Delish

Made dinner for my friend Amy tonight.

Last week was at her house, and we attempted to make a dessert crumble. I say attempted because early on in the process she encountered a container of sugar that had been webbed over by moths - I don't understand, and I didn't look at it, but I didn't need to, her face said everything I needed to know. I calmly asked her for a plastic bag, into which I double and triple knotted the container, and then left it on the balcony. We used white sugar in a different container instead; it was only after a great dinner, and 20 minutes of apple & fig smells wafting from the oven, that we finally tried the dessert.
"Mmhm, apples!"
"Huh, this is, uh, salty."
"Yeah, really salty."
So tonight was my week, and I didn't know what to make, but I came across a recipe for a savory crumble via a blog via another blog that I read. Seemed like the perfect thing.
I never use recipes, btw. I'm nearly categorically against them. But hey! This was great.
From cannelle et vanille, which has beautiful pictures, here's the recipe:
(I couldn't find quinoa flour or brown rice flour, so I used a little more cooked quinoa, and regular white flour. Worked fine. The cooked quinoa got a little hard so I'd use closer to the recommended amount. The woman who writes the blog makes everything gluten free, which explains the various grain flours and alternative ingredients.)
(Also, it seems complicated, but it totally is not.)

Red kuri squash, apple and quinoa crumble

serves 4 to 6

Crumble topping

1/2 cup (70 g) superfine brown rice flour
1/2 cup (70 g) quinoa flour
1/2 cup (70 g) cold cooked quinoa
1/2 ounce (15 g) finely grated Idiazabal or Manchego cheese
3 tablespoons finely chopped parsley
1/2 teaspoon ground black pepper
6 tablespoons (90 ml) olive oil

In a bowl, whisk together the first six ingredients. Add olive oil and stir until a sand-like crumble forms.

Chill the crumble while preparing the filling.

Filling

2 tablespoons olive oil
1/2 medium leek, thinly sliced
1 clove garlic, minced
1/2 medium red kuri or hokkaido squash, peeled and diced (about 3 cups diced)
1 tablespoons finely chopped parsley
3 sage leaves, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
2 medium Gala apples, peeled and diced
3/4 cup (185 ml) chicken stock
1 ounce (30 g) goat cheese, crumbled

Preheat oven to 400F (200C)

In a large saute pan, heat the olive oil over medium heat. Add the leek and garlic. Cook for 5 minutes until tender, but not browned. Add the squash, parsley, sage, salt, pepper, and coriander. Increase heat to medium high and stir. Cook for 5 minutes stirring occasionally.

Add the chicken stock and cook for another 5 minutes. Add the apples and cook another 5 minutes until soft but not mushy.

Transfer the filling to a greased baking dish or individual over-proof bowls. Top with the crumble.

Bake the crumble until topping golden and filing bubbling, about 30 to 40 minutes for a larger dish and 20 minutes for individuals. Serve warm.