A variant of crushed fruits without granules is presented in my first book Intact; It is called the fruit of all time that collapses for the very terrible reason you can literally use whatever fruits is in time to make it – berries, peaches, pears, apples, etc. (avoid experimenting with watermelons.)
This has been a summer basic in my family for ten years. It was actually one of the first recipes I ever created if I could even call it creation. Most recipes that are crushed are very similar. What makes this one super terrible is that it is simple, difficult to get wrong, and uses dramatically less sugar than the most common crushing recipes. I do not consume any sugar and although this recipe requires some honey in the fruit mixture and crushed, I usually skip it completely and simply let the fruit make the sweetness dance.
I have also provided two gluten-free versions-and a gluten-free fruit recipe for those of you on the train without granules.
Five things I love for gluten -free fruits and no granules
- You can use almost any fruit combination and never fails.
- You can do it forward and either freeze prepared or fully cooked.
- You can do it in single Ramekins or family style serving in a large dish.
- It can be doubled as breakfast served with yogurt or coconut kefir.
- Everyone loves fruits crushed!
I will often do so using a variety of berries (strawberries, raspberries, raspberries and raspberries) or stone fruits (plums, peaches, apricots). This is also a big one to mix in some wild berries of gooseberries such as berries.
Autumn, rocking it with pears and/or apples with ginger and cinnamon offers your crushed festival.
Popular combinations
- Apple Cranberry: 5 cups of finely sliced ​​apples, 1 cup fresh/frozen crankshaft
- Apple Berry: 3 cups apples, 3 cups mixed berries
- Strawberry Rhubarb: 3 cups of each (the strawberries in half)
- Strawberry pear: 3 cups of each
- Peach crushed: 6 cups of peaches in slices
- Summer berry crumble: 2 cups of each strawberries, raspberries and raspberries
Easy gluten -free and granular baking victory!
Of course, another rockstar quality of this dessert is that he is an easy winner without gluten. Gluten -free muffins, cookies and cakes are feasible, but it gets practical. If this is your first time from gates experimenting with gluten -free desserts, this will guarantee you a winner.
Now to modify my own recipe: in my book, I suggest adding a 1/2 cup of honey to the fruit mixture, but I personally prefer to skip it. This very fresh, seasonal fruit does not need any help in the sweetness section in my opinion.
Imprint
For the fruits
- 6 cups Fruit of Selection (chopped about the same size)
- 1 tablespoon starch
For the coating
- 2/3 cup brown rice flour
- 2/3 cup gluten -free oatmeal
- 1/2 cup slices or torn almonds
- 1/2 cup raw honey
- 1/4 cup coconut oil
- 3/4 TSP cinnamon
- 1/2 teaspoon allspice
- Preheat the oven to 350.
- Mix the fruit and starch and place in a baking glass.
- Stir the coating until slightly fried and sprinkle with the hand over the fruit mixture, spread evenly.
- If the fruits do not look fully covered, it can sprinkle in extra flour, nuts/seeds until the surface is covered.
- Bake 40-50 minutes.
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Category: Dessert
And here’s the version for those of you who want to collapse, but you have to keep it without granules.
Imprint
For crushing
- 6 cups Fruit of Selection (chopped about the same size)
For the coating
- 2/3 cup Walnut/seed flour (I recommend coconut flour, almond flour, pumpkin seed flour and/or sunflower flour)
- 1/3 cup sunflower seeds
- 1/3 cup pecan
- 1/2 cup slices or torn almonds
- 1/2 cup honey
- 3/4 TSP cinnamon
- 1/2 teaspoon All the spices
- 1/4 cup coconut oil
- Preheat the oven to 350.
- Put the fruit in a baking glass.
- Stir the coating until slightly fried and sprinkle with the hand over the fruit mixture, spread evenly.
- If the fruits do not look fully covered, it can sprinkle in extra nuts or seeds until the surface is covered.
- Bake 40-50 minutes.
- Preparation time: 10 minutes
- Cooking time: 45 minutes
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