RECIPE: Seasonal Fruit Crumble
SERVINGS: 8
TIME: 40 minutes + cook time for quinoa
ADAPTED FROM: Ela Vegan
Ingredients
Fruit bottom:
2C sliced seasonal fruit (I used apricots, plums, raspberries, and apples)
3T maple syrup
2T arrowroot flour
1t cinnamon
1 1/2t vanilla extract
Crumble:
1/2C rolled oats
1/2C almonds, roughly pulsed in a blender
1/2C cooked white quinoa
4T coconut sugar
5T arrowroot flour
3T coconut oil
Instructions
Turn the oven on to 360F and grease a square 8” baking dish with coconut oil.
Mix all fruit ingredients (except raspberries) together in a bowl, folding in the raspberries at the end. Pour into the baking dish and level out.
Mix all crumble ingredients together in the same bowl, adding the coconut oil last and mixing until all ingredients are “wet” and the crumble is slightly clumpy. Pour over the fruit bottom and level.
Bake in the oven for 30 minutes, or until the crumble top is slightly browned.
Let cool before enjoying. Top with your favourite accoutrements or eat by itself. Enjoy!
NOTES
This dish is best with fruit that is almost at the point of souring.
Use whichever fruits you like, but something with a good ratio of fibre to juice (i.e. not bananas or melons).
No quinoa? Use 1C rolled oats + 1/2C almonds instead.
Nut free? Use 3/4C rolled oats + 3/4C cooked quinoa instead.
