Fruit Crumble With Quinoa Oat Topping Recipes
PLUM AND FIG CRUMBLE WITH QUINOA-OAT TOPPING
At a farmers' market, seek out sweet plums, ripe but firm, for this dazzling crumble. I also like a reddish, pink-fleshed hybrid called a plumcot, which is an apricot-plum hybrid. Plums are high in antioxidants called phenols, a very good source of vitamin C and, to a lesser extent, of vitamin A, riboflavin and potassium.
Provided by Martha Rose Shulman
Categories dessert
Time 45m
Yield Serves eight
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the plums, figs, rose water, cinnamon and brandy or wine. Cover and let sit for one to two hours, in or out of the refrigerator.
- Preheat the oven to 350 degrees. Butter a two-quart baking dish. Whisk the arrowroot into the juice, and scrape the fruit and all of the juice into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the plum mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
FRUIT CRUMBLE
Adds a different twist to your regular apple crisp recipe. Very quick and easy!
Provided by TOXINSMILE
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
- Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
- Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 61.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 125.7 mg, Sugar 40 g
QUINOA-OAT CRUMBLE TOPPING
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can't stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa - easy to do in a spice grinder - and gluten-free oats, which I ordered from Bob's Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.
Provided by Martha Rose Shulman
Categories easy, dessert
Time 30m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 11 grams, TransFat 0 grams
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