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Cinnamon-sugar fried wontons with mixed fruit and oatmeal-pine nut crumble

SERVINGS
Serves 4; Prep time: 30 minutes Servings
RATE THIS RECIPE
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SERVINGS
Serves 4; Prep time: 30 minutes Servings
RATE THIS RECIPE
(0)

Ingredients

Fruit
  • 2 peaches, diced small
  • 1 pint strawberries, quartered
  • 1 pint blueberries
  • 2 pint plums, diced small
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup basil, chiffonade
  • 3 cup limes, juiced, zested
  • Cream
  • 2 peaches, diced small
  • 1 pint strawberries, quartered
  • 1 pint blueberries
  • 2 pint plums, diced small
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup basil, chiffonade
  • 3 cup limes, juiced, zested
  • 1/4 cup heavy cream
  • 1 cup cool whip
  • 1/4 cup coconut cream
  • 1 teaspoon Mexican cinnamon
  • Crumble
  • 2 peaches, diced small
  • 1 pint strawberries, quartered
  • 1 pint blueberries
  • 2 pint plums, diced small
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup basil, chiffonade
  • 3 cup limes, juiced, zested
  • 1/4 cup heavy cream
  • 1 cup cool whip
  • 1/4 cup coconut cream
  • 1 teaspoon Mexican cinnamon
  • 1/2 stick unsalted butter
  • 1/2 cup flour
  • 1/2 cup light brown sugar
  • 1/4 cup pine nuts
  • 1 cup oatmeal
  • Gyoza
  • 2 peaches, diced small
  • 1 pint strawberries, quartered
  • 1 pint blueberries
  • 2 pint plums, diced small
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup basil, chiffonade
  • 3 cup limes, juiced, zested
  • 1/4 cup heavy cream
  • 1 cup cool whip
  • 1/4 cup coconut cream
  • 1 teaspoon Mexican cinnamon
  • 1/2 stick unsalted butter
  • 1/2 cup flour
  • 1/2 cup light brown sugar
  • 1/4 cup pine nuts
  • 1 cup oatmeal
  • 1 cup 1/4 cup sugar
  • 1 tablespoon mexican cinnamon
  • 6 tablespoon gyoza wrappers
  • Preparation

    Baking Directions:

    Fruit:Mix all fruit in bowl.

    Add sugar, water, half of basil and lime juice in nonreactive pot.

    Bring to boil.

    Let cool until warm.

    Pour over fruit and place in fridge.

    Add in remaining basil when cool.

    Cream:Whip heavy cream until stiff, whisk in Cool Whip, coconut cream and cinnamon.

    Crumble:Mix all in mixer.

    Crumble onto the nonstick pan and bake at 350 degrees until lightly browned, stirring to break up every 5 minutes.

    Gyoza:Mix sugar and cinnamon together.

    Cut wrappers into 4 triangles.

    Fry at 350 degrees until lightly browned.

    Dust with sugar.

    Serving Directions:

    Add fruit in bowl.

    Top with a dollop of cream and with crumble.

    Serve with fried wonton (gyoza).