Gluten-Free Cranberry Crumble
So I have a question for you. Albeit, rhetorical. Who doesn't love a warm-from-the-oven fruit crisp or crumble? Personally, I'm a big fan. Obviously. Here's why. Imagine tender, juicy melt-in-your mouth bites of sweet fruit. A kiss of brown sugar. A hint of cinnamon.
Think about it. No wrestling with stick-to-itself plastic wrap. No rolling out finicky fall-apart gluten-free pie dough that- I am sorry to tell you- never has the authentic tender flakiness of the real thing. My nose would be growing like a woody on a sixteen year old watching Angelina Jolie in Beowulf if I told you any gluten-free pie crust I ever ate was worthy of the filling.
And besides. Who needs the hassle? Honestly. And why pies? Whose bright idea was it to make pies the epitome of holiday baking perfection? The holidays are stressful enough. All the family mishigas. The drama.
If you squint.
Or knocked back a vodka martini or two.
|Easy, delish gluten-free crumble with cranberries|
Cranberry Peach Crumble Recipe
Cranberries alone can be one big tart fest. So I pair them with whatever sweeter fruit I have on hand- apples, pears, peaches. Pictured is the pairing of sliced organic peaches with organic whole cranberries. The whole sweet and sour thing was scrumptious. No eggs. No dairy. Which crowns this recipe with precious vegan status.
2 cups sliced fruit- apples, peaches, pears- or a combo
1/2 heaping cup of whole cranberries- I used organic frozen cranberries, slightly thawed
A good drizzle of organic raw agave syrup, to taste
Sprinkle of cinnamon
1 teaspoon of arrowroot starch
For the crumble topping:
1 cup gluten-free flour mix or pancake mix
3/4 cup organic light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
4-6 tablespoons vegan shortening or coconut oil- as needed
Preheat the oven to 350ºF.
Schmear a deep 9-inch pie plate (or four individual baking/serving dishes) with vegan shortening.
Toss the sliced peaches and cranberries into a bowl. Drizzle with agave, cinnamon and arrowroot starch. Stir to coat.
Sprinkle a scant handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the fruit mixture; add all the liquid. Top with the remaining crumble mixture.
Bake at 350ºF. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.
Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.
The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.
For a simply gorgeous cane sugar-free version of this crumble by the lovely and talented Kleja, please wander over to klaydoughdreams.