I LOVE fruit bordering on the obsessive side. During the winter months, I like making crumbles using what I can find at the farmers market, which is usually apples and pears.
I recently started experimenting with making dairy free crumbles. This recipe is vegan and uses gluten free oats. I added strawberries, to give this recipe a hint of summer and used a medium size, stoneware casserole dish from american bakeware that cooked this recipe perfectly.
VEGAN STRAWBERRY, APPLE & PEAR CRUMBLE // serves 8 - 10
prep time: 30 minutes // cook time: 35 - 40 minutes // TOTAL TIME: 1.25 hours
INGREDIENTS FOR THE FILLING:
- 4 ripe peeled pears
- 4 peeled apples ( gala or fuji preferably )
- 1 cup whole strawberries
- 3 tbsp. almond meal
- 1 tsp. cinnamon
- 1 tbsp. lemon juice
- 1/3 cup maple syrup
INGREDIENTS FOR THE TOPPING:
- 1 1/4 cup of almond meal
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 10 large juicy ( or soaked ) dates
- pinch of salt
- 3 tbsp. coconut oil
- 2 cups of gluten free "old fashion" oats
- 1/2 cup of sliced almonds
- 1 cup of sliced strawberries ( set aside for decor on top )
Preheat the oven to 350' F.
After peeling the apples and pears, cut them into quarters, remove the core and seeds, and slice lengthwise to create even slices.
Core and slice the strawberries.
Mix everything together and put into a 9" baking dish and set aside.
With the exception of the strawberries, pulse all of the ingredients ( using only half of the oats at first ) in a food processor to evenly blend. You want everything to be mixed well but not pureed.
Once everything is well blended, add in the second half of the oats and pulse only a few times, so you keep large pieces of oats in the mixture.
Add the topping to the filling mixture, patting it down so it is evenly distributed.
Bake for 35 - 40 minutes, or until bubbling and browning on top.
While the crumble is cooling, add the sliced strawberries to the top in a pattern of your choice.
- You can refrigerate the crumble after you put the topping on and bake it before you want to serve.