey (you can ditch the agave if your fruit is very sweet but it makes for lovely juices)
4 tbsp water or apple juice (or a bit more if the fruit is hard)
 
Baklava Crumble
 
1 long sheet or two smaller sheets of phyllo pastry (more if you like)
2 tbsp butter OR coconut oil
2 tbsp agave nectar or honey
½ tsp cinnamon
small handful of walnuts or pistachios, dry toasted and blitzed into rough-fine crumbs (nothing too chunky)
 
Slice the pears into wedges and take out the core. I used Rocha pears and cut them into six wedges. With the nectarines/peaches cut in half, removing the stone, then half again and cut these wedges in two for large pieces. See the image below to see how I cut these. Pop the fruit in a roasting tin and add the dried fruit, cinnamon, agave and water. Give it a stir, cover with foil and put in a 180C/350F oven for 20 minutes. Remove the foil and increase the heat to 200C/400F, and continue roasting for another 10 minutes. If your fruit is quite under-ripe, add extra time until it is soft to the point of a knife, but not at all mushy. 
 
While the fruit is roasting make the baklava crumble. Take the phyllo sheet and cut into quarters, then stack these and roll them to make a fat cigar. Slice the rolled phyllo into strips. Pop these into a bowl while you make the baklava syrup.
 
Melt the butter/coconut oil with the agave/honey and cinnamon. Let it cool for a minute before carefully tossing with the phyllo strips. I used a fork to drizzle in the syrup and to lift rather than stir the delicate phyllo. Decant the coated phyllo onto a baking paper lined tray, separating the strands if you can – or clumps is fine too – sprinkle over the walnuts and bake in a 200C/400F oven (with the fruit if you like) for about 4-5 minutes, or until evenly golden. You may need to fork it around to even out the colouring process. If you want it a bit clumpy use a little more syrup and butter (teaspoon more of each), bake a tad longer and keep an eye on it. I did it both ways and it was delicious. The baked baklava crumble keeps for a few days in an airtight container so make more than you need for one dessert if you like. This might also be nice to add texture to a fruit and yogurt bowl.
 
Top the warm, roasted fruit with a little haystack of baklava crumble and serve with custard, thick yogurt or cream. Serves 4-6.
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29 thoughts on “Roasted Fruit with Baklava ‘Crumble’

  1. i love this idea – pinned!!!

  2. You are seriously a girl after my own heart…most of the time I get my best recipe inspiration from dreams! This treat is a real beauty, and that Baklava Crumble was pure genius. I hope you have an amazing time at the conference, I bet it will be so much fun!!

    1. I am so glad I’m not going mad, or at least there are other mad people! I will take your baklava crumble approval to heart. I trust your judgment implicitly.

  3. Keep dreaming! This looks totally gorgeous and I look forward to trying it soon.
    Have a great time in London, sounds brilliant and I look forward to hearing all about it next week.
    As for foraging, well I suppose raiding Dads veggie plot this morning doesn’t count (Mmm, red & yellow chard, purple kale, beetroot, feathery leafy things that I don’t even know the name of and some massive flowering mint to stick in a vase – result!) although I’m defo going bramble picking next week and bilberry picking the week after – cant wait.
    Have a great trip! x

    1. But it does! I am counting scrumping and picking from my own back garden, so you can count your Da’s garden too :D When are you taking me mushroom picking btw? We never went last year. *sad face*

  4. Hey, that’s right! We shall plan it next week but we need to go soon. We shall go for ceps, as they are easy to find and identify. Oh, I’m all excited now :)
    ps I enjoyed your 60 seconds with Kellie on the food blog site – autograph now please…

  5. ModernAlice says:

    Reading this made my mouth water! I wish my dreams were this yummy. I cannot wait to make this soon. It’s going to the very top of my to-do list!

    1. Cheers for that :D We just had some leftover baklava crumble on roasted figs with some custard.Another idea to mull over…

  6. I was so hungry.I cannot wait to make this soon.Cheers for that

  7. Allison says:

    Oo, nice idea! This sounds delicious (and not too sweet)!

    1. Thanks for that. This offbeat version certainly won’t give you toothache :-)

  8. eastofedencook says:

    Oh my Kellie, what an enticing crumble! The baklava inspired topping is just stellar. I do adore seasonal fruit and am torn between the last of the summers peaches and plums and the new crop of apples and pears. A truely wondrous dilemma!

    1. Oh Deb, just have ‘em all honey. I certainly will!

  9. I can’t control my dreams, and they tend to fall into the category of action adventure rather than something that would work on the food channel (sort of the reverse of my waking life – probably not good thing). Really like this idea. It’s definitely a much healthier option than the butter, sugar, oats and flour that usually end up on my baked fruit – while still imparting some crunch. Another one on my list of things to try.

    Have fun at the food blogger meet-up – looking forward to hearing how it went and what you learn.

  10. Hi Kellie, it was nice to meet you at FBC, ‘though much too brief! Your blog is right down my alley, so don’t mind me as I go through your archives for some healthy kitchen inspirations, starting with this scrumptious treat. I’ve yet to acknowledge that we’re in the midst of Autumn, but once I do, I shall enjoy comforting warm soups of tubers.

    1. Hi Grace! Great to meet you too – and all the other fabby food bloggers at FBC. What a whirlwind of a weekend – I’m cream-crackered :D
      My Index is non-existant but I am almost finished hand-doing one (yes, if I was self-hosted I could have a plug-in for all that…). Thank you for persevering with the archives. I will come over soon and check you out too. Thanks so much for commenting. I really appreciate it, Grace.

  11. hi Kellie, this is a lovely combination – a great idea to add crunch with the baklava crumble and I adore roasted fruit as a healthy dessert. It was great meeting you this weekend, and hope you got home safely. x

    1. Hello there Nazima. It was a true pleasure to meet you and get a few chances to talk and get to know each other. But they did keep us busy:D I hope it is not another year before we and have chance to meet up. Although my waistline says differently!

  12. This delicious fruit dessert is just perfect. Full of flavour and a nice bit of texture from the filo pastry. Perfect as it isn’t too bad for the waistline! It was lovely to meet you briefly at FBC and I hope if you come down for any other events that we can meet up again. Your job sounds so interesting and your food and photos are inspiring :-)xx

    1. So good to meet you too, Laura. I hope to come down for other events so perhaps we will meet up before the next FBC. Glad you like the look & intent of the fruity baklava crumble. Thanks for stopping by :-)

  13. Wow!! I need this right now:) Seriously what a great dessert or even breakfast idea. Thanks for sharing.

    1. Yes, it would make a good breakfast, with a big spoonful of yogurt and maybe a spoon of fresh berries too. Thanks for stopping by, and for commenting.

  14. Natalie Ward says:

    I love that we are both doing “alternative crumbles”, yours is very exotic, I will try it soon as I have to make a Spanikopita (practice for a workshop i’m doing) and you wouldn’t believe how difficult it is to get hold of filo pastry here! Wish I was gping to the fbc, have a fab time, it would be lovely to meet you in person!

    1. Maybe FBC next year?! I love your healthy olive oil crumble idea. I had thought of using o/o before but thought ‘nah, it won’t work’ but I trust you implicitly so will give it a go. Great idea.

  15. A stunning recipe and very unique – a must-try for sure! I do also dream in food sometimes!

    1. We are all coming out of the woodwork with our foodie dreams! I had another one last night to do with reubens, of all things. Watch this space ;D

  16. narf77 says:

    Now THIS is my kind of pud. It looks amazing…roasting the fruit would result in a mellow flavour sensation and adding a crisp baklava topper is a genius idea. Pears are de rigueur at the moment and their gorgeous perfume would pair amazingly with this topping. This is something that is going to appear in our future menu ASAP. Cheers for sharing and again, your taste in music is impeccable :)

If you have time, I would love to hear from you. Thanks so much!

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