Andean Crumble
Background & History of Andean Crumble
The Andean Crumble is a unique fusion of traditional Andean ingredients and the universally loved dessert dish, the crumble. This dish draws inspiration from the rich and diverse culinary history of the Andean region, which spans across countries like Peru, Bolivia, Ecuador, and Colombia. The Andes are known for their diverse climates and ecosystems, which produce a variety of ingredients that form the foundation of many local cuisines.
Potatoes, quinoa, and corn have been cultivated by the indigenous people of the Andes for thousands of years. These ingredients have high nutritional values and have sustained various Andean civilizations throughout history, including the Inca Empire. As these ingredients have started to gain international attention, chefs and home cooks alike are exploring innovative ways to incorporate them into different cuisines. The Andean Crumble is one such culinary creation that marries the heartiness of the Andes with the sweet, comforting aspects of a crumble dessert.
Ingredients for Andean Crumble
- Quinoa - 1 cup
- Purple Potato - 2 medium-sized, diced
- Sweet Potato - 2 medium-sized, diced
- Corn - 1 cup, kernels removed from cob
- Blackberries - 1 cup
- Strawberries - 1 cup, hulled and halved
- Brown Sugar - 1/2 cup
- Butter - 1/2 cup, chilled and cut into small pieces
- Oats - 1 cup
- Cinnamon - 1 teaspoon
- Vanilla Extract - 2 teaspoons
- Salt - a pinch
- Lemon Juice - 1 tablespoon
Preparation Steps
Begin by rinsing the quinoa thoroughly under cold water. Place it in a pot with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until all the water is absorbed and the quinoa is fluffy. Allow it to cool.
Next, prepare the purple potatoes and sweet potatoes by peeling and dicing them into small pieces. Steam them until they are tender but firm, approximately 10-15 minutes. Set aside to cool.
Fruit Filling
In a mixing bowl, combine the blackberries and strawberries with the lemon juice, 1 teaspoon of vanilla extract, and half of the brown sugar. Gently mix to ensure the fruits are evenly coated, and let them sit for about 15 minutes to release their juices and meld flavors.
Crumble Topping
In a separate bowl, mix the cooled quinoa, remaining brown sugar, oats, cinnamon, and a pinch of salt. Add the chilled butter pieces, and using your fingers, rub the mixture together until it resembles coarse crumbs.
Assembling the Crumble
- Preheat your oven to 350°F (175°C).
- In a baking dish, spread the prepared fruit mixture evenly across the bottom.
- Layer the cooked purple potatoes, sweet potatoes, and corn over the fruit.
- Sprinkle the quinoa crumble topping evenly over the layered ingredients.
- Bake in the preheated oven for about 30-35 minutes or until the topping is golden brown and crisp.
Monitor closely and use a cooking timer to ensure perfect timing.
Enjoying Your Andean Crumble
The Andean Crumble is best enjoyed warm, preferably straight out of the oven. Its combination of sweet fruits with hearty ingredients like quinoa and sweet potatoes creates a unique taste experience that is both satisfying and intriguing. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its dessert qualities. Alternatively, it pairs wonderfully with a cup of herbal tea for a comforting afternoon treat.
This dish not only provides a delicious dessert option but also serves as a conversation starter by introducing lesser-known ingredients from the Andean region to your guests.