Quinoa Oat Crumble Topping Food

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FRUIT CRUMBLE WITH QUINOA-OAT TOPPING



Fruit Crumble With Quinoa-Oat Topping image

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

2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
1 cup blueberries
2 tablespoons mild honey or dark agave nectar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 batch quinoa-oat crumble topping

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



Quinoa-Oat Crumble Topping image

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

1 1/4 cups gluten-free rolled oats
1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
1/3 cup unrefined turbinado sugar
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon salt (to taste)
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

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 AND FIG CRUMBLE WITH QUINOA-OAT TOPPING



Plum and Fig Crumble With Quinoa-Oat Topping image

At a farmers' market, seek out sweet plums, ripe but firm, for this dazzling crumble. I also like a reddish, pink-fleshed hybrid called a plumcot, which is an apricot-plum hybrid. Plums are high in antioxidants called phenols, a very good source of vitamin C and, to a lesser extent, of vitamin A, riboflavin and potassium.

Provided by Martha Rose Shulman

Categories     dessert

Time 45m

Yield Serves eight

Number Of Ingredients 8

2 pounds plums, preferably a red-fleshed variety like elephant hearts, or plumcots, pitted and cut into sixths
6 fresh figs, stemmed and cut in half
2 tablespoons sugar, preferably organic
2 teaspoons rose water
1/2 teaspoon cinnamon
1 tablespoon plum brandy or red wine (optional)
1 teaspoon arrowroot
1 batch quinoa-oat crumble topping

Steps:

  • In a large bowl, mix together the plums, figs, rose water, cinnamon and brandy or wine. 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. Whisk the arrowroot into the juice, and scrape the fruit and all of the juice 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 plum 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.

OATMEAL CRUMB TOPPING



Oatmeal Crumb Topping image

My sister gave this to me when I wanted something to top a pumpkin dessert. This is fabulous! Can be used for almost any dessert. I have even warmed it and crumbled it over ice cream.

Provided by Small Town Cook

Categories     < 15 Mins

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

2/3 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/3 cup butter, melted

Steps:

  • Melt butter.
  • Add brown sugar, flour and oatmeal.
  • Mix well and sprinkle over favorite dessert.

Nutrition Facts : Calories 370.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.6, Sodium 146.1, Carbohydrate 54.8, Fiber 1.4, Sugar 35.8, Protein 3.1

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