I am REALLY excited to share this recipe with you. I personally think that I’m a genius for coming up with it, but you’ll have to judge that for yourself when you make it.
This unusual crumble is fragrant, perfectly textured, and sweet but totally breakfast-level-healthy. HUGE bonus if you have a juicer, like me, you can use the pulp leftover after juicing carrots in this recipe. I hate throwing all that delicious healthy fibre away. OK I can tell I’m getting weird and nerdy, so let’s just move on to the recipe.
1/3 cup flour
1/2 cup quick-cook oats
2 Tablespoons to 1/4 cup brown sugar (depending on how sweet your tooth is)
1 teaspoon cinnamon
3 Tablespoons butter, melted
1 apple, cored and chopped
1 cup carrot juicer pulp or finely grated carrot*
1/4 cup apple cider, apple juice, carrot juice, or water (add an extra Tablespoon of liquid if using juicer pulp)
1 Tablespoon cornstarch
1 teaspoon brown sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Preheat oven to 350°C.
Mix together first 4 topping ingredients in a small bowl. Add melted butter and mix well. Set aside.
Dissolve cornstarch in the cider, then add sugar, vanilla, and cinnamon, and mix well.
Mix apple and carrot together in a medium bowl. Add liquid to the apple and carrot and mix to coat.
Place filling in a greased casserole dish**, pack down, and cover with topping.
Bake for 30 minutes.
*I didn’t grate my carrot finely when I made this recipe to take pictures for this post and the texture suffered – so take my advice and grate that carrot good.
**I use a smaller round casserole dish for a deep-dish crumble, but you can also use a 9×9 inch dish for a regular-depth crumble.
Summer’s ending, it’s getting cold outside, let’s make us some summer memories in the comfort of our own kitchen!
Instead of using graham cracker crumbs, which bog down the bubbles and make this vegan recipe very dense, I use regular flour with graham cracker flavouring to make the cake part of this delectable microwave dessert. The secret to the marshmallow part is marshmallow fluff, which is greatly superior to mini marshmallows in that it doesn’t just melt and disappear in the microwave.
4 Tablespoons flour
2 teaspoons brown sugar
1/2 teaspoon ground flax seeds
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 teaspoon honey (sorry hardcore vegans – this is important to the graham cracker taste)
1/4 teaspoon vanilla extract
3 Tablespoons milk (any kind – I use almond)
2 teaspoons vegetable oil
1 teaspoon marshmallow fluff (if you can’t find this, you can just use mini marshmallows. If you’re vegan, there is a vegan version, or use vegan marshmallows)
a few chocolate chips
In a small bowl, mix together dry ingredients, then add the rest except marshmallow and chocolate chips. Mix until just smooth.
Spoon 2/3 of the mixture into a buttered mug – this is a small (but intense) cake, so use a small mug.
Spoon marshmallow fluff into the centre of the first layer of batter, and spread it out as much as possible.
Sprinkle chocolate chips on top of the marshmallow fluff.
Spoon the rest of the batter on top of the marshmallow and chocolate, spreading it to cover them.
Microwave for 50-70 seconds – this will vary depending on your microwave, but your cake is done when the cake just looks dry on top.
Let cool a couple minutes and enjoy with a glass of milk (or not, whatever, I’m not gonna dictate your beverage choice)
Eat this lightened-up peanut butter pudding instead of spoonfuls of pb right out of the jar the next time you have a nut butter craving.
1 teaspoon powdered sugar, maple syrup, honey, agave, or molasses
2 tablespoons peanut butter (not the all-natural kind)
1-3 tablespoons of milk (any kind – I usually use almond)
optional (pb-cinnamon): a sprinkle of cinnamon
optional (pb-chocolate): 1 teaspoon cocoa powder + 1 more teaspoon of sweetener
optional (lazy pb-chocolate): a dollop of nutella or chocolate syrup
Put all the ingredients in a vessel (I usually use a mug or a mason jar because they mixing can get messy in a bowl) and mix. Just mush it all together and keep mixing until it’s smooth and pudding-y. Start with just a bit of milk and keep adding it until you get a good texture. Different peanut butters require different amounts of milk.
To finish the story: Arlie actually did manage to salvage Alannah’s pudding. It turns out that 3 teaspoons of milk was just too much and a bit more peanut butter and some more mixing yielded a perfectly yummy (if rather vanilla-y) pudding.