I made this Raspberry Gluten-Free Vegan Streusel in 6 minutes. Sometimes simple and easy recipes that are made with few ingredients is more than just fine. This almost-instant, pot-to-serving-dish, warm dessert was welcome on a very chilly spring day. It was born of my finding a 10-ounce bag of rock solid defrosted and refrozen organic raspberries and a container of previously baked coconut streusel, but you can make it with whatever fruit you have on hand. I did add some frozen pitted cherries, too, after discovering that eating those yummies frozen was like eating ice cream.
I simply allowed the rock hard block of frozen berries to defrost in a small saucepan over low heat. When I could, I poked the fruit into chunks. I added 2 tablespoons of no-sugar added strawberry jam, and after the fruit was completely defrosted and hot, I added a scant 1/2 cup of frozen pitted cherries. Next, I stirred in a slurry of 1 teaspoon of cornstarch dissolved in 1 tablespoon of water, and I cooked it to a boil. Freel free to use arrowroot, just make sure you stop cooking at the boil.
I poured 1 cup of the fruit mixture into a ramekin and the other cup into a shallow dish. I added about 1/2 cup of the streusel over each, pushing it in a bit. Try it with any fruit you like and serve very warm.
Coconut flour is gluten-free and grain-free, which means it is paleo-friendly, too. It’s also high in fiber and protein, and it’s a good source of iron. It is a thirsty flour, meaning that baked goodness made with coconut flour can be dry unless adjustments are made. But this is a plus for a struesel or crumble topping since juicy fillings will not make the topping soggy. The ones I use the most are from Let’s Do Organic and Bobs Red Mill, but there are many excellent choices.
Bake off a batch of this simply made Vegan Streusel. Cool and store in an airtight container in the refrigerator for a couple of days, or freeze, defrost and use as needed. Use this vegan streusel in place of any wheat based streusel, fill a baked apple or pear with it, sprinkle on fruit compotes, or make a crisp like I did this morning. Add some to fruit and cream or pudding to make a sundae or to overnight oats.
What would you do with this streusel? Ideas are welcome!
The next Esssential Vegan Desserts Course starts June 13, 2017! See the syllabus, FAQ, recipes and videos here: http://tinyurl.com/RouxbeVeganPastry