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
Ingredients
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
Apple Filling
- 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
Instructions
- 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.
Apple 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.
JJ @ 84thand3rd says
So glad you enjoyed the recipe – love seeing them as mini-tarts! Let me know if you end up trying the turkish bread 😀
The Wimpy Vegetarian says
I definitely will! I really enjoyed visiting your blog this month JJ.
The Wimpy Vegetarian says
Hi JJ – I wanted to let you know that I made your Turkish Bread recipe! I loved it. I made some hummus to go with is and am posting about it with links to you and your post tomorrow!! Thanks so much for another great recipe 🙂
April @ Angel's Homestead says
Surprise, I had your blog this month! 🙂 I made your Sweet Potato Fries with Maple Mustard Sauce and loved them. They’ll definitely become a regular menu item.
Your Spiced Quinoa and Apple Crumble looks delicious, and I love the mini tart pan you used. To cute.
April
The Wimpy Vegetarian says
I’m so excited that you loved my recipe April!! Yay!!!
Choc Chip Uru says
Love quinoa and apple, had it in a salad once 😀
Would love to try the combo in this delicious recipe!
Cheers
CCU
Paula @ Vintage Kitchen Notes says
Crumblettes, love the name Susan. I can’t get enough of crumbles, so this is perfect for me. And quinoa flour, also a new ingredient I’m using a lot. Gorgeous recipe and pics!
Traci says
These look so delicious! I’m putting them on my breakfast list (if they make it that long). Great SRC pick, can’t wait to try these!
Christine says
Yummy! I love how you made these so small and super cute! No more serving goopy crumble out of a huge pan and trying to avoid it doing on the table (or maybe that’s just me? )
Great SRC pick!
Erika says
Oooh love this! I’ve been looking for more recipes with quinoa flour but I didn’t think I’d be able to find any dessert recipes with it. So if the crust is not like a flaky butter crust, what’s the texture like? Very curious to make this and hope you have a great Thanksgiving!
The Wimpy Vegetarian says
Thanks Erika, and a very Happy Thanksgiving to you! The crust is tougher than the flakey layers of a buttery crust. Not really crispier, just a little tougher.
SeattleDee says
Individual crumblettes – now why didn’t I think of that?! Brilliant solution to tidy serving ( and portion control help for some of us ), plus the unique recipe sounds intriguing. Great SRC choice.
Lynn H @ Turnips 2 Tangerines says
Great src pick! Looks and sounds delicious:) Have a Happy Thanksgiving~ Lynn @ Turnips 2 Tangerines
Tara says
Looks delicious! Great Autumn pick!
nicole says
crumblettes?! so cute ^_^
Melissa says
I love the name “crublettes”! So cute! These sound amazing. Great pick this month 🙂
apuginthekitchen says
Those little tarts are just beautiful and delicious! I have to venture out of my comfort zone and try using different flours,
SallyBR says
These look amazing! I love crumbles in individual servings like these, so elegant and also a nice way to do portion control… unless of course we go back for fifths 😉
Happy Thanksgiving week for you!
Rebekah @ Making Miracles says
Those are just gorgeous and look fantastic – perfect SRC pick for this lovely fall season! 🙂
Karen @ Karen's Kitchen Stories says
Those look so yummy! I’ve never worked with quinoa flour but I just might have to try it! Gorgeous photos btw.
kirstin says
Yum! Sounds so good. I pinned this to try later.
mjskit says
When you’re making crumbles like this, you can make 3 – 4 in a row! Lots of a great flavor and I love the textures which is what a crumble should be about. Great dish! Hope you and your family have a wonderful Thanksgiving!
bakingaddict says
I’m intrigued by the quinoa crust and I love the look of these mini crumbles. Great SRC pick.
Shikha @ Shikha la mode says
I keep seeing coconut flour popping up and I need to try using it still! Is the flavor of coconut strong?
Liz says
I think I need to make some crumblettes, and soon! These look scrumptious, Susan! I’m a sucker for apple fillings!