Friday, February 22, 2008

Berry-licious

At least once a year most San Diegan's will make the windy drive up to the mountains to the east to the historic mining town of Julian. The gold is long gone but the town is making bank off the tourists wanting a day of country charm and a slice of Julian's famous pie.



The main street (about 3 blocks long) is filled with historic buildings turned quaint shops which thankfully always seem to be spared from the wildfires. It's a great day trip. I always come home with an unusual jam or mustard made from pomegranates or prickly pears or something equally as cool. The Old Julian Book House is my favorite stop. It's a great used bookstore where I never fail to find a cookbook I just can't live without. I usually head up in the Fall during the height of apple season but the Spring is nice too when all the cold mountain flowers are blooming.


A trip would not be complete without a slice of pie. My favorite is the Apple Mountain Berry. A yummy blend of apples, raspberries, strawberries and boysenberries and topped with crumbs. Here's my weight loss surgery friendly version...


Shelly's Baked Apple Berry Crumb with Caramel Drizzle

2 Apples, chopped
1/2 cup Mixed Berries, frozen defrosted
1/4 teaspoon Cinnamon
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)

Topping
1/3 cup Raw Almonds
1/3 cup Steel Cut Oats
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter

Caramel Drizzle
15 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk

Peel and chop apples. Toss with berries, SF syrup and cinnamon and fill 4-4 oz. ramekins. Set aside.


Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed. Sprinkle clumps of the topping equally over each ramekin of fruit. Bake at 350 for 30 minutes or until golden.


Nuke SF caramels and vanilla soy milk till melted. Stir to combine. Drizzle over cooling crumbs. Serve hot or cold.

5 comments:

Anonymous said...

Wow, looks yummy. I'm actually about to cook some Basa right now. Hope you have a great weekend.

-Peter
www.RandyBlueRipped.com

Anonymous said...

I love Julian. I can't get much time off from work so it makes a quick get away. In fact, I go by myself when I need a complete rest. I love staying at the Orchard Hill Inn, it's beautiful and right above the 4 corner stop. When my daughter was little we would go to Shadow Mountain B&B. We stay in the "Gnome Home". It looks like a tree and has a waterfall shower- fun! It's been difficult for me to travel for the last several years, but now, 75 lbs lighter...Thanks for reminding me of my little retreat! I am going to plan a trip to Julian soon, something to look forward to.

thanks also for the spectacular recipes, they, or should I say YOU, inspire me!

Take care, Jo

kerrig said...

Looks great! I love Julian, & have been there many times. Mom's is the best!

Kim said...

Julian is one of the reasons I miss living in San Diego. Such a beautiful ride out there, and then such yummy treats when you arrive.

I don't comment much, but YOU are the reason I am addicted to pizza. I use Flaxseed wraps because Mission brand isn't so popular out on the East Coast.

Thank you for all the yummy recipes and food porn. And for being a huge inspiration in a teeny little package.

Kim

mt1pockets said...

Great site graduated from Vista High Vista, Ca. moved to Tennessee right after but parents lived in Julian worked and lived at the Girl Scout camp which owns 1/2 of Julian, younger brother and sister went to school their and worked at the dinner theater. Going in April Fools Day for RyN. Thanks for the memories. Bob