Two Crumbles with a difference…

Two Crumbles with a difference…

Apple and rhubarb crumble - a dairy free recipe

 

I’ve always loved a good fruit crumble, however, the traditional recipe calls for butter, wheat flour and oats – all of which are not compatible ingredients for a dairy and gluten free diet.

But when I saw some beautiful pink rhubarb in our local store recently, I was inspired to try and create a traditional style crumble that I could enjoy too!

During my time as a pastry chef in NZ, I developed a rhubarb crumble recipe that became so popular it wasn’t allowed to come off the menu until we came up with another best seller. This became quite the headache for the head chef, who strongly believed a humble fruit crumble did not belong on the menu of a fine dining restaurant.

I’m not sure we ever found anything quite as popular to replace it with, but it did eventually come off and the head chef could once again breathe easy. New Zealanders really love their fruit crumble!

The key to the success of that crumble recipe was the following qualities: it was crunchy on top yet soft underneath; some chunky clusters of crumble mixed in with finer crumbs; threaded coconut; and just enough spice to have you wondering what that familiar flavour is.

 

 

Apple and rhubarb crumble with coconut yoghurt

 

With those qualities in mind, I set about creating a new crumble recipe that was dairy, gluten and refined sugar free…. and I ended up creating two recipes! One with oats and one without, as some people can tolerate oats even if they generally eat a gluten free diet.

The unrefined sweetener also has a big effect on how your crumble turns out. If you like a more chunky traditional crumble then pure maple syrup is the best choice, but if you like a finer crumble then use coconut sugar. One thing to note about coconut sugar, is it has a lower melting point so in a crumble it can burn a little around the edges at regular oven temperatures. The best way to avoid this is to cook the crumble at a slightly lower temperature e.g. 160ºC and keep an eye on it.

Feel free to get creative with the fruit combinations for either of these crumble recipes. I’ve used rhubarb and apple, and blueberry and apple here, but you could equally use any berries, stone fruit or otherwise to your liking.

One of the things I love most about these crumbles is they’re essentially like healthy granola on top of cooked fruit, which means eating dessert for breakfast just became a reality! 😉

If you have any leftovers they taste just as good cold, or can be easily reheated and are perfect with a dollop of your favourite coconut yoghurt or nice cream.

I hope you enjoy these crumble recipes, and if you post any of your creations to Instagram I would love to see them – tag me @swoon.food and #swoonfood so I can find them. Enjoy!

 

Apple and rhubarb crumble with coconut yoghurt (a dairy free recipe)

 

Apple & Rhubarb Oat Crumble (dairy free)

Serves: 4-6
Prep time: 20 minutes Cook time: 30 minutes

3 apples
4-6 stalks of rhubarb
1 Tbsp coconut sugar

1/4 cup coconut sugar OR pure maple syrup (see above for the difference)
1/4 cup coconut oil
1 cup oats
1/2 cup ground almonds
1/2 cup coconut thread
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla essence or powder
pinch Himalayan pink salt

Preheat the oven to 170ºC. Wash the apples and rhubarb well, and peel the apples if you are not using organic. Cut the apples and rhubarb into small cubes about 1cm square, and place in a baking dish. Sprinkle with 1 Tbsp coconut sugar.

To make the crumble place the coconut oil and pure maple syrup (if using – otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted. Remove from heat. Combine the oats, almonds, coconut thread, cinnamon, ginger, vanilla and salt in a large bowl. Pour the melted coconut oil over the dry ingredients and stir to combine.

Pile the crumble on top of the fruit and place the dish in the centre of the preheated oven for approximately 30 minutes. The crumble is cooked when the fruit has softened (and will be piping hot!) and the crumble has turned a golden brown. Note: coconut sugar will create a much darker looking crumble than maple syrup.

Serve large spoonfuls of the crumble topped with your favourite coconut yoghurt or nice cream. The cooked crumble will keep covered in the fridge for up to 5 days.

Tip: If you don’t have ground almonds you can make your own by placing whole almonds in a food processor and blending until they resemble fine bread crumbs.

 

Apple & Blueberry Almond Crumble (dairy & gluten free)

Serves: 4-6
Prep time: 20 minutes Cook time: 30 minutes

3 apples
1 cup blueberries

1/4 cup pure maple syrup OR coconut sugar (see above for the difference)
1/4 cup coconut oil
1 cup ground almonds
1 cup coconut thread
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla essence or powder
pinch of Himalayan pink salt

Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.

To make the crumble place the coconut oil and pure maple syrup (if using – otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted. Remove from heat. Combine the coconut sugar (if using), almonds, coconut thread, cinnamon, ginger, vanilla and salt in a large bowl. Pour the melted coconut oil over the dry ingredients and stir to combine.

Pile the crumble on top of the fruit and place the dish in the centre of the preheated oven for approximately 30 minutes. The crumble is cooked when the fruit has softened (and will be piping hot!) and the crumble has turned a golden brown. Note: coconut sugar will create a much darker looking crumble than maple syrup.

Serve large spoonfuls of crumble topped with your favourite coconut yoghurt or nice cream. The cooked crumble will keep covered in the fridge for up to 5 days.

Tip: If you don’t have ground almonds you can make your own by placing whole almonds in a food processor and blending until they resemble fine bread crumbs.

 

 

Apple and blueberry crumble with coconut yoghurt - dairy, gluten & refined sugar free recipe

 

Black Forest Fruit Crumble

Black Forest Fruit Crumble

Black Forest Fruit Crumble

 

One cold winter evening after dinner we both felt like a warm decadent dessert, so I went into the kitchen to see what I could find.

Looking through the ingredients we had on hand this is what I found: frozen berries, nuts, seeds, thread coconut and dark chocolate. All signs pointed towards a fruit crumble which isn’t usually a dessert associated with the word decadent…unless you add chocolate!

The result was this beautiful Black Forest Fruit Crumble.

The crumble topping is made from nuts and seeds as opposed to the usual oats and flour. There’s no butter or refined sugar in this recipe either, instead the butter is replaced by the natural fats present in the nuts, seeds and thread coconut, and coconut sugar is used as the sweetener.

The pièce de résistance however, is the dark chocolate pieces scattered through the crumble topping. The chocolate magically transforms it from a humble crumble into something quite decadent.

Of course, if you prefer to keep your desserts on the healthier side, leave the chocolate out and you’ll still have a delicious warming dessert.

 

 

Black Forest Fruit Crumble

 

One of the best things about this crumble is it’s very easy to prepare. No softening butter, rubbing between fingers or even mixing. Simply throw all the crumble ingredients into a food processor and blend. Pour the crumble topping over the frozen berries and it’s ready to bake.

This warming winter dessert is completely gluten, grain and dairy free, that is if you choose a chocolate without milk solids, paleo and vegan.

Best of all, with all its the nuts and seeds this fruit crumble has a healthy amount of protein, good fats and fibre, so it will leave you feeling satisfied without a massive sugar rush or heavy full feeling.

If you make this Black Forest Fruit Crumble, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. For more crumble recipes like this, check out this Pear & Feijoa Crumble.

Enjoy.

Black Forest Fruit Crumble

Serves: 4
Prep time: 15 minutes Bake time: 30 minutes

1/2 cup almonds
1/2 cup cashews
1/2 cup thread coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut sugar
125g 70% dark chocolate (I use Whittakers Dark Ghana 72%)

600g frozen berries (I used boysenberries, blueberries and raspberries)

Preheat your oven to 160ºC.

Place all the ingredients except the berries in a food processor and blend for a minute or two until the nuts and chocolate have broken down into small pieces.

Spread the frozen berries over the bottom of your pie dish and top with the crumble covering the fruit evenly.

Place the crumble in the centre of your preheated oven and bake for approximately 30 minutes.

The crumble is ready when the fruit is steaming hot and bubbling up the sides. The chocolate should be just melted and the nuts will turn a light brown colour.

Remove the crumble from the oven and allow to cool a little before serving with a dollop of yoghurt or your favourite nice cream.

 

Black Forest Fruit Crumble

 

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