Category Archives: Pie / Crumble / Cobbler

September 28, 2018 · 7:42 pm

Gluten Free & Paleo Berry Crumble

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.

FILLING INGREDIENTS

  • 6 cups packed sliced fruit (I used strawberries, blueberries, and raspberries)
  • 1 Tbs. arrowroot powder
  • Juice of ½ lemon
  • 2 Tbs. coconut sugar

TOPPING INGREDIENTS

  • 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

METHOD

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.

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October 24, 2011 · 11:00 am

SRC – OAT ROASTED PEARS – GFree and Vegan

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
Recipe from Anna Olson’s cookbook Fresh, p 120
Ingredients:

Method:

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. 

 

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September 23, 2011 · 1:30 pm

APPLE CRISP – Vegan and Gluten Free

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.

 
INGREDIENTS
 
TOPPING
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
 
 
FILLING
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.

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July 14, 2011 · 1:30 pm

ICE CREAM PIE IN A JIFF

It was my husband’s birthday at the beginning of this month.  When planning birthday treats I of course try to make something that the person we are celebrating loves and that all of us can eat together.  My whole family drools over all of So Delicious’s Purely Decadent Coconut Milk Ice Creams, so I thought it would be a great idea to make an ice cream pie for my hubby’s B-Day celebration.

This pie turned out REALLY well.  We all loved it!  The great thing about making an ice cream pie like this is how flexible it is.  YOU get to choose the flavors of ice cream you use (and even how many flavors to use)…clearly my husband is into chocolate!

The kids and I left the day after his B-Day celebration to go up to Northern California to help my parents out.  I am sitting in a hospital waiting room as I type this because my mom is in the middle of having hip replacement surgery (doc just came out and said everything went really well!).  We were able to leave 4 slices of the pie for my dear hubby and I fully expect it all to be gone by the time the kids and I roll back into town…no biggie…it will provide me with an excuse to make another one.

~

INGREDIENTS

CRUST

1 ½ cups gluten free chocolate cookie crumbs

6 Tbs. melted Earth Balance Natural Buttery Spread (Soy Free)

FILLING

2 pints So Delicious Purely Decadent Coconut Milk Ice Cream (flavors of your choosing)

2-3 Tbs. Enjoy Life’s mini chocolate chips (vegan and gluten free)

~

Begin by making the chocolate cookie crumbs.  I made my gluten free cookie crumbs by placing 2 cups of K-Kritters Gluten Free Chocolate Animal Cookies in a quart Ziploc bag and mashing them with a meat tenderizer.

Meanwhile melt the Earth Balance spread.  Measure out 1 ½ cups of cookie crumbs and mix with the melted Earth Balance.

Pour the crust into a springform pan (like this one here).  Press the crust firmly and shape it to the pan.  I used a 6 ½” pan and was able to cover the bottom and sides of the pan.  If you use a larger pan, form the crust only on the bottom of the pan.  Place the crust in the freezer to harden for 30 minutes to an hour.

Remove the ice cream from the freezer 20-30 minutes prior to using (this will allow it to soften).  Once the ice cream has softened, spread the first layer of ice cream on top of the prepared pie crust using an offset spatula.  Make sure you press the ice cream down as much as possible in order to avoid air bubbles.  At this point you can either return the pie to the freezer to harden prior to putting on the second layer, or spread the second layer immediately.  I was not concerned with having perfect lines between my two flavors, so I spread my second layer immediately.

If you plan on topping your pie with chocolate chips (or nuts, or coconut, etc.) do so now prior to placing the pie in the freezer.

Return the completed pie to the freezer to harden.  Remove the pie from the freezer 15 minutes prior to serving. Open the springform pan, slice the pie, and drizzle each slice with your favorite sauce before serving

For a printable version of this recipe click here.

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