Best 4 Plum And Fig Crumble With Quinoa Oat Topping Recipes
Indulge in a delightful culinary journey with our exquisite Plum and Fig Crumble with Quinoa-Oat Topping. This tantalizing dessert combines the vibrant flavors of juicy plums and sweet figs, nestled in a crispy, golden-brown oat crumble. Embark on a sensory adventure as you bite into the perfect balance of tart and sweet, with a textural contrast that will leave you craving more.
Our recipe offers two delectable variations: a classic version featuring all-purpose flour and a gluten-free alternative that utilizes almond flour. Both variations boast a delectable oat topping, providing a satisfying crunch and nutty flavor.
For those with dietary restrictions, we've also included a vegan option, ensuring everyone can savor this irresistible treat. With step-by-step instructions and insightful tips, we'll guide you through the process of creating this culinary masterpiece.
So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking experience. Let's unveil the secrets behind this exceptional Plum and Fig Crumble with Quinoa-Oat Topping.
FRUIT CRUMBLE WITH QUINOA-OAT TOPPING
Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients. The peaches contain vitamin C, vitamin A, vitamin K, beta-carotene and potassium, while the blueberries have anthocyanins, compounds that some scientists believe may have antioxidant and anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield Serves eight
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract. Cover and let sit for one to two hours, in or out of the refrigerator.
- Preheat the oven to 350 degrees. Butter a two-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer. Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
QUINOA-OAT CRUMBLE TOPPING
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can't stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa - easy to do in a spice grinder - and gluten-free oats, which I ordered from Bob's Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.
Provided by Martha Rose Shulman
Categories easy, dessert
Time 30m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 11 grams, TransFat 0 grams
PLUM CRISP WITH CRUNCHY OAT TOPPING
Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.-Deidre Kobel, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
KALE AND QUINOA SALAD WITH PLUMS AND HERBS
I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
- To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
- Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams
Tips:
- Use a variety of fruits for a more complex and flavorful crumble. - Don't be afraid to experiment with different spices and herbs to add depth of flavor. - Make sure the fruit is evenly distributed in the baking dish so that it cooks evenly. - Don't overmix the crumble topping, as this will make it tough. - Bake the crumble until the topping is golden brown and the fruit is bubbling. - Let the crumble cool for at least 15 minutes before serving to allow the flavors to meld.Conclusion:
A plum and fig crumble with a quinoa-oat topping is a delicious and healthy dessert that is perfect for any occasion. The combination of sweet fruit, crunchy topping, and nutty quinoa-oat mixture makes for a truly unique and satisfying dessert. With its simple ingredients and easy-to-follow instructions, this crumble is a great choice for both experienced and beginner bakers alike. So next time you're looking for a delicious and healthy dessert, give this plum and fig crumble with a quinoa-oat topping a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
