Vegan Fruit Crumble

2015-11-20 14.19.41RECIPE #122, DAY #144

ORIGINAL RECIPE: “Apple Pecan Crumble,” from Moosewood Restaurant Celebrates, by the Moosewood Collective*

TIMING: 1 hour, 15 minutes, almost all of it baking

DIFFICULTY: Easy

TOOLS: Just a baking dish or ramekins, really

COOK TYPE: Oven, baking

HEALTH: Believe it or not, there are desserts that are good for you. This is perhaps a borderline case, but it is a vast improvement on most desserts. In other words, when you want to satisfy a craving, this is a great recipe to turn to, full of fruit and very low on fat. There is still a fair amount of sugar.

EXPERIENCE: The sweet teeth in the house wanted dessert, so I whipped this up while I was making dinner. It was an apple dessert when I had a few apples that needed to be consumed immediately with the bonuses of being simple and easy as well as vegan (if that’s a bonus for you).

NOTES: Of course you can use other apples in this recipe, but I would stick with ones that are firm (not mealy) and full-flavored. Perhaps Pink Lady or Gala would work, but they are great just to eat out of hand. For the currants, you could use almost any dried fruit, including craisins, raisins, diced apricots, or cherries.

I also believe that this recipe could support using 1/2 spelt flour. I think I’ll try that next time. And 3 more variations: coconut oil for the safflower; walnuts, almonds, or hazlenuts for the pecans; and a 1/2 teaspoon cinnamon plus 1/2 teaspoon vanilla in the fruit. Ideally, I think, mine would be 1/2 spelt flour, 1/2 coconut oil, currants or cherries, pecans, and the cinnamon and vanilla.

***

  1. Preheat oven to 400F.
  2. In a small mixing bowl, mix together 6 cups peeled, diced Granny Smith apples, 1/3 cup granulated (or brown) sugar, the zest of 1 lemon, the juice of 1/2 lemon, a hefty pinch of salt, and 1 cup currants.
  3. Dump the fruit mixture evenly into either 6 ramekins or one small baking dish and gently even it out. Set aside.
  4. Clean out your mixing bowl and add 1 cup all purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1 cup chopped pecans, and 1/3 cup safflower or grape oil. Work together with your hands until oil created a mealy mixture with large chunks.
  5. Crumble the dough over your fruit, distributing evenly. Bake for 1 hour, until apples are tender and topping is golden.

***

Serve with vanilla, nut, cinnamon, or coffee ice cream, unless you’re vegan, in which case your could just serve with hot coffee or tea.

*Recipe changed from the original.

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