That’s weird: Beet, raspberry and chocolate crumble May 31, 2015
The great thing about the growing interest in food and home cooking is that people are experimenting with new ingredients, new flavor combos, and creating new twists on classic dishes.
That’s Weird is a new series of posts where we’ll showcase fun twists on classic recipes by throwing in ingredients that you wouldn’t expect. Essentially, we’re combining flavors and textures that naturally compliment each other to create delicious and simple recipes. We promise they’ll all be tasty and not weird to the point that those picky eaters out there won’t even give them a try.
The beet and chocolate combo is not that new – you may have seen recipes for beet brownies or beet chocolate cake before (we love Deliciously Ella for inspiration on healthy twists on classic comfort foods). We’ve always thought that this delicious rich vegetable works perfectly in deserts, mostly due to it’s naturally high sugar content and gorgeous color. In fact we like to use it in very much the same way one would use a fruit – mixed into cocktails, deserts, or even roasted with honey! Today, we’re pairing this delicious ingredient with one of our favorite ingredients, chocolate of course, to create a crumble we’re sure you’ll be making all summer long!
- 2 small beets
- 2 cups of raspberries
- 1 cup dark chocolate
- 1/2 cup of water
- 1 tbsp maple syrup
- 3 cups flour
- 1/2 cup sugar
- 1/2 cup oats
- 1 cup butter
- Preheat the oven to 350 degrees
- Peel and thinly slice the beets and line the bottom of your baking dish
- Boil the water and mix with the maple syrup. Pour this over the beets
- Chop the chocolate and wash the raspberries and lay these over the beets
- Add the butter, sugar, oats and flour to a bowl and crumble together with your fingertips, until it forms a nice buttery crumbly consistency.
- Pour this over the beets, raspberries and chocolate and bake for about 20 minutes – until the crumble is golden brown
Happy Cooking and Enjoy!