Secret Recipe Club: Crumble topped tarts with quinoa flour-coconut oil crusts filled with apples and dates.
I know. Two crumbles in a row. But it’s crumble season, and anyway, the last one was a savory version. And this one from JJ at the wonderful 84th & 3rd blog was insistently calling my name.
Yes, it’s Secret Recipe Club time again and I have another wonderful blog to share with you!
JJ is a Sydney-based recipe developer, photographer, and food writer, committed to eating unprocessed foods (most of the time). Even though a lot of her cooking is vegan, she’s a self-proclaimed ‘veg-aquarian’ and will cook meat for others. As a wimpy vegetarian, I completely relate. Sisters unite!
This crumble I saw on JJ’s site is the healthiest one I’ve made with its quinoa flour, coconut sugar, and coconut oil crust, and sacrificed nothing in the flavor department. But I won’t kid you, it’s not the flaky crust you get with butter crusts. Since we’re about to leave for the east coast for Thanksgiving, the biggest change I made was to cut the recipe in half to make a few small crumbles instead of one big one. We’ll call them crumblettes. Oh, and I added a little butter to the filling. Just because.
We really enjoyed these little guys, although Myles wanted raisins in the filling too. Best of all, they came together quickly and were coming out of the oven piping hot in a hair under an hour. If you’re looking for a great, easy dessert, these little crumblettes are just the ticket. But feel free to head on over to 84th & 3rd to check out JJ’s other dishes. Her Turkish Bread was almost my pick, and it’s still on my list to make. I’ll be posting about that soon too.
Spiced Apple and Quinoa Crumble
Spiced Quinoa Crust and Crumble
- 3/4 cup quinoa flour
- 1 1/2 tablespoons coconut sugar
- 1 ⁄4 teaspoon baking powder
- 1 ⁄4 teaspoon kosher salt
- 3/8 teaspoon ground ginger
- 3/8 teaspoon cinnamon
- 3 tablespoons coconut oil
- 2 tablespoons cold water
- 3/4 teaspoon apple cider vinegar
- 3 apples peeled and sliced thinly
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped dates
- 1 teaspoon tapioca flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 ⁄4 teaspoon Kosher salt
- 1 tablespoon cool water
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon coconut sugar optional
- Spiced Quinoa Crust and Crumble
- Preheat oven to 350˚F.
- Mix the dry ingredients in a medium bowl, including the spices. Add coconut oil and mix with a fork or pastry blender until crumbly. Add the water, a little at a time, tossing with fork to distribute. Add the vinegar. The ‘crumbs’ should hold together when pressed but not form a wet dough.
- Set aside 1/4 cup of crumbs for the topping. Press remaining mixture evenly across base of small tart shells 3" in diameter. The dough should go slightly up the sides of the tins. Chill in the refrigerator for 10 minutes.
- Once chilled, bake the pastry base in a preheated oven for 8-10 minutes or until just golden around the edges. Remove from oven and reserve for filling.
- Place sliced apples, lemon juice, butter, and dates in a saucepan over medium heat and cook until the apples soften, 10 minutes, stirring once or twice to prevent apples from burning, and so they cook evenly.
- Mix together tapioca flour, spices, salt, water and vanilla. Pour over the apples, remove from the heat, and stir until the filling thickens.
- Divide the apple filling between the four tarts, and spread evenly around the baked base. Top with reserved crumble mixture and sprinkle with extra sugar, if using. Return to oven and bake for 10 - 15 minutes or until the topping is golden.
- Cool the Apple Crumble completely in tin, remove sides and serve.