Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Sunday, February 6, 2011

Peach Crumble.

I've been wanting to make this for about forever... but always forgetting the kuzu when I was at a health food store. We were celebrating 2 birthdays, the super bowl was upon us... My parents, my sister and her family were coming over... so, I said forget it... and just subbed arrowroot.

SO glad I did... and I think they were too. It was quickly gone and everyone wanted more. I put a dollop of whipped cashew cream on top... yum....

When I made it the first time, there was way too much topping for fruit... so, I saved the topping and made it again later that week. The next time I make I'll either double the fruit or half the topping... just depending on what I need it for. Also, the second time around I swapped the blueberries with raspberries and loved it even more. SO good.

2 1/2 - 3 cups peaches, sliced fresh or thawed frozen
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu, arrowroot or corn starch
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
pinch of fine sea salt

3 cups rolled oats
2 cups barley flour, spelt flour, brown rice flour, or sweet rice flour {just grind in the blender until it's fine}
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower/coconut oil
3/4 cup brown rice syrup/date syrup
1/4 cup maple syrup
1 cup chopped pecans or walnuts

Preheat oven to 350*F.

Combine the peaches and blueberries in a 9" x 13" baking dish.

Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk he kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.

To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts.

Crumble the topping over the fruit, then cover the pan with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. Cool crumble for about 30 minutes before serving.

Alicia Silverstone
serves 4 to 6
page 194

No comments:

Post a Comment

Let me know what you thought if you've bitten one of my bites!