I made a crumble this week. A good one.
It was so good, I did not manage taking pictures of the half-eaten object, but have just these few beauties.
I am proud of it, because it is my very own recipe and it turned out so easy and delicious. Well, if you have some spare time and a few ingredients, you should not wait but convince yourself. End of the text.
Plum and Pear Crumble
500 g plums
1 pear
75 g sugar
75 g butter
150 g flour
1/2 tbsp cinnamon
3 tbsp honey
3 tbsp oatmeal
1 tbsp orange zest
1 tbsp lemon zest
Cut the fruit into small cubes. Preheat oven to 175°C (350°F)
Combine butter, sugar and flour until they form a crumbly dough. Press it together with your hands until it forms a ball. Let chill it in the fridge until needed.
Combine the cut fruit with honey and oatmeal, then add cinnamon and zests. Now place this mixture into pans (use small or big ones) and crumble the dough on top. Bake for about 40 minutes until the dough is slightly browned.
Vegan cake pops, heck I did it. you know, I have been creating this recipe in my head for more than half a year now, always looking for substitutions for cake pop ingredients and a good vegan cake. Finally got it.
The recipe is based on a carrot cake recipe I got from a vegan friend, but I used hokkaido pumpkin instead. After baking the cake, I shredded it and mixed it with… guess what? At this point, the cake pop recipe requires cream cheese and butter, but I found a good alternative for this: melted vegan marshmallows with a little margarine.
All in all, this recipe is pretty easy and I am sure a non-vegan version of in (use butter instead of margarine, eggs and normal marshmallows) will be just as fine. And it is perfect for the beginning of autumn, so give it a try, if you want to give your senses a kick.
Vegan Pumpkin Cake Pops
(makes about 40 darling pops)
cake:
5oo g shredded pumpkin
1 peeled and shredded apple
150 g sugar
3 tsp egg replacer + 6 tbsp water
250 g flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
75 g grated coconut
125 g margarine
frosting:
160 g vegan marshmallows
4 tbsp margarine
glaze:
200 g vegan white chocolate
Combine the apple and pumpkin with the sugar and let sit for about 15 minutes.
Preheat the oven to 175°C (350°F).
Then add the remaining ingredients and mix well.
Bake the mass in a pan for about 50 minutes, then let it cool.
Crumble the cake in a bowl or shred it. Then melt the marshmallows and margarine in a small saucepan until the mass is homogenous (it looks like light yellow cream). Then immediately add it to the cake crumbs and stir in (use a spoon at the beginning, the stuff is pretty hot!). Form little balls and place them in the freezer for about 15 minutes.
Now melt your chocolate, place a lollipop stick into each ball and cover them.