Apple-Blueberry Crumble with Vanilla Cardamom Ice Cream – gluten-free, vegan, and decadent!

Apple Blueberry Crumble with vegan Vanilla Cardamom Ice Cream

The other day, I picked up a huge container of Honeycrisp apples, and another huge container of blueberries. I brought them home and browsed through cookbooks, looking for something good to do with apples and blueberries. In Moosewood Restaurant Cooking For Health I found a recipe for an apple-blueberry crumble. It had oats in it, so I converted it to be oat-free. Then I made a frozen-banana vegan ice cream recipe to serve on top of it, with a trace of cardamom. The result was gorgeous and delicious!

The perfect bananas for this recipe are very ripe but not overripe. They should have brown freckles but the skin should not yet be solidly brown. Peel them, break into chunks, and freeze.

Apple-Blueberry Crumble with Cardamom Ice Cream
 
Prep time
Cook time
Total time
 
This gluten-free vegan apple-blueberry crumble with banana ice cream is healthy, beautiful, and delicious!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4-6 servings
Ingredients
Fruit Filling:
  • 3 cups sliced apples
  • 3 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 teaspoons potato starch or 1 tablespoon cornstarch
  • 1/3 cup applesauce
Crumble Topping:
  • 2 tablespoons quinoa flour (or other gluten-free flour)
  • 2 tablespoons teff flour (or other gluten-free flour)
  • 1/2 cup cornmeal
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup canola oil
Ice Cream:
  • 3 ripe bananas, peeled, broken into chunks, and frozen
  • 2 teaspoons vanilla extract
  • pinch of cardamom (about 1/32 teaspoon)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the fruit filling ingredients into an ungreased 8 or 9 inch square pan.
  3. Bake for 30 minutes.
  4. While the fruit bakes, combine the crumble topping ingredients in a bowl.
  5. When the fruit has baked for 30 minutes, remove from oven. Stir it well.
  6. Break the crumble topping into small crumbs, about the size of grains of rice, and sprinkle them all over the fruit.
  7. Return the crumble to the oven and bake for 15 minutes.
  8. While the crumble bakes, put all of the ice cream ingredients into a food processor. Blend until smooth.
  9. Serve scoops of cold ice cream on top of the hot crumble. Delicious!

 

 


virtual vegan linky potluckI submitted this recipe to the Virtual Vegan Linky Potluck.

In last week’s potluck, my recipe for Chocolate Nanaimo Pumpkin Pie was an editor’s pick – neat!!


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