Six Fruit Vegan Crumb Pie

Sometimes I like to just make it up as I go in the kitchen. It can be fun to experiment and see what you come up with! I had some leftover pie crust after making a pot pie, and I had a variety of frozen, fresh, and dried fruit. I didn’t have enough of any one or even any two fruits to make a pie, but altogether I had just enough. So I went with the ‘kitchen sink’ way of cooking – throw in everything but the kitchen sink. I had frozen strawberries, frozen mixed berries (blueberries, raspberries, strawberries), frozen mango, a fresh apple, and dried apricots.

Kitchen Sink Six Fruit PieI topped it off with some crumb topping and the result was surprisingly yummy! If one fruit makes a tasty pie, then six make an extra tasty pie. The flavors blended really well together, and I think I’ll be mixing fruits in pies more often!

Kitchen Sink Six Fruit Pie

Ingredients:

1 batch of pie crust for a crust on top and bottom, or half a batch for a crust on bottom and crumb topping on top
4-5 cups of fruit ( I used 2 cups of frozen berries, 1 cup of frozen mangos, 1 fresh apple, and about 1 cup of dried apricots)
1/2 cup sugar
1 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon
pinch of nutmeg
pinch of salt
zest of 1 lemon

Crumb Topping Ingredients:

1 cup flour
1 cup sugar
1/4 cup vegan butter

Directions:

  • Prepare your dough and refrigerate for at least 1/2 an hour before using. Preheat the oven to 350°.
  • If you’re using frozen fruit, defrost it. Chop the fruit and place it in a large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, salt and lemon zest. Stir until all of the fruit is evenly coated.
  • Prepare the crumb topping. Place the flour and sugar in a bowl. Cut in the butter using a pasty blender, fork, or even your hands. You could also use a stand mixer on a low setting until it’s reaches a crumbly texture. Don’t over mix or it will eventually turn into dough rather than crumb.
  • If you made a full batch of pie dough, split it in half and roll out one half on a floured surface. It should be rolled to about 1/4 inch thickness. Pick up the dough using the rolling pin to support it and place it in the bottom of the pie dish. Trim excess dough and crimp the edges.
  • Pour your fruit mixture into the pie crust and spread it out evenly. Top the pie with the crumb topping. Or, if you’re putting a crust on top, roll out the crust, place it on top of the pie, trim the excess, and crimp the edges. You’ll also want to poke a few holes in the top crust with a fork so steam can vent out.
  • Bake the pie at 350° for 45-60 minutes. The crumb should be starting to turn golden, and the fruit juices should be bubbling around the edges.

Fourth of July Rhubarb Peach Crumble

Happy Fourth of July! It kind of snuck up on us this year. Since it’s been raining nearly every day for the last month it doesn’t feel like summer yet. It’s been hot, but it feels like an extended rainy spring. I can’t believe it’s July already!

Rhubarb Peach Crumble

We made a rhubarb and peach crumble to celebrate the holiday. If you’re looking for a last minute dessert recipe, this one is really yummy and pretty simple to make. The peaches and rhubarb provide a sweet and tart combo (like strawberries and rhubarb) that compliments the sweet crumble topping.

Rhubarb Peach Crumble

If you’re looking for something more patriotically colored (and chocolatey) try my Chocolate Peanut Butter Pie with Fresh Berries. Add a little vegan whipped cream or vanilla ice cream and you’ll have red, white and blue!

Filling Ingredients:

3 fresh ripe peaches (about 2 1/2 – 3 cups)
3-4 stalks of rhubarb (about 3 cups)
1 lemon (juice and zest)
3/4 – 1 cup of sugar
1/4 cup flour

Crumble Topping Ingredients:

1 cup flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 – 3/4 cup vegan butter

Directions:

  • Preheat the oven to 350°. Lightly butter the bottom and sides of an 8 inch baking pan.
  • Peel and chop the peaches into about 1 inch pieces. Chop the rhubarb into small pieces. Zest and juice your lemon.
  • Place the fruit, lemon juice, and lemon zest in a mixing bowl. Add the sugar and flour and mix until the fruit is evenly coated. I started with 3/4 cup of sugar and then tasted the mixture. It seemed pretty tart so I added a little more. Adjust the sugar to your own tastes. The sugar and flour will started to mix with the juices from the fruits.
  • In a separate mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the vegan butter in small chunks. Use a pastry blender or fork to cut the butter in. (Sometimes your hands work well too!) The topping should come together in a crumbly consistency, but not as a big ball of dough.
  • Place the fruit mixture in the baking dish. Sprinkle the crumble topping evenly over the fruit.
  • Bake the crumble for 40-45 minutes until the fruit filling is bubbly and the crumble topping is golden brown.

Quick and Easy Vegan Strawberry Shortcake

Don’t forget, today is the last day to sign up for the Virtual Vegan Potluck! I signed up for the Main Course Category. The list of participating bloggers is pretty long. Check it out if you haven’t already!

I’ve been moving to a new apartment these past two weekends, and in the midst of the move I needed to make a birthday cake. I had my sights set on Strawberry Shortcake. Normally I would just make one from scratch, but being a little tight on time, I decided to try out a vegan Cherrybrook Kitchen Yellow Cake Mix.

I have to say the cake turned out pretty well! It’s dense, which worked well for strawberry shortcake, since that traditionally has a more biscuit-y cake. The only problem I ran into was that the cake started to fall apart as I turned it out of the pan, so that derailed my plans of cutting it through the middle to create layers. I would buy this mix again though if I needed a quick vegan cake.

I topped the cake with Cherrybrook Kitchen Vanilla Frosting, which is also vegan and gluten free. It wasn’t quite what I was expecting. It’s more of a glaze than a frosting and has a very sticky consistency, kind of like the filling of a Cadbury Creme Egg. On it’s own I wasn’t fond of it, but once it was combined with all of the other elements of the strawberry shortcake it was good. I’m not sure that I would use it again though.

I added a little Soyatoo Soy Whipped Cream and some fresh strawberries. The soy whipped cream has a somewhat distinctive soy taste, which I wasn’t really fond of, but again, with all of the other elements combined it worked. I might try their rice whip version next time to see if that has a better taste.

 

Overall, each element combined together into a really yummy finished product despite some of their individual downfalls. Sticky, sweet, strawberry goodness!