Cranberry Apple Hazelnut Crumble
Cranberry Apple Hazelnut Crumble
Follow along with Sharon Palmer, The Plant-Powered Dietitian, as she shows you how to make this easy, plant-based, low-sugar, fruit-forward healthy dessert in this video in collaboration with AICR. Get the recipe here.
Video Editor: rbpi.tv
Vegan Winter Spiced Fruit Crumble - Rebel Recipes
Winter Spiced Fruit Crumble
RECIPE
Ingredients -
For the filling:
1 apple, chopped into cubes
2 pears, chopped in cubes
1 cup berries, chopped in half
1 tsp cinnamon
1 tsp all spice
1 tbsp coconut sugar
For the crumble:
1 cup ground almonds
½ cup chopped nuts (I used hazelnuts)
2 tbsp ground flax seed
¼ cup rice flour (or flour of choice)
½ tsp sea salt
1 tsp baking powder
1 tsp all spice
½ cup peanut butter
5 tbsp maple syrup
½ tsp almond extract
Method -
Preheat the oven to Gas mark 4/180c.
Add all the chopped fruit to a large bowl and add in the coconut sugar, cinnamon and all spice. Stir gently to combine.
Transfer the fruit to the base of an oven proof dish.
Mix the dry crumble ingredients together in a bowl (ground almond, rice flour, ground flax seeds, baking powder, and salt).
In a separate bowl, mix together the peanut butter, maple syrup, and almond essence. Then, add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).
Add the crumble topping to the mixed fruit and bake at gas mark 4/350F/180c for 25-30 minutes – it’s ready when the topping is golden.
Remove from the oven and allow to cool a little. Serve with vegan custard, yoghurt or ice cream.
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Caramel Hasselback Apples with Hazelnut Crumble
Satisfy your sweet tooth with this seasonal dessert. These delicious caramel hasselback apples by Dani Venn (recipe below) are roasted to perfection, then topped with a hazelnut crumble.
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Dani Venn’s caramel hasselback apples with hazelnut crumble
Serves 8 Prep 15 mins (+ cooling time) Cooking 40 mins
2 Royal Gala or Golden Delicious apples, cored, halved lengthways
2 Pink Lady apples, cored, halved lengthways
50g salted butter, chopped
¼ cup (55g) brown sugar
½ tsp ground cinnamon
4 whole star anise
Hazelnut crumble
1⅓ cups (200g) plain flour
150g blanched hazelnuts, chopped
½ cup (110g) brown sugar
1 tsp ground ginger
½ tsp ground cinnamon
100g salted butter, chilled, chopped
1 Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 apple half, cut-side down, on a clean work surface. Place a chopstick along either side of the apple half. Use a small sharp knife to thinly slice apple down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with remaining apple.
2 Melt butter in a small saucepan over low heat. Whisk in the sugar, cinnamon and 2 tbs water until combined.
3 Place the apple, flat-side down, in a baking dish with star anise. Pour over butter mixture. Bake, basting with butter mixture halfway through cooking, for 35-40 mins or until the apple is tender.
4 Meanwhile, to make the hazelnut crumble, place the flour, hazelnut, sugar, ginger and cinnamon in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture. Press the mixture together slightly. Place on lined tray. Bake for 20-25 mins or until golden. Set aside to cool slightly.
5 Divide apple among serving plates. Drizzle with remaining butter mixture. Sprinkle with hazelnut crumble.
Savoury crumble
This is a chance for you to be creative and expand on the basic recipe given to you. You can find the ingredients and added suggestions below.
Ingredients:
1 red, yellow and green pepper
1 white onion
1 tin chopped tomatos
150g Plain flour
75g Butter
Optional extras:
Oats, Cheese (feta would go well), Chilli flakes, Mushrooms, Courgettes, Lemon juice etc.
Winter Vegetable Salad with Hazelnuts | Waitrose
Silvana Franco shows you how to make a simple but delicious seasonal salad. See the full recipe |
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Pumpkin soup with hazelnut crumble - Styleblend.com
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