Apple Crumble

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* Exported from MasterCook *

 

Apple Crumble

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Filling

1/2 cup orange juice -- freshly squeezed

1 tablespoon arrowroot

1/2 cup raspberry jelly

1/3 cup FruitSource sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 cup raisins

2 tablespoons lemon juice

7 cups Granny Smith apples

Crumble

1 1/2 cups whole wheat pastry flour

1 cup rolled oats -- ground

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/2 teaspoon sea salt

1/4 cup almonds or cashews -- chopped

1/4 cup maple syrup

1 banana -- mashed

1 cup Cream and Ice Cream -- cream

 

 

In a medium bowl, dissolve arrowroot into juice, blend in jelly and then stir in

sugar, spices, and raisins and set aside.

 

Peel, core, and thinly slice apples and place in a large bowl with lemon juice

and set aside.

 

Preheat oven to 375F.

 

Combine dry crumble ingredients and add nuts.

 

Mix syrup, banana, and 1/4 cup cream.

 

Add the liquid to the flour mix and woek until uniformly crumb-like.

 

Combine raisin mix with apples.

 

Transfer filling to six 4-inch ramekins, or a small casserole dish.

 

Sprinkle crumble over filling.

 

Bake about 30 minutes until apples are soft and crust crunchy.

 

Serve hot or warm, with remaining cream or ice cream.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 429 Calories; 10g Fat (21.0% calories

from fat); 6g Protein; 82g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

192mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 2 Fat; 2 1/2

Other Carbohydrates.

 

NOTES : While " As American as Apple Pie " is almost axiomatic in America, it is

also a tribute to the pervasive influence of the British who have enjoyed apple

pie and apple crumble for the last 500 years. The differnce between pies and

crumbles is mainly in the crusts. In England, a crumble is usually eaten with

hot custard, rather than the ice cream that Americans enjoy.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cream and Ice Cream

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup almonds -- blanched

1 cup cashews -- blanched

1/2 cup coconut milk

1 1/2 cups amasake -- or almond, soy, or rice millk

3/4 cup maple syrup

1 tablespoon vanilla

1/8 teaspoon salt

1/4 cup dry sherry

2 teaspoons agar flakes

 

Food process almonds and cashews 1 minute until a powder.

 

Add coconut milk, 1 cup amasake, syrup, vanilla, salt, and sherry and process 2

minutes.

 

Combine remaining amasake with agar in a small pot, bring to a boil and simmer 5

minutes.

 

Strain almond/cashew mix through a very fine sieve and do the same for the agar

mix to remove any undissolved solids.

 

Combine all ingredients in the processor and blend 2 minutes.

 

Refrigerate (or freeze for ice cream).

 

You can use any nuts to make a cream or ice cream. Just substitute the chosen

nuts in place of the almonds and cashews. You might want to try a different

liqueur, such as Kahlua for hazelnuts/filberts. And if using filberts, the

bitter inner skins need to be removed (bake at 350F for 6 minutes and place on a

towel to rub them off).

Make a dessert out of the remaining nut meals by topping off with some of the

cream and garnishing with a few toasted nuts.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 2586 Calories; 166g Fat (56.4% calories

from fat); 52g Protein; 236g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol;

349mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 Lean Meat; 1/2 Fruit; 30 Fat;

10 1/2 Other Carbohydrates.

 

NOTES : There are a number of creams on the market but none of them deliver the

rich, complex, creamy, and yet light nectar that this one does (while using no

dairy products and having no cholesterol). As an ice cream, it is on a par with

the creamy HDs that we all so love to slurp. Use sparingly, though--it has nut

fats and calories in plenty--about 7 grams of fat per 1/2 cup; but that is still

less than half of those addictive HDs.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0