Fruit Crumble with Cashew “Ice Cream”

Summer Fruit Crumble with Vegan Cashew "Ice Cream"Crumbles showcase the abundance and variety of the season’s fruits and are beautiful in a most rustic way. Quick to make and hard to mess up; they are a true “no fuss” dessert. So, making a crumble was on my priority list for the holiday weekend in the Catskills. Getting out of the city late, it seemed certain all the farm stands along the way would be closed. And they were, except for Hanover Farms, a 24-Hour produce stand! Who knew?

This gluten-free, low-sugar recipe can be used for any mixture of fruits. Here, I used one nectarine, 2 cups of pitted cherries and 1 cup of quartered strawberries. Unless you are including a lot of tart fruits, there is no need for sugar, except for a little in the crumble. I  included a small amount of sugar in the filling, more for texture than for taste. I have made this filling without any sugar. While delicious, it lacked the bubbly, fruit jam/syrup you expect to see erupting from the hot pan and then savor when cooled. Without any flour of any kind on hand, I improvised and made oat flour by grinding up gluten-free oats in my Magic Bullet. I used an 8-inch pie pan and chopped fruit until I had enough to fill the pan 1 inch from the top, allowing room for the crumble mix. So, scale the recipe as needed to fill larger pans. I topped the crumble with a vegan cashew “ice cream” made by processing raw cashews, a touch of vanilla and enough rice milk to create a thick paste, then put it in the freezer until firm.

Fruit Crumble IngredientsFILLING INGREDIENTS:

  • 4 cups of fruit chopped into bite-sized pieces
  • 1/4 cup oat flour (or regular flour)
  • 1/4 cup organic coconut palm sugar or brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Cooking spray, coconut oil or butter for greasing pan

Fruit Mix and Crumble MixCRUMBLE INGREDIENTS:

  • 3/4 cup old-fashioned rolled oats (gluten-free or regular)
  • 3/4 cup oat flour (gluten-free or regular flour)
  • 1/4 cup packed brown sugar
  • 1/4 cup sliced and toasted almonds
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, softened (or coconut oil)

Crumble Ready BakeDIRECTIONS:

  1. Preheat oven to 375°.
  2. Combine all cut fruit, 3 tablespoons oat flour, vanilla and cinnamon in a bowl.
  3. Stir well and let stand for 15 minutes.
  4. Pour the fruit mixture into a greased glass or ceramic baking dish.
  5. Bake at 375° for 40 minutes or until thick and bubbly.
  6. While the fruit mixture bakes, combine 3/4 cup oat flour, rolled oats, brown sugar, almonds, and salt in a medium bowl, and stir well.
  7. Add in softened butter and stir with a fork until clumps form.
  8. After 40 minutes, remove fruit mixture from oven, and sprinkle evenly with the crumble topping.
  9. Bake another 20 minutes or until crumble mixture is golden brown.
  10. Let stand for 5 minutes; serve warm.

Vegan Cashew 'Ice Cream'

Hanover Farms

Hanover Farms – Open 24-Hours!

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