I had promised a few people that I would post gluten and dairy free recipes every once in a while, so here’s one that I just made today. I brought it to an engagement party of a good friend, and it turned out well (for the most part – I didn’t add enough coconut oil to the crumble, so it was a bit dry). So, here it is 🙂 hope you enjoy.
Recipe found here: http://glutenfreegoddess.blogspot.ca/2007/11/cranberry-crumble.html
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.