Redwall

Blueberry Pear Crumble – Redwall – Doomwyte

Blueberry Pear Crumble Recipe - Redwall

I didn’t discover the Redwall books until I was a teenager, but once I did, I was hooked. I love everything about these books. The simplistically beautiful setting, the adorable characters, and of course the descriptions of food! Food plays a major part in the lives of the creatures who live at Redwall Abbey, and the author goes to great lengths to describe the feasts in detail.

In Doomwyte, which is the 20th of the 22 books in the series, the characters have a marvelous picnic feast by the riverbank. Included in this feast is “damson pear crumble.” After some research, I discovered that damson is a kind of plum. I love plums, but they are not in season right now, so I had to leave them out. Pears aren’t in season either, but it is really easy to find canned pears…not so much with canned plums. To give the crumble a bit of the purple color missing from the plums, I added some frozen blueberries to the mix.

A “crumble” is also what we might call a “crisp.” Usually a base of syrupy fruit cooked with a crumbly oat topping. The great thing about this crumble is that it is really adaptable. You can make it all year long, using whatever fruit happens to be in season or whatever fruit you can find canned.

Blueberry Pear Crumble Recipe –

Doomwyte – Redwall

Ingredients

  • 2 cups pears, peeled and sliced
  • 1/2 cup blueberries, frozen or fresh
  • 1 Tbsp. lemon juice
  • 3 Tbsp. brown sugar
  • 5 Tbsp. quick-cooking oats
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 Tbsp. nuts (optional)
  • 3 Tbsp. butter, cold

Directions

  1. Place the pears and blueberries into a pie dish or deep baking pan.
  2. Sprinkle the lemon juice on top of the fruit.
  3. In a separate bowl, combine the brown sugar, oats, cinnamon, nutmeg, and nuts.
  4. Cut the cold butter into the oat mixture until combined and crumbly.
  5. Sprinkle the oat mixture on top of the fruit.
  6. Bake at 350 degrees F for 20 minutes.

I think the Friar might suggest serving this crumble with ice cream or whipped cream, but it is also perfectly delightful on its own.

I chose to leave out the nuts, because I don’t like them, but adding nuts would give this dish a distinctly Redwall feel.

 

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this costs you nothing extra!

Good food is meant to be shared!

Banana Almond Bread Recipe – Redwall

Nut breads make many appearances throughout the Redwall series, and it makes sense. Squirrels, mice, and other small critters do eat a lot of nuts and seeds. This banana almond bread was inspired by the nut bread Matthias eats for breakfast in the first Redwall book.

As a kid, I was never a fan of banana nut bread, but then I realized that it was the walnuts everybody used that I didn’t like. Banana bread is delicious, but I am not a fan of walnuts. So, when I decided to make a nut bread inspired by Redwall, I set out to find a recipe that used a different kind of nut. I found all sorts of interesting recipes, including a coconut bread with macadamia nuts, which sounded amazing, but I figured macadamia nuts were a little too exotic for Redwall. I finally settled on a banana almond bread recipe from Your Cup of Cake. I altered the recipe a bit to fit my needs. First, I incorporated the almonds into the bread itself, whereas the original recipe put the almonds on the top. Second, I divided the recipe in half to make only one loaf instead of two.

Cook up a loaf of this banana almond bread for the perfect Redwall breakfast.
Cook up a loaf of this banana almond bread for the perfect Redwall breakfast.

Banana Almond Bread Recipe

Ingredients

  • 1/4 cup unsalted butter (1/2 stick), softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 ripe bananas, mashed
  • 1/2 cup slivered or sliced almonds

Directions

  1. Beat together the butter and sugar until well incorporated.
  2. Add the egg, and mix until fluffy
  3. Pour the milk and flavor extracts into the mix, and stir well.
  4. Sift in the flour, baking soda, baking powder, and salt, and mix until just incorporated (don’t overmix!)
  5. Add the bananas and almonds and mix until you can’t see big chunks of banana anymore.
  6. Pour the batter into a greased loaf pan.
  7. Bake at 350 degrees F for 60 minutes, or until cooked through and browned on top. If the bread starts to get too brown on top before it’s finished cooking in the middle, cover it with some foil for the duration of the cooking period.

Let me tell you, this almond bread smelled absolutely divine while it was baking, and it tasted amazing, too. I can’t wait to experiment with other nut breads in the future, perhaps for another Redwall breakfast menu!

 

This post may contain affiliate links, which means I receive a small commission from all sales made through those links. Rest assured, this costs you nothing extra!

Good food is meant to be shared!