Skillet Berry-Apple Crumble

Skillet apple-berry crumble

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven. This recipe originally appeared in Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 6

  • 4 medium-large crisp, sweet apples
  • 1/4 cup apple juice or other unsweetened fruit juice, or water
  • 2 cups fresh or thawed frozen blueberries, completely thawed
  • 2 to 3 tablespoons maple syrup or agave nectar,
    more or less as needed to sweeten to taste
  • 1/2 teaspoon cinnamon
  • 1 tablespoon arrowroot or cornstarch
  • 1 cup crisp granola or muesli, your favorite variety
  • Vanilla frozen nondairy ice cream for topping, optional

Peel the apples and cut into fairly thin (about 1/4-inch-thick) slices.

Combine the apples and juice in a medium skillet. Cover and steam, stirring occasionally, until they’ve softened but still hold their shape, about 4 minutes.

Skillet apple-berry crumble detailAdd the berries, maple syrup, and cinnamon, and cook until the the berries have started to burst and the apples are just tender, about 3 to 4 minutes longer.

In a small container, combine the arrowroot or cornstarch with just enough cold water to dissolve smoothly, and stir into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.

Sprinkle the granola evenly over the surface of the fruit. Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of nondairy ice cream.

Nutritional Information:
Per serving (without optional ice cream): 207 calories; 48g of carbs; 2g of fat; 2g of protein; 36mg of sodium; 30g of sugar


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