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This apple crumble mixture requires a food processor to make, but with only 4 ingredients (coconut, dates, walnuts and sea salt) it's super quick to make and very versatile. Combine with sliced apples. Let marinate with lemon juice and maple syrup for best results.
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Preheat the oven to 180C/160C fan/350F. 1. First of all make the crumble by popping the chilled butter, sugar, flour cardamom and salt in a food processor. Pulse until the mixture resembles very coarse sand. Add the oats and pulse just to mix. You want to keep the texture.
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For a large Apple Crumble: double the recipe using the scale button in the recipe card, then assemble in a 9"x13" (23cm x 33cm) pan or something similar sized. Leave the foil on for the first 25 minutes then bake a further 40 to 45 minutes until topping is golden and filling is bubbling. Assemble in a 9"x5" loaf pan.
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While concentrates like shatter have a sticky, stretchy consistency, crumble is as it sounds. It's dry and it crumbles into a powder with very little effort. This is due to the unique purging method used in the manufacturing process. Crumble wax ranges in color between pale and deep yellow and can reach potency levels of up to 90%.
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Bake it, put it on ice cream or use it to garnish a fancy dessert plate. It's also good for anchoring a quenelle of ice cream in a plated dessert. One minor tweak: I'd stir the crumble halfway through baking so it's evenly cooked. Turn it over, and move the outside stuff towards the inside of the pan. - Steve.
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Traditionally, apple crumble is made with tart, firm apples suited for cooking, like Granny Smith or the Bramley (the latter mainly in the UK but you can now find these in the US too). These balance out the sweetness of the topping with their tartness. By adding eating apples like Golden Delicious or Pink Lady to the mix you get a more mellow.
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To bake from frozen - remove from the freezer and remove all aluminum foil. Transfer to a preheated oven set at 350 degrees F. Bake for 50 minutes to 1 hour or until the top is golden and the apples are bubbly. If you were questioning, yes, you can freeze apple fall apart. They are terrific for freezing baked or unbaked, and can last for 3.
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I've been trying to eat a little more clean since January 2, 2014. You might be thinking, "but eating vegan IS clean?!", but I wanted to go a bit further and eliminate un-natural sugars, alcohol (just for a bit), and wheat. So far so good, but this raw apple crumble has really saved my cravings. It's so healthy, you could eat it for breakfast!
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Stick to the stems if you're eating rhubarb raw—the leaves are poisonous. I repeat: Rhubarb leaves are poisonous. The leaves contain oxalic acid, which can be fatal to both people and pets if consumed in large amounts. (But don't stress, we're talking several pounds' worth of leaves). To learn more about this vibrant vegetable, look.
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You can eat rhubarb in a number of different ways, including raw, blended into a smoothie, or cooked into a rhubarb jam. Other ways to enjoy the vegetable include: Baking it into a pie or crumble
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3. Use your hands to crumble the tofu into a bowl. Pick up the block of tofu with both hands, and hold it firmly over the bowl. Using your thumbs, break small pieces of tofu off from the main block. Aim to crumble off chunks that are no larger than 1/4 inch (0.6 cm) across. 4.
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Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8") (Note 3) Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed).
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Instructions. To make the crumble topping, place the nuts and dates into a food processor, and process until the mixture resembles Grape Nuts cereal (don't overprocess; it should be loose). Transfer to a small bowl and set aside. (Keep the food processor handy for step 3.) To make the apple filling, toss the chopped apples and lemon juice.
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Halve the chayote and remove the seed. Chayote has one largish seed, usually smaller but similar to an avocado. The seed is edible and can be cooked with the flesh or kept for another occasion. Alternatively, the fruit can be cooked whole and the seed removed after cooking.
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Place your crumble topping in a freezer-safe bag. Try and remove any clumps and make it reasonably fine so it doesn't stick together. Seal Tightly. Next, push out as much air as you can from the bag before sealing it. Label and Freeze. Write today's date and the use-by date on the bag and place your crumble topping in the freezer.
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Instructions. To make the crumble topping: Blend the walnuts and dates in a food processor to make crumbly nuggets similar in size to Grape Nuts cereal. Spoon into a small bowl and set aside. To make the filling: Toss the 4 peeled, diced apples with 1 tablespoon of lemon juice, and set aside in a bowl. Next, blend all of the sauce ingredients.