So….it has only taken me 3 months to post this recipe (Eek! Sorry.). This recipe came to mind this morning as I started daydreaming about apples and how great this berry crumble would be with an apple filling. Time to get this on the blog.
I looooooove this time of year when the mornings and evenings are cool and crisp, yet the days are still sunny and beautiful. If you have never experienced an Idaho Fall, you really need to. The leaves are starting to turn all sorts of gorgeous colors which makes hiking extra fulfilling.
My little one and I have already begun fantasizing about apple picking; I’m pretty sure it’s in the cards for us one of these next few weekends. All that to say that this Paleo Crumble will become an apple crumble here real soon.
- 6 cups packed sliced fruit (I used strawberries, blueberries, and raspberries)
- 1 Tbs. arrowroot powder
- Juice of ½ lemon
- 2 Tbs. coconut sugar
- 1 ½ cups Bob’s Red Mill Paleo Baking Flour
- 3 Tbs. coconut sugar
- 2 tsp. baking powder
- 6 Tbs. cold organic cultured butter
- ¼ cup milk of choice (I used almond milk)
- 1 tsp vanilla extract
- Pinch of salt
Preheat oven to 350 degrees convection bake.
Mix the filling ingredients together in a large bowl and pour them into an oven safe baking dish (I used a 2 ½ quart Corning Ware glass baking dish).
In a separate bowl add all of the dry ingredients and whisk together. Once whisked add in the vanilla and cut in the cold butter until it resembles a coarse meal. At this point the crumble topping will stick together a bit when pressed.
Place the crumble on top of the prepared berries and distribute evenly.
Bake at 350 convection bake for approximately 35-40 minutes (turn the crumble 180 degrees halfway through baking) until the fruit bubbles and the topping is nice and golden brown. Watch closely so the topping does not burn. If your topping is browning too quickly, tent with foil.
Remove from oven and allow to cool 10-15 minutes prior to serving. Pairs well with vanilla ice cream.
For a printable version of this recipe click HERE.
It is time again for Secret Recipe Club. Once a month I participate in a fun and inspiring blog swap of sorts. This month I was assigned Erin’s blog, A Tale of One Foodie’s Culinary Adventures.
Erin’s favorite part of cooking and baking is doing it for other people…a girl after my own heart! She started the blog as a pseudo journal so she could keep track of all the cooking, baking and wine tasting she does. While cruising through her blog I saw many mouthwatering dishes that I was interested in making …many of which were vegan and the others which me great recipe ideas that I could take back to the kitchen and veganize. Ultimately I decided to make her Oat Roasted Pears which she adapted from a recipe by Anna Olson. My family is slightly obsessed with pears right now since they are at the peak of amazing this time of year.
Since coming back from the Healthy Lifestyle Expo a few weekends ago I am primed to make as many healthy changes as I can in my cooking and baking, so I eliminated all of the butter and refined sugar from this dish and substituted date sugar and honey (I also used pecans vs. almonds since that is what I had on hand). In addition, I halved the recipe since there are only four of us.
The end result was delicious and we all loved it!
For Erin’s original recipe, click here.
Honey Oat Roasted Pears
Preheat the oven to 375F. Toss the oats, date sugar, honey, pecans and cinnamon to combine.
Cut the pears in half (don’t peel them) and scoop out their cores (I used a melon baller).
Lay the pear halves in a baking dish.
Press 1/4 of the oat filling into the center of each pear.
Bake, uncovered for 25 minutes, until pears are tender and the oat filling is lightly browned. NOTE – Watch closely. If the oat mixture begins to cook too rapidly, cover with foil.
Serve warm, drizzled with maple syrup or honey and vanilla yogurt.
For a printable version of this recipe click here.
In my post on Wednesday (click here to view the post) about our trip to Los Rios Ranch apple orchard in Oak Glen, I mentioned that I made an apple crisp for my daughter’s B-Day. I thought I’d share with you the recipe I came-up with. Keep in mind that this is definitely a treat (sugar and vegan butter) and thus reserved for a special occasion, not an “any night” dessert.
½ cup gluten free flour mix (I used The Gluten-Free Goddess’s mix)
½ cup organic brown sugar
½ cup Bob’s Red Mill GFree Whole Grain Rolled Oats (not instant)
¼ teaspoon Rumford aluminum free baking powder
½ teaspoon ground cinnamon
¾ of a stick of vegan Earth Balance
4-6 cups sliced apples
Sugar to taste (more for tart apples, less for sweet apples)
2 Tbs. cornstarch
1/3 cup fresh apple cider
½-1Tbs. lemon juice
Cinnamon to taste
Preheat the oven to 425 degrees.
Mix together the flour, sugar, oats, baking powder, and cinnamon. Cut the cold Earth Balance into cubes and mix it in to the dry mixture with a pastry cutter or your hands. The goal it to keep the topping crumbly and not mash it into a ball. You want the butter to be distributed evenly throughout the mix so you end-up with a crumble that filled with pea-sized chunks.
Slice the apples and mix them with the sugar, cornstarch, lemon juice, cinnamon. Place the apple mixture into a glass dish. Evenly distribute the topping over the apples.
Bake for 40 minutes. Check to make sure the topping does not get too brown. If the topping is browning too quickly, loosely cover with a piece of foil.
Serve warm with So Delicious Vanilla Bean Coconut Milk Ice Cream.
For a printable version of this recipe click here.