Healthy Dessert Recipe: Cherry-Berry Crumble Pie
Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients. The Picky Eater chronicles her adventures creating healthy recipes that her “fast food loving husband” enjoys. You'll also find healthy lifestyle tips, recipe makeovers, snippets of Anjali's everyday life, and other personal anecdotes along with her recipes on her blog. More about Anjali: She is a traveler, adventurer, cooking- show addict, lover of veggies, self-taught chef, and a Bay Area native. Follow her on Twitter, Facebook, Pinterest, or Google+.
Today, we have a sinfully delicious recipe, which will not only satisfy your sweet tooth, but you won’t have to count the calories or worry about it going straight to your thighs. This guilt-free treat is low in calories and high in fibre. Today’s recipe is a Cherry Berry Crumble Pie with a homemade crust. And the secret ingredient is we’ll be using omega-3 buttery sticks instead of regular butter, as they cut the fat by 28 percent without, compromising on the flavour. So, it will taste just as good as your mama’s home-made pie.
1 cup all purpose flour (The Picky Eater Swap: use whole wheat flour instead of regular all purpose flour – it works great)
6 tablespoons Smart Balance Omega-3 Buttery Sticks, cold, and cut into 1/2 inch cubes
1 1/2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons water
1 ounce sliced almonds, finely chopped
1/4 cup brown sugar
1/2 cup dry oatmeal, processed in food processor until coarsely ground
2 tablespoons flour
2 tablespoons Smart Balance Omega-3 Buttery Sticks
1 cup pomegranate cherry juice (The Picky Eater Swap: Try sugar-free juice to eliminate some calories & sugar)
24 oz frozen pitted tart cherries, thawed, juice drained and reserved
1/4 cup cornstarch
1 cup sugar
1/2 teaspoon almond extract
1/2 cup dried blueberries
1.Preheat oven to 475 degrees F.
2.Place all, but the water in a medium bowl.
3.Using a pastry cutter, or 2 knives, cut the Smart Balance Buttery Sticks into the flour to achieve a “pea” size crumble.
4.Stir in the water, 1 tablespoon at a time, and gently form into a ball. Do not knead the dough.
5.Place on a sheet of plastic wrap, top with another sheet of plastic wrap.
6.Press down to flatten slightly and roll to a 10-inch diameter circle.
7.Place dough (covered with the plastic wrap) on a dinner plate and refrigerate 15 minutes to chill quickly.
8.Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up).
9.Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.
1.Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl.
2.Cut in Smart Balance Buttery Sticks until mixed and crumbly; set aside.
1.To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup.
2.Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.
3.Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil.
4.Reduce heat and cook and stir 2 minutes.
5.Remove from heat and stir in almond extract.
6.Mix hot liquid filling with cherries and dried blueberries.
7.Pour fruit filling into pie crust. Sprinkle topping over filling.
8.Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.
9.Cool completely before serving.
Makes one 9-inch pie, 8 to 10 servings
*Images courtesy: © Anjali Shah