How to make a crumble?

Amarante

Wed, Aug 05 2015, 4:38 pm

This is a crisp - because frozen fruit is juicier, you toss with flour per the instructions.

The frozen berries aren't thawed before you use them, so this dessert is super fast. You might want to increase the topping to 1.5 if you like more topping to fruit.

YIELD: Makes 6 servings

INGREDIENTS

2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced
PREPARATION

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

Amarante

Wed, Aug 05 2015, 8:17 pm

I knew I had clipped this recipe for future reference. I haven't made it yet but it subs coconut oil for butter in a traditional streusel coffee cake. It's not a crumble as most people think of as a crumble but the name had stuck in my head.

Vegan Peach Crumble Cake

Serves 9 to 12

For the coffee cake:

1 cup almond milk
1 teaspoon apple cider vinegar
1/2 cup organic sugar
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1 1/4 cups unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup peeled, diced ripe peaches

For the crumble topping:

3/4 cup unbleached, all-purpose flour
1/3 cup packed organic brown sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
4 to 5tablespoons coconut oil (melted or solid -- either will work)

Preheat your oven to 350° F. Lightly oil an 8- or 9-inch square baking dish.

In a medium-sized mixing bowl, vigorously whisk together the apple cider vinegar and the almond milk until the mixture is frothy. Allow it to sit for a few moments. Mix in the sugar, coconut oil, and vanilla.

In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they're just combined, adding a little more almond milk if necessary. Fold in the diced peaches and pour the batter into the baking dish.

To make the crumble topping, place the flour, sugar, walnuts, cinnamon, ginger, and salt in a small mixing bowl. Work in the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form (you may only need 4 tablespoons of oil, but it's good to have 5 handy). If you like, you can also pulse the ingredients together in a food processor for this step.

Distribute the crumble topping over the coffee cake. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.