crumble – SET the TABLE with LOVE

Leftover Sangria Fruit ~ No Prob! Ginger Peach and Green Apple Crumble

Published on July 29, 2016January 10, 2017 by Life with Lisa WashingtonLeave a comment

So, yesterday I had some ladies over for a luncheon. It is one I have been wanting to do for awhile. Life can get very busy and we can run from one thing to the next, but the busyness of life has to take a back burner sometimes, so you can connect and show appreciation to those in your life, that support you and just maybe need a little bit of encouragement. The best way I know I how to do that is to cook for people. It truly is my love language.

13775992_10153868422598613_4513160045879099469_n — Ginger Peach and Green Apple Sangria Crumble

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13892093_10153868422603613_6164504803884006462_n — Ginger Peach and Green Apple Sangria Crumble

I have been in this mood for foods from Spain, one of my favorite things is Paella, so I made a vegan version of this dish for my friends and they loved it. I also paired it with this wonderfully refreshing sangria. I love using seasonal food, so I made a Ginger Peach and Green Apple sangria. I am a Georgia girl, so honey, we got peaches. It was a hit, but you know after you make the sangria, you are left with all this aromatic wine infused fruit.

I looked at my happy guest and said, Girls I need to do something with this fruit. Maybe some wine infused chutney or a preserve? I did not do anything of that, I wanted dessert, so this crumble was born.

It is delicious, sweet, tart, you taste the ginger, the peaches, the green apples, and a touch of the wine flavor comes through beautifully. I was so surprised how good it turned out. Well, enough of that babbling, here’s the sangria and crumble recipe. Enjoy and take a pause from the busyness and Set the Table with Love for those beautiful souls in your own life.

Ingredients
1 bottle Pinot Grigio,
2 cups of Rosé (optional), I had it, so I used it. You can add 1 cup go Grand Marnier
Bottle of gingerale
5 medium peaches, sliced
3 medium green apples, sliced
1 tbsp freshly grated ginger)
handful of ice

Instructions
Stir all ingredients together. Chill until you’re ready to serve!

Sangria Ginger Peach and Green Apple Crumble

Preheat the oven 350.

Ingredients:

Super Simple!

In a buttered greased baking dish, add all the fruit. Add 2 tbsp of gluten free flour to the fruit. Add 1 tbsp brown sugar, 1 tsp cinnamon , 1 tsp ginger powder and pinch of salt. Toss gently.

Crumble:

1 cup gluten free rolled oats
1/2 cup gluten free flour
1 cup brown sugar
1 1/2 sticks of butter
1/2 tsp sea salt
1 tsp ground cinnamon

Combine the flour, sugar, salt, oatmeal, cinnamon and butter in the bowl ,work the mixture with your hands or you can use an electric blender with a paddle attachment. Mix on low speed for 1 minute or crumble with your hands, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Published on February 6, 2016February 6, 2019 by Life with Lisa WashingtonLeave a comment

Butternut squash, pumpkins, cinnamon, crumble, Fall, Autumn! This is me screaming all the things I love about this time of the year and cooking. My favorite things baking for my friends and family. I feel like cooking and baking for those you love is one of my most rewarding things I can do for someone.

I got to bake these yummy muffins for one of my friends and fellow yogi, Amanda, because it was her birthday. Amanda is the manager and one of the amazing yoga teachers at the studio I teach at in our community. The studio is incredible, owned by the cutest and coolest couple, Kevin and Megan Kearney, you have to check it out, Ebb and Flow Yoga and Surf.

Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Okay back to these muffins. I usually make my own gluten free flour, but this morning I decided to use one of my back up flours when I am in a hurry. I found that, this Pillsbury Gluten Free flour works great, when making muffins. When you are making gluten free baked goods, not every flour blend is going to work. So make sure the flour blend you are using, works well with what you are making. I will talk about this more soon, but check out on the blog my recipes for gluten free flours to make cakes, cookies, pancakes and muffins.

This recipe definitely will remind you of the upcoming holidays, it is packed out with those delicious spices we love during this time of the year, cinnamon, clove and nutmeg. I you will not be able to eat just one, I bet ya! 🙂

Enjoy and remember to Set the Table with Love.

Ingredients:

MUFFINS
Make flax eggs ~ 2 tbsp flax seed ground meal, plus 1/2 cup water
1 can pumpkin puree
2/3 cup organic cane sugar and 1/4 cup maple syrup

1/4 cup olive oil

1 tsp vanilla extract

2 tsp baking soda
1/4 tsp sea salt

1 tsp ground cinnamon

1/2 tsp clove

1/2 tsp nutmeg

2 1/2 cup gluten free flour blend
3/4 cup almond milk

CRUMBLE
3 tbsp organic brown sugar
3 1/2 tbsp gluten free flour
2 tbsp pumpkin seeds, 2 tbsp of chopped walnuts
1 1/4 cup tbsp olive oil
pinch of cinnamon and nutmeg
Instructions
Preheat oven to 350 degrees and lightly grease muffin tin. Dust with gluten free flour and shake off excess.
Add flax and water together into a large bowl( this is your egg substitute). Let set for 5 minutes. Next, add pumpkin purée, organic cane sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, clove, nutmeg and mix. Add milk and whisk. Add the gluten free flour and stir until just combined. The batter should be thick and slightly wet, but with form and it able to be scoop into the muffin tins, easily. You do not want dry batter, dry batter will make very dense muffins.
Divide batter into the muffin tins. You will need to fill them to the top, they will not rise very much.

Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

FOR THE CRUMBLE

In a mixing bowl, add crumble ingredients. Use your hand to mash the ingredients together, until crumbly like wet sand. Generously top muffins with streusel.
Bake for about 30 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack, before serving. Enjoy and Share. 🙂

RAW GLUTEN FREE Peach and Apricot Crumble

Published on July 2, 2015July 2, 2015 by Life with Lisa WashingtonLeave a comment

RAW GLUTEN FREE PEACH AND APRICOT CRUMBLE

Who doesn’t love peaches and apricots? Okay, you there in the back, but everyone else loves them. LOL.

Today for breakfast I wanted something raw, but also said, dessert. So, I made this delicious Raw Peach and Apricot Crumble. Totally deliciousness and it’s raw and gluten free !

This recipe is so diverse, you can use any fruit you like. Next time a Triple Berry Crumble. Until, next time Set the Table with Love.

Ingredients~

Crumble

1 1/2 cups raw gluten free oats

1 cup dried cranberries

1 tbsp organic coconut oil

1 1/2 tbsp organic maple syrup

1/2 tsp lemon juice

pinch of sea salt to taste

1 tbsp water or more, to help bind the crumble, if needed.

The Fruit

1 medium white peach, sliced

2 apricots, sliced

2 tbsp golden flaxseed grounds

1 tbsp organic coconut oil

1 tsp maple syrup

1/2 tsp lemon juice

1 tsp cinnamon

1/4 tsp cardamom ( optional)

2 tbsp water

pinch of salt

For the crumble :

Add the oats to a food processor and process. Add the cranberries next with the lemon juice. Process. Add the maple syrup, sea salt and coconut oil and process. The consistency should be crumbly but bindable like play doh. If it’s too crumbly and not holding together add a little water, just a little bit at a time and process. Set a side.

For the fruit:

Cut the fruit up into slices and add to a large bowl. Next add the other remaining ingredients, except the water. Stir everything together gently, until the flax seed grounds has made a thick sauce. If the sauce is too thick, add some of the water, a little bit at a time. Stir. Allow the mixture to sit for 5 minutes, so it can thicken even more to make a nice gooey sauce.

Assemble:

In a medium ramekin, add the fruit mixture and top it with the crumble mixture. Gently pat the crumble mixture down into the fruit. Put the crumble into the fridge and allow to set for 5 -7 minutes. Serve and Enjoy.

* You can skip the pressing down part and just add the crumble on top of the fruit and serve. It would go great with some Raw Coconut Whipped Kream.

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