BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CRUMBLE TOPPING, non-dairy

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This is a non-dairy substitution for a crumble or more aptly said, “crisp.” We use coconut oil in place of butter and add a little sweet coconut. The mix can be used for non-dairy granola, too.

Ingredients:

  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar, packed
  • 1/3 cup old-fashioned oats
  • 1/2 cup sweetened flaked coconut
  • 1/4 teaspoon salt
  • 1/3 teaspoon ground cinnamon
  • 1/4 cup coconut oil, chilled
  • 1/4 cup almonds
  • 1/2 teaspoon vanilla

Method:

Place ingredients into food processor and pulse a few times until blended. Put over fruit and bake as directed.
To use as granola: spread onto baking sheet and bake 325ºF for 12-15 minutes or until brown and crisp. Cool and crumble over fruit, yogurt or eat plain.






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