More Crumble than Pineapple…

diospiro simple healthy vegan crumble

Trying to live gluten and dairy free can be an arduous and many-a-time painful task, so every time I manage to create a gluten and dairy free version of one of my favourite dishes - desserts and breakfasts in particular - I get so excited that I truly feel that everything is possible in the kitchen with a dash of imagination.

This is the second gluten and dairy free crumble recipe by diospiro - the first one can for now only be found in our new bookmark edition (that can be ordered by email: info@diospiro.com or through our facebook page).

I have already mentioned that our mother is probably THE best crumble master on this planet and nearby galaxies ;) and I have been studying her tricks closely in order to develop a lighter version of her exquisite recipe.

This time around, the chosen fruit was pineapple, as I did want the crumble to have a touch of Christmas. Is pineapple for Christmas just a Portuguese tradition?

Given that I am a total crunchiness fanatic, I could not resist to add ‘more crumble than pineapple’ to this version, so if you’re not into the real crunch, you might want to cut the crumble part of the recipe in half ;)

It has already been approved by our master of the art mom and we only need to find out whether you love it as much as we do!

If you bite into this crunchiness at home, please let us know how it crumbled by leaving a comment below or post a picture of your burgers on Instagram and tag #diospirorecipes. We’d love to see what you’ve cooked up!

diospiro simple healthy vegan crumble

Author: diospiro
Cuisine Type: Vegan, Vegetarian, Gluten-free*, Refined Sugar Free
Makes: 1 medium sized oven dish
Prep Time: 15’ | Cooking Time: 15-20’ | Total Time: 30-35’

Ingredients

Fruit Base
• 550g Pineapple
• 3 Tsp Corn Flour (Coconut or Almond flour can be used instead)
• juice of ½ Lemon (or Lime)
• 1 Tsp of Coconut Sugar (Raw Cane Sugar or other natural whole sweetener)
• 1 tsp Vanilla Extract

Crumble:
• 1.5 cups Rolled Oats (*ideally gluten free)
• ¾ cup (70g) Raw Almonds (to save time, laminated almonds can be used instead)
• ¾ cup (70g) Raw Walnuts
• 3 Tsp Corn Flour (Coconut or Almond flour can be used instead)
• 6 Tsp of Coconut Sugar (Raw Cane Sugar or other natural whole sweetener)
• 4 Tsp Coconut Oil
• ½ Date Paste (or 6 pitted Medjool dates blended with 2Tsp of water in blender or food processor)
• pinch of salt
• ½ lemon (use it to squeeze a few drops only on the crumble dough)

Utensils
• 2 medium-large mixing bowls
• knife and cutting board
• small pot
• measuring cups
• medium-sized oven dish

diospiro simple healthy crumble

Preparation
• Pre-heat the oven at 150ºC (300 Fahrenheit)
• Peel and cut the Pineapple into small cubes and place them in a mixing bowl.
• Add the remaining ingredients of the ‘fruit base’ and mix well.
• Cover the bottom of the oven dish evenly.
• With a knife laminate the almonds and cut the walnuts into small pieces (you can also use a food processor!)
• Combine the almonds, walnuts, rolled oats, flour, sugar and salt in a mixing bowl.
• Warm the coconut oil over low heat in a small pot until it melts and add it to the remaining ingredients in the mixing bowl.
• Sprinkle a few drops of lemon over the crumble dough.
• Using the tips of your fingers, shred the date paste into small chunks and add them to the remaining ingredients, making sure the dough does not clump together, but stays ‘crumbly’ ;) 
• The secret to a delicious crunchy crumble is to shred the dough in the proper way, so we will post a video about it soon.
• Cover the pineapple evenly with crumble and place it in the oven for 15-20 minutes (or until the crumble looks golden brown and crunchy)
• Serve hot and plain or with a scoop of vanilla ice-cream (ideally vegan!) and savour every single bit ;)

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