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Cooking with Chef Singh
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Posted on Apr 06 2001
Berry and Pineapple crumble
Ingredients: Make 10 to 12 Portions
1- pound box yellow cake mix
14 tablespoons (13/4 sticks) chilled unsalted butter, cut into pieces
3/4 cup (packed) dark brown sugar
1/2 cup oats
1 teaspoon ground cinnamon
1 * cups chopped pecans
2 1- pound bags frozen unsweetened blueberries
1 20- ounce can crushed pineapple in heavy syrup
Vanilla ice cream (or your liking ice-cream)
Method: Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine cake mix, butter, 1/4 cup sugar, oats and cinnamon in large bowl. Rub together with fingertips until mixture resembles coarse meal and holds together in large moist clumps. Mix in pecans. Mix frozen blueberries, pineapple with syrup and remaining 1/2cup sugar in prepared dish. Cover fruit with cake-mix topping.
Bake crumble until fruit is bubbling thickly and topping is brown and crisp, about 45 minutes. Let stand 15 minutes. Serve warm with ice cream.
Chef’s cooking trivia: With Dessert & sweets all sorrow are less.
Easter Treat: Chef Singh says there’s no better way to celebrate the Easter than doing it the Hard Rock Cafe way. Hard Rock’s Sunday Culinary Creation on April 15 is a sure treat that will rock food lovers’ taste buds from day in to day out.
Hard Rock is also coming out with a “Decorate Your Egg Contest.” Entries should be submitted before April 15. The contest is open to all ages and would be divided only to Kids and Adults categories. Judging will be on Easter Sunday.
