Fruit Toppings/Crumbles

fumanchu

fumanchu

Well-Known Member
Messages
376
Type of diabetes
Family member
Treatment type
Diet only
Is there anything at all I can put on fruit that would make me believe it was crumble? :cry: Please?? :evil:
 
WhitbyJet

WhitbyJet

Well-Known Member
Messages
1,597
fumanchu said:
Is there anything at all I can put on fruit that would make me believe it was crumble? :cry: Please?? :evil:
Click to expand...

Try this, you can adapt and only use almonds or use different fruits

Rhubarb Crumble Pie -
This was gorgeous! The recipe is inspired by Mark Bites Man's Rhubarb Crisp.
For four servings:
4 large sticks rhubarb
sweetener to taste
grated peel of orange (can be replaced with lemon peel)
a little orange juice (can be substituted for lemon juice)
a handful of berries (eg. strawberries or raspberries)
1 cup finely ground almonds
50 g butter
1 teaspoon cinnamon
a small handful of walnuts
a small handful of hazelnuts

Wash, rinse and cut rhubarb. Mix (about 2 tbsp Splenda) sweetener, grated orange peel, orange juice and berries with rhubarb. Put the rhubarb mixture into a casserole dish.
Mix 1 tbsp Splenda, cinnamon and finely ground almonds. Crumble the butter into the almond mixture and sprinkle on to the fruit, finally top with chopped hazelnuts and walnuts.
Bake in the oven at 180 degrees for approx 40 minutes.
Leave to cool a bit and serve warm with whipped cream.

Please note: adjust amount of sweetener to suit your taste
 
W

Westie2

Well-Known Member
Messages
92
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Recently I made a crumble mix but modified it to contain rye flour and oats as well as standard flour and sweetener instead of sugar. I baked it on a tray and when golden, broke it up. I then prepared a deconstructed rhubarb crumble, where I could add as much as I wanted. The remaining crumble I used in small quantities on top of plain yogurt, or with sugar free jelly and cream.

I have also made a savoury version, did follow a recipe with minor adjustments, rye and caraway seeds. Tastes great especially over roasted beetroot.


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