SOUR CHERRY & STRAWBERRY WALNUT OAT CRUMBLE

Summer has been busy & full of amazing produce.  I know I'm not the only New Yorker freaking out at the farmer's market every weekend.  As usual, I have too much food in the house & not enough people to cook for.  The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc.  I don't know what I would do if I lived in California and had perfect produce all year round.  I probably wouldn't leave the house.

A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn.  Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.  

Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4

Filling:

• 2 cups strawberries, quartered
• 2 cups sour cherries, pitted
• Squeeze of lemon juice (about 1/2 lemon)
• 1/4 cup turbinado or coconut sugar 
• 1/2 teaspoon vanilla extract
• 2 tablespoons tapioca/arrowroot starch 

Mix together all ingredients and stir to macerate berries/cherries. Set aside. 

Crumble :

• 1 1/4 cup gluten-free quick cooking oats
• 1/3 cup sorghum flour
• 2/3 cup almond meal
• 2/3 cup walnuts, chopped
• 2/3 cup brown or coconut sugar 
• 1/2 teaspoon cinnamon 
• 1 teaspoon sea salt
• 4 tablespoons coconut oil
• 4 tablespoons cold vegetable shortening, cut into cubes 
• Raw sugar to top

Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough. 

Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top. 

Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides.  Set aside to cool for 20 minutes, then serve warm.

ALL PHOTOGRAPHS BY THE LOVELY JAMES HARTLEY

CRANBERRY PUMPKINSEED GRANOLA

Making granola is my favorite weekend activity.  Besides being delicious (and a million times better when it’s homemade), having fresh granola baking in the oven makes the house smell completely mouthwatering.  Plus, you feel so productive filling a few jars full of homemade cereal for the coming weeks.

CRANBERRY PUMPKINSEED GRANOLA (GLUTEN-FREE & VEGAN)

• 2 cups rolled oats (gluten-free, if necessary)
• 3 tablespoons chia seeds
• 1/3 cup raw pepitas
• 1/2 heaping cup dried cranberries
• 1 teaspoon vanilla extract
•  1/3 cup maple syrup
• 1/4 cup coconut oil, liquified (melt and cool, if necessary)
• 3/4 teaspoon flaky sea salt
• 1/3 cup raw walnuts, crushed
• 1/4 cup sliced/chopped almonds
• 1 teaspoon cinnamon
• Freshly grated nutmeg to taste

Preheat oven to 300.  Mix all ingredients in a large mixing bowl. Use your hands to make sure all ingredients are coated well and evenly distributed.

Add mixture to a large, parchment-lined baking sheet.  Bake for 50 minutes to 1 hour, or until golden and smelling delicious. 

Set aside to cool for 20 minutes before serving.  Best with almond milk or creamy yogurt.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL

I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL (gluten-free) serves 6

• 3/4 cup almond flour or meal
• 1/4 cup cornmeal
• 2 tablespoons tapioca flour
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 5 tablespoons butter, melted & cooled
• 1 teaspoon vanilla
• 2 large eggs
• 2 tablespoons almond milk
• 2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes
• 1/2 teaspoon cinnamon
• freshly ground nutmeg to taste

TOPPING:

• 1/2 cup gluten-free oats
• 1/3 cup walnuts, chopped
• 1 taplespoon maple syrup
• 1 teaspoon butter
• 1/4 teaspoon cinnamon
• Sprinkle of sea salt
• Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In separate mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until cookie dough-like texture and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.