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gluten_free2023-04-11 11:02 am
runpunkrun) wrote in gluten_free2023-04-11 11:02 am
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Recipe: Vegan Apple Crumble + Cherry & Cranberry Variation
I like this apple crumble because it has the same vibe as apple pie but can be thrown together in a fraction of the time. Its granola-like topping is crisp but tender, and the recipe is flexible on every ingredient but the rolled oats.
Ingredients:
Topping:
1 cup rolled oats (100 grams)
1 cup oat flour (100 grams)
1 cup brown sugar, packed (200 grams)
2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine salt
1/2 cup neutral oil
2 tsp vanilla extract
1/2 cup chopped nuts (optional)
Filling:
4-6 apples (~8 cups when sliced)
3 tablespoons granulated sugar
2 tsp cinnamon
2 tsp cornstarch
Time: The part of this that takes the most time and energy is preparing the fruit, and if you use frozen or canned (more on that later), then this can come together in no time at all with barely any effort. But for the apple version it's about 45 minutes of prep and about 45 minutes in the oven, and then you might want to let it cool a bit before you eat it. Say 2-3 hours all told.
Instructions:
1. Preheat your oven to 350°F.
2. Mix all your dry topping ingredients together in a medium bowl.
3. Add the oil and vanilla and stir it around until everything looks a little damp and clumpy and there's no dry stuff sitting alone at the bottom of the bowl.
4. Peel and core the apples. Cut them in half, then slice about 1/4 inch thick. If you want, cut each slice in half. The size doesn't really matter. Just try to make them uniform. Sprinkle the sugar, cinnamon, and cornstarch over the apples and toss them until coated.
5. Put the apples in a greased baking dish and push them down flat until there's nothing poking up. I use a deep casserole dish that's eight inches across and three inches deep. Dump the topping on there and spread it out so it's evenly distributed.
6. Cook in the center of your oven until done. For firm apples, it usually takes me about 40-50 minutes. If the topping is getting too brown, and it might, just put an aluminum foil tent over the dish. To test for doneness, stick a sharp paring knife down into the topping until you hit an apple. The knife should slide in with a little resistance. It's done.
7. Take it out and let it cool a little so the topping can set as it's very soft when it first comes out of the oven. The apples will continue to cook. You'll notice the whole thing will sink as well, like an inch or two, as the apples soften and collapse.
8. Serve hot, or warm, or at room temperature. You might like a scoop of ice cream or equivalent on the side, or underneath.
Serves around six adults. If there's any left over, I leave this out on the counter, covered, overnight, and it's usually gone by the next evening, which is good because the older it gets, the more the topping softens. It's really best the first or second day.
Notes: That cup of oat flour could also be GF AP flour, almond flour, rice flour, sorghum flour. Literally any flour or nut meal you want, or a mix of them. I usually do all oat flour, or a mix of oat and almond flour. I use avocado oil or light olive oil and mix the vanilla extract into it so it spreads out nicely.
I like my topping on the sweet side, but you can reduce the sugar as much as you like. This is speculation, but I imagine you could use maple syrup or honey or agave nectar instead of brown sugar (or coconut sugar), though I don't know what liquid sweeteners would do to the texture as that's one ingredient I haven't experimented with.
I use firm, tart apples like Granny Smith. You can use any kind of apple, but depending on how sweet and dense it is, it will change the amount of sugar it needs and the cooking time. Measurements are all approximate for the filling. Mostly we just sprinkle things on the apples until it looks right. The cornstarch helps to make a nice gooey gravy in there, but you can easily leave it out, or substitute another thickener like tapioca or arrowroot starch.
This recipe is very forgiving, as you can maybe tell in that it wants to be more of a flowchart than a recipe. It was originally from a 1970s Betty Crocker cookbook and called for wheat flour and butter. I made it gluten free, and then dairy free. This is, technically, a double order, and with 4 big apples gives you almost a 1:1 apple to crumble ratio. If you're using less fruit or just want less topping, it's easy to make a half order.
Variations: You can use this topping with any kind of fresh fruit: peaches, nectarines, pears, berries, cherries. You can even use frozen fruit or canned pie filling. If you use frozen fruit, rinse it off and let it defrost before you cook with it. You'll need to add some sugar to it too, though I can't help you there because I don't know what you're using. You might want to sprinkle on a starch as thickener, too. Give the fruit a toss before putting on the topping. Cooking time will, of course, vary depending on what kind of fruit you're using and if it needs cooking or just warming up.
Here's another version I've made:
Cherry & Cranberry:
1/2 order of topping
1 can (21 oz) sweetened cherry pie filling
1 cup fresh or frozen cranberries, rinsed
The cherry filling I buy is really sweet, so I usually reduce the sugar in the topping. Cranberries are tart but they're not going to do much damage to that filling. Mix the cranberries and cherries together and put in a deep oven safe dish. Sprinkle the topping over the filling evenly. Cook this just until the cherry filling is bubbling up around the edges of the crisp, or your topping is getting browned, say 20-30 minutes.
Questions? Ask 'em!
Ingredients:
Topping:
1 cup rolled oats (100 grams)
1 cup oat flour (100 grams)
1 cup brown sugar, packed (200 grams)
2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine salt
1/2 cup neutral oil
2 tsp vanilla extract
1/2 cup chopped nuts (optional)
Filling:
4-6 apples (~8 cups when sliced)
3 tablespoons granulated sugar
2 tsp cinnamon
2 tsp cornstarch
Time: The part of this that takes the most time and energy is preparing the fruit, and if you use frozen or canned (more on that later), then this can come together in no time at all with barely any effort. But for the apple version it's about 45 minutes of prep and about 45 minutes in the oven, and then you might want to let it cool a bit before you eat it. Say 2-3 hours all told.
Instructions:
1. Preheat your oven to 350°F.
2. Mix all your dry topping ingredients together in a medium bowl.
3. Add the oil and vanilla and stir it around until everything looks a little damp and clumpy and there's no dry stuff sitting alone at the bottom of the bowl.
4. Peel and core the apples. Cut them in half, then slice about 1/4 inch thick. If you want, cut each slice in half. The size doesn't really matter. Just try to make them uniform. Sprinkle the sugar, cinnamon, and cornstarch over the apples and toss them until coated.
5. Put the apples in a greased baking dish and push them down flat until there's nothing poking up. I use a deep casserole dish that's eight inches across and three inches deep. Dump the topping on there and spread it out so it's evenly distributed.
6. Cook in the center of your oven until done. For firm apples, it usually takes me about 40-50 minutes. If the topping is getting too brown, and it might, just put an aluminum foil tent over the dish. To test for doneness, stick a sharp paring knife down into the topping until you hit an apple. The knife should slide in with a little resistance. It's done.
7. Take it out and let it cool a little so the topping can set as it's very soft when it first comes out of the oven. The apples will continue to cook. You'll notice the whole thing will sink as well, like an inch or two, as the apples soften and collapse.
8. Serve hot, or warm, or at room temperature. You might like a scoop of ice cream or equivalent on the side, or underneath.
Serves around six adults. If there's any left over, I leave this out on the counter, covered, overnight, and it's usually gone by the next evening, which is good because the older it gets, the more the topping softens. It's really best the first or second day.
Notes: That cup of oat flour could also be GF AP flour, almond flour, rice flour, sorghum flour. Literally any flour or nut meal you want, or a mix of them. I usually do all oat flour, or a mix of oat and almond flour. I use avocado oil or light olive oil and mix the vanilla extract into it so it spreads out nicely.
I like my topping on the sweet side, but you can reduce the sugar as much as you like. This is speculation, but I imagine you could use maple syrup or honey or agave nectar instead of brown sugar (or coconut sugar), though I don't know what liquid sweeteners would do to the texture as that's one ingredient I haven't experimented with.
I use firm, tart apples like Granny Smith. You can use any kind of apple, but depending on how sweet and dense it is, it will change the amount of sugar it needs and the cooking time. Measurements are all approximate for the filling. Mostly we just sprinkle things on the apples until it looks right. The cornstarch helps to make a nice gooey gravy in there, but you can easily leave it out, or substitute another thickener like tapioca or arrowroot starch.
This recipe is very forgiving, as you can maybe tell in that it wants to be more of a flowchart than a recipe. It was originally from a 1970s Betty Crocker cookbook and called for wheat flour and butter. I made it gluten free, and then dairy free. This is, technically, a double order, and with 4 big apples gives you almost a 1:1 apple to crumble ratio. If you're using less fruit or just want less topping, it's easy to make a half order.
Variations: You can use this topping with any kind of fresh fruit: peaches, nectarines, pears, berries, cherries. You can even use frozen fruit or canned pie filling. If you use frozen fruit, rinse it off and let it defrost before you cook with it. You'll need to add some sugar to it too, though I can't help you there because I don't know what you're using. You might want to sprinkle on a starch as thickener, too. Give the fruit a toss before putting on the topping. Cooking time will, of course, vary depending on what kind of fruit you're using and if it needs cooking or just warming up.
Here's another version I've made:
Cherry & Cranberry:
1/2 order of topping
1 can (21 oz) sweetened cherry pie filling
1 cup fresh or frozen cranberries, rinsed
The cherry filling I buy is really sweet, so I usually reduce the sugar in the topping. Cranberries are tart but they're not going to do much damage to that filling. Mix the cranberries and cherries together and put in a deep oven safe dish. Sprinkle the topping over the filling evenly. Cook this just until the cherry filling is bubbling up around the edges of the crisp, or your topping is getting browned, say 20-30 minutes.
Questions? Ask 'em!