Meatless Monday Guest Post: Quick Blueberry-Pineapple Crumble
Today’s Meatless Monday guest post comes from Ricki at Diet Desserts and Dogs blog. Her recipes are very similar in philosophy and ingredients, using whole foods, gluten-free flours and no refined sugar. Hope you enjoy this beautiful dessert!
It’s nearing the end of summer here in Toronto, and all I’ve been thinking about the past few weeks is local produce: at farmers’ markets–and even the neighborhood grocery store—there is an abundance of just-harvested fruits and vegetables: from fresh blueberries and raspberries to zucchini, cucumbers, lettuce, tomatoes, corn on the cob and more, the shelves are heaving with local and organic offerings. It’s around this time of year that I begin to seek out more creative ways to use up my blueberry stash (other than freezing them and saving for later in the year—which I do as well).
I adore those little indigo orbs that are a great source of antioxidants, fiber, vitamin C and low glycemic sweetness. Still, toward the end of August, I begin to run out of ideas. Of course, I could just eat them out of hand (and I do that, plenty), but this past week, I fancied something made with cooked blueberries.
This lovely crumble is the result of last week’s CSA delivery, which contained two boxes of blueberries, and a sale on organic pineapple in my local supermarket. I adore fresh pineapple and could munch all day, but my hubby isn’t a fan. Rather than consume the entire fruit myself (not that there’s anything wrong with that!), I decided to combine the leftover chunks with fresh berries for an unusual, totally irresistible blueberry-pineapple crumble.
The marriage of sweet, plump blueberries and slurpy, tangy pineapple was stellar. The oaty crumble topping is a perfect foil for the juicy fruits, slightly crisped in the oven and emanating fragrant cinnamon and ginger. It’s an excellent dessert (or breakfast) to usher in the autumn. Which means that now it’s time to start thinking about squash, sweet potato, chard, beets, apples. . . . !
Makes 4-6 servings
Simple to make and delicious to eat, this crisp is perfect after a light summer meal topped with your favorite vegan ice cream, or warmed up for a fruity breakfast.
For the filling:
1-1/2 cups washed fresh or frozen blueberries
1 heaping cup diced fresh or frozen pineapple
Zest of one lemon
1 Tbsp fresh lemon juice
1 Tbsp flour (I used my own all-purpose gluten-free flour mix)
1/4 cup water (reduce to 2 Tbsp if using frozen fruit) mixed with 10-20
drops of plain or vanilla stevia liquid, to your taste
For the Crumble Topping:
2 Tbsp coconut sugar
1/4 cup water
1 Tbsp pure vanilla extract
30-40 drops plain or vanilla liquid stevia, to your taste
1 cup whole rolled oats (not quick or instant)
1/2 cup all-purpose gluten free flour mix (I used my own mix)
2 tsp cinnamon
1/2 tsp ground ginger
Pinch fine sea salt
1/3 cup unrefined coconut oil, preferably organic
Preheat oven to 350F. Line a small casserole dish or 8 x 8 inch pan with parchment, or spray with nonstick spray.
Make the filling: In a medium bowl, toss together the blueberries, pineapple, lemon zest, lemon juice and water mixed with stevia. Pour into the prepared casserole dish.
Make the topping: In a small bowl or glass measuring cup, mix together the coconut sugar, water, vanilla and stevia; stir to begin dissolving the sugar. Set aside.
In a medium bowl, whisk together the oats, flour, cinnamon, ginger and salt until everything is well distributed. Add the coconut oil in spoonfuls scattered over the top and then pinch with your fingers until the mixture comes together in a crumbly dough (you fingers will get full of oil at first, but it will eventually come together). Drizzle with the wet mixture and toss with a fork until well mixed. It should be moist, but still crumbly.
Top the fruit mixture with the crumble topping, pressing the top down very gently (it should look bumpy, not flat). Place the casserole dish on a cookie sheet (to catch any spills) and bake for 50 minutes to an hour, rotating the dish about halfway through, until the top is browned and the fruit is soft when pierced with a sharp knife. Allow to cool 10-20 minutes before serving.
This is also good at room temperature. Store, covered, in the refrigerator up to 4 days. May be frozen.
What happens when a dessert-loving, chocolate-addicted gal is forced to give up almost all the foods she loves? When she was diagnosed with candida in 2009, Ricki Heller learned how to make delicious, indulgent desserts without gluten or refined sugars of any kind, using whole-food ingredients, low-glycemic sweeteners like stevia or yacon syrup and sometimes, no grains at all (though many do still contain chocolate!). Ricki shares over 400 recipes for desserts and other foods on her popular blog, Diet, Dessert and Dogs (where you’ll also find frequent commentary from her two adorable canines). When she’s not blogging, Ricki shares her recipes on TV, in magazines and in cooking schools across the Toronto area. Her debut cookbook, Sweet Freedom, is one of only three cookbooks recommended on Ellen DeGeneres’s website. Whatever your dietary restriction, Ricki can create a delicious dessert just for you!