Hey everyone!!
I hope you've all been eating tons of delicious, juicy, ripe fruit this summer! I'm loving the large selection in our fav. organic grocery store. So much awesome produce from local farms. For this recipe I've used berries and fruit that was readily avaible. Feel free to do that same, whatever is available in your town!
My in laws picked 21 pounds of raspberries last week so we were given some! They are so nice to us. We ate them by the handful, put them on our banana splits and I made a seedless raspberry sauce out of the rest.
Chloe, my 13 year old step daughter, did some yard work for her dance teacher and brought home a large bag of apples from their untreated tree. So dehydrated apple rings and apple sauce it is! Plus I shared with the neighbours.
The apple sauce was so delicious. Just unpasteurized honey (or your choice of sweetener), apples and cinnamon. The kids just loved it warm ontop of the fruit crumble.
The raspberry sauce was also perfect and you can put it just about any dessert! Just raspberries and sweetener. I love food with minimal ingredients!
Not to mention, all these beautiful flowers that have been blooming in the garden! (I just had to pick some for my pics.)
Now I need to pack. An adventure awaits us...
Fruit Crumble with a Homemade Apple Sauce, Coconut Milk Whip, & a Seedless Raspberry Sauce
This little treat is the perfect comfort food. The warm fruit just melts in your mouth, along with all the different flavours of the apple, raspberry and coconut sauces. This dish is one of my personal favourites.
Serves 6
Fruit Crumble
Filling
· 6 strawberries, cubed
· 4 apples, core removed and cubed
· 2 peaches, pit removed and cubed
· 1 stalk rhubarb, cut into cm pieces
· 1/2 cup berries
· 2 Tbsp. pure maple syrup
· 1/2 tsp. ground cinnamon
Topping
· 1 1/2 cups quick oats
· 1/4 cup hemp hearts (seeds)
· 1/4 cup shredded coconut
· 1/2 cup raw pecans, chopped
· 1/2 tsp. ground cinnamon
· 3-4 Tbsp. pure maple syrup
1. Preheat the oven to 350° F (175° C). Add the fruit filling and berries to a baking dish, top with cinnamon and maple syrup and stir.
2. In a large bowl, add oats, hemp hearts, shredded coconut, chopped pecans, cinnamon and maple syrup. Stir well. Add more maple syrup if needed to lightly coat oats. Add to baking dish, spread out evenly.
3. Bake for 20-25 minutes. Wait 10 minutes before serving. Add coconut whip, apple sauce and seedless raspberry sauce. (Recipes on next page)
4. For storing left overs, best kept covered in the fridge. Reheat or eat cold! Tastes amazing both ways. Will keep for up to 5 days.
Raspberry Sauce
Makes 1/4 cup
- 1 cup raspberries
- 1 tsp. filtered water
- 1/2 tsp. liquid sweetener - unpasteurized honey, clear unpasteurized agave nectar, or pure maple syrup
1. Add your raspberries to a small pot and heat on low temp. Mash the raspberries and add filtered water. Stir well. When the raspberries are warm, add sweetener, stir and take off heat. Place raspberries through a tea strainer or a fine mesh sieve, discard the seeds and save the liquid. Add to any dessert or eat as a warm raspberry dessert soup with a dollop of coconut milk whip.
2. Store in an air tight container in the fridge, will keep for 2 weeks.
Apple sauce
Makes 3 cups
- 10 apples, core removed
- 1 Tbsp. liquid sweetener - unpasteurized honey, clear unpasteurized agave nectar, or pure maple syrup
- 1 tsp. cinnamon
1. Remove core from apples and cut into bite sized pieces and add to a large frying pan. Turn on to low heat and cover. Stir until all apples are soft, around 1 minutes. Add to a high speed blender and blend with sweetener and cinnamon until smooth. Allow to cool before storing.
2. Store in an air tight container in the fridge, will keep for 2 weeks.
Coconut Milk Whip
Makes 1 cup
Prepare ahead - Place 1 can of coconut milk in the fridge the day before
- 1 400ml. can coconut milk, full fat – cream only
- 1 tsp. liquid sweetener - unpasteurized honey, clear unpasteurized agave nectar, or pure maple syrup
- 1 tsp. pure vanilla extract or 1/2 vanilla bean - seeds only
1. Place a freezer safe bowl and hand held mixer blades in the freezer for 30 minutes.
2. Open can of coconut milk and scoop out the cream at the top (save for coconut water a smoothie) and place it into freezer safe bowl.
3. With mixer whip coconut cream, sweetener and vanilla until thick, light and fluffy. If mixture is too runny, place bowl back into the freezer for 15 minutes and whip again. Serve right away.
Hope you all enjoy this recipe! Happy Baking!!
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