Fruit Crumble
*** Disclosure: This is recipe is from The Kind Diet by Alicia Silverstone ***
Filling Ingredients:
3 cups sliced fresh peaches
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu**
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
Pinch of fine sea salt
Topping Ingredients:
3 cups old-fashioned rolled oats
2 cups brown rice flour
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower oil
3/4 cup brown rice syrup (Recommended: Lundberg)
1/4 cup real maple syrup (Recommended: Coombs Family Farms)
1 cup pecans, chopped
Directions:
Preheat oven to 350 degrees (F).
For the filling, combine the peaches and blueberries in a 9″ baking pan.
Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan.
Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot apple juice; stirring continually to prevent any lumps from forming.
Bring to the boil, then reduce the heat and simmer for 2 minutes.
Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.
To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about five minutes.
Heat the oil and syrups together in a separate pan, then pour over the oat/flour mixture and mix well.
Stir in the pecans.
**Note: Kuzu is a white powdery sea-vegetable that acts as a thickening agent. It is found in the Asian section of your grocery store, next to the Nori.
Filling Ingredients:
3 cups sliced fresh peaches
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu**
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
Pinch of fine sea salt
Topping Ingredients:
3 cups old-fashioned rolled oats
2 cups brown rice flour
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower oil
3/4 cup brown rice syrup (Recommended: Lundberg)
1/4 cup real maple syrup (Recommended: Coombs Family Farms)
1 cup pecans, chopped
Directions:
Preheat oven to 350 degrees (F).
For the filling, combine the peaches and blueberries in a 9″ baking pan.
Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan.
Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot apple juice; stirring continually to prevent any lumps from forming.
Bring to the boil, then reduce the heat and simmer for 2 minutes.
Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.
To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about five minutes.
Heat the oil and syrups together in a separate pan, then pour over the oat/flour mixture and mix well.
Stir in the pecans.
**Note: Kuzu is a white powdery sea-vegetable that acts as a thickening agent. It is found in the Asian section of your grocery store, next to the Nori.