Hello everyone and welcome back to another blog post!
Would it be a cliche to admit that baking intimidates me?
Believe it or not, it is the most stressful thing for me to do and every time my baked dish comes out unburnt and cooked, I feel so proud of myself. I love cooking in general but savoury dishes are my forte. I am so scared of all the equations and chemistry involved while making pies, tarts, layered cakes that I start sweating even before I begin to weigh the ingredients.
This is an area I must work on and hopefully I will someday measure the baking ingredients just by eye. Until then, why should I deprive myself from the intoxicating smell of home made baked goods and desserts that fill the house with uplifting and positive vibes. There is something about that sweet and warm smell which makes me feel everything is going to be good. Do you feel the same way?
Breakfast is not a just a fuel for me. I love taking time out to enjoy having the most important meal of the day. It’s that time when I think about what more I can do with my day or life, things that need some change, watching the birds and trees and feeling little closer to nature adoring it’s innocent beauty. It’s also that moment of the day when I do bit of day dreaming, I mean it!
Generally, my breakfast involves high protein, some carbs, caffeine(can’t even begin to think of starting my day without it), probiotics and supplements. I like my breakfast savoury than sweet which is preferred by so many people. Oatmeal is a dish I have only recently began to adjust with because I can’t stand too much sweet in the morning. I know, I know, you are thinking how can oatmeal taste good unless it is sweet. I will share two recipes of oatmeal both sweet and savoury. You can pick your favourite but trust me, none of these will disappoint.
Buttt, today’s recipe is for those who are so used to chugging down the same goop like dreadful oatmeal everyday that anything tastier and they would have a loud judgemental laugh over it. Yes, there is a much delicious option that does not throw the word healthy out of the window(well almost).
I feel the best way to add a zing of freshness and flavour to any sweet or bland dish is with fresh fruits. With some nuts and gentle sprinkling of spice, you have a dish that tastes edible to even the fussiest of eaters and provides nutrition from different aspects of food levels.
Enough with my rambling and go read the recipe ahead;
Gluten Free | Diary Free Oat and Fruits Crumble
For the filling;
2 Sliced Apples (I love to keep the skin on)
2 Medium Ripe Bananas
2 Tablespoons of Raw Brown Sugar/4 tablespoons of Local Honey
2 Tablespoons of Almond Meal
3 Tablespoons of Water
1 Teaspoon of Cinnamon Powder
1 Teaspoon of Clove Powder
1/2 Teaspoon of Nutmeg Powder
A pinch of Himalayan Salt
1 Tablespoon of Lemon Juice
10 Walnuts (broken into chunks)
1 1/2 Tablespoons of Vanilla Extract (You can use vanilla essence but extract adds depth to the dish)
For the topping;
1/3 Cup of Oat Flour (gluten free)
1/4 Cup of Almond Meal
1/2 Cup of Old Fashioned Oats (gluten free)
1 Tablespoon of Demerara Sugar (It adds sweetness and crunch too)
1/4 Cup of Unsalted Earth Balance Butter (cold and cut into chunks) (You can use less than 1/4 cup of neutral flavoured oil instead)
The ingredient list may seem extensive but all you go to do is throw things together in one dish with least of effort and one yummylicious dish to enjoy after.
Preheat the oven to 170 degrees celsius or 340 degrees fahrenheit.
In a large baking dish, layer the apples and bananas. You don’t need to worry about the pattern or follow a design, just keep the levels equal throughout the dish.
In a bowl combine almond meal, brown sugar, cinnamon, clove and nutmeg powder, salt, vanilla extract, lemon juice and mix with a fork. Pour 3 tablespoons of water over layered fruits and then sprinkle the spice and almond mixture. I am using way less sugar than most people would but I want all the flavours to come through in every bite and ripe bananas add sweetness too.
In an another bowl, add oats, almond meal, oat flour and chopped cold butter. Use the pads of your fingers and start mixing the butter with the mixture. In a matter of minutes, the butter will start to soften and the mixture will turn into wet sand like texture. You can stop once the mixture is combined and butter has broken down.
Pour the mixture over fruits and give a final sprinkling of demerara sugar.
The plate on which you will be placing the baking dish should be kept outside while the oven is heating. This is because we are going to prepare a water bath or bain-marie in technical words. Place the baking dish on the plate and depending on the size and depth of the plate, pour water just enough so it doesn’t spill.
This will allow the fruit to cook faster and not burn while the top layer sets and becomes crisp. When the water will evaporate the fruit will be caramelised and gooey. Cook for 35-40 minutes depending on the quantity and oven used.
Wait for 7-10 minutes before serving with a scoop of ice cream or toffee sauce.
It tastes so good on it’s own that I rarely ever need anymore toppings.
Cheat Tip : For any leftovers just add some almond or regular milk and warm the crumble in a vessel. This dish tastes so good the next day that I always enjoy a warm bowl of cozy crumble in bed.
Few tips to know:
1. Add water or milk to get juicy(not liquid) base especially when you are not using berries which generally release their juices when cooked.
2. Adding almond meal instead of flour gives the same results but prevents the crumble from becoming dry.
3. The addition of lemon juice brings a slight tart flavour that enhances the taste of final dish.
4. Demerara sugar is larger in size than raw brown sugar and not as moist so it adds more crunch when added to top layer without too much sweetness.
Do let me know your thoughts and experiences while making this dish! Please Follow to stay updated on recipes, reviews, expert advice and much more.
Thank you all for reading..Good Luck..xoxo