Category, , DifficultyBeginner

Yields30 Servings

Ingredients
Strudel
 6 layers of filo pastry
 30 ml sunflower or coconut oil for brushing
 3 apples
 1 pear
 125 g blackberries
 4 tbsp coconut sugar/brown demerara sugar
 1 tsp cinnamon
Topping
 toasted flaked almonds - optional
Crumble
 4 apples
 2 pears
 125 g blackberries
 juice of 1 orange
 1 tsp cinnamon (optional)
 ½ tsp nutmeg (optional)
 1 tsp vanilla extract
 4 tbsp coconut sugar
 6 tbsp water
Topping
 60 g coconut oil
 75 g oats (gluten free can be used)
 75 g ground almonds
 75 g white spelt flour or regular flour
 3 tbsp coconut sugar
Galette with Shortcrust Pastry
 3 apples
 1 ripe pear
 125 g blackberries
 5 tbsp coconut sugar or brown sugar
 1 tsp cinnamon
 ½ tsp nutmeg
 juice of 1 orange
 1 tsp vanilla extract
 2 tbsp white caster sugar or xylitol
 2 sheets of frozen shortcrust pastry (defrosted)

Strudel
1

Peel and dice the fruit.

2

Mix in a bowl with the remaining strudel ingredients.

3

On parchment, using a pastry brush, coat each layer of filo pastry with generous amounts of oil.

4

Place the filling in the centre, creating a long rectangle and leaving a 3 inch boarder so you can seal the strudel like a parcel, slightly overlap the layers of filo to seal and brush with more oil.

5

Fold each end like a parcel and brush with oil again to seal again.

6

Gently turn over the strudel so sealed ends are down and place in the oven for 30- 40 minutes rotating half way through cooking time and until golden brown. Serve with coconut yoghurt, your favourite vegan ice cream or toasted flaked almonds!

Crumble
7

Chop fruit and peel fruit.

8

For the topping melt the coconut oil in your hands and help mix with remaining topping ingredients to form a crumb, ensure the coconut oil is well dispersed.

9

Place fruit mixture in an ovenproof dish and layer the crumble topping over the top in an even layer.

10

Bake at 180 degree celcius for 30 - 40 minutes until fruit is cooked and bubbling and a golden crumb topping. Serve with coconut yoghurt or your favourite vanilla vegan ice cream!

Galette with Shortcrust Pastry
11

Defrost the pastry in the fridge overnight on a lightly floured surface.

12

Unroll the dough and stick the two sheets together, using a lightly floured rolling pin, lightly roll to smooth where the pastry joins and to seal any cracks. Trim the pastry slightly to give a 12 -14 inch wide oval, it’s ok if there are some cracks on the edges of the pastry. Transfer the rolled dough to a sheet of parchment paper for baking, do this by gently hanging it over the rolling pin so it is draped over it and roll out onto a sheet of parchment on a baking tray big enough to fit the Galette.

13

For the filling, core the pears and apples and slice into thin slices and add to a bowl with the coconut sugar, vanilla, orange juice and spices, toss gently, we will add the blackberries separately to the pie.

14

Scatter some blackberries onto the rolled dough, then add the apple and pear mixture by making roughly 3 rows lengthways, slightly overlapping the apples and pears randomly (you can use the prettier slices of fruit in the main centre and any off cuts can fill the edges that will be covered by the pastry when it is folded over) until you have filled the whole pie with the fruit leaving a 3 inch edge, scatter with the remaining blackberries.

15

Time to carefully fold the edge up and over the fruit, overlapping the pastry where it gathers, if any tears appear at the edges simply patch with a small piece of the trimmed pastry. Wash the pastry edge using a pastry brush with any alternative milk of choice, scatter the washed pastry with a sprinkle of caster or coconut sugar and bake in the oven for 30 - 40 minutes or until the pastry is golden brown and the fruit cooked through. Serve with coconut yoghurt or your favourite vanilla vegan ice cream!

16

* You can also make 6 smaller individual tarts if you prefer by cutting the large sheet of rolled pastry before filling with the fruit mixture. Just follow the exact steps as above but cut the large pastry sheet into 6 even size squares and trip the corners slightly to make ovals. Then fill with the fruit mixture divided evenly between the 6 and follow the same steps as above. You may need a little extra sugar to sprinkle on the pastry before baking.

 

Ingredients

Ingredients
Strudel
 6 layers of filo pastry
 30 ml sunflower or coconut oil for brushing
 3 apples
 1 pear
 125 g blackberries
 4 tbsp coconut sugar/brown demerara sugar
 1 tsp cinnamon
Topping
 toasted flaked almonds - optional
Crumble
 4 apples
 2 pears
 125 g blackberries
 juice of 1 orange
 1 tsp cinnamon (optional)
 ½ tsp nutmeg (optional)
 1 tsp vanilla extract
 4 tbsp coconut sugar
 6 tbsp water
Topping
 60 g coconut oil
 75 g oats (gluten free can be used)
 75 g ground almonds
 75 g white spelt flour or regular flour
 3 tbsp coconut sugar
Galette with Shortcrust Pastry
 3 apples
 1 ripe pear
 125 g blackberries
 5 tbsp coconut sugar or brown sugar
 1 tsp cinnamon
 ½ tsp nutmeg
 juice of 1 orange
 1 tsp vanilla extract
 2 tbsp white caster sugar or xylitol
 2 sheets of frozen shortcrust pastry (defrosted)

Directions

Strudel
1

Peel and dice the fruit.

2

Mix in a bowl with the remaining strudel ingredients.

3

On parchment, using a pastry brush, coat each layer of filo pastry with generous amounts of oil.

4

Place the filling in the centre, creating a long rectangle and leaving a 3 inch boarder so you can seal the strudel like a parcel, slightly overlap the layers of filo to seal and brush with more oil.

5

Fold each end like a parcel and brush with oil again to seal again.

6

Gently turn over the strudel so sealed ends are down and place in the oven for 30- 40 minutes rotating half way through cooking time and until golden brown. Serve with coconut yoghurt, your favourite vegan ice cream or toasted flaked almonds!

Crumble
7

Chop fruit and peel fruit.

8

For the topping melt the coconut oil in your hands and help mix with remaining topping ingredients to form a crumb, ensure the coconut oil is well dispersed.

9

Place fruit mixture in an ovenproof dish and layer the crumble topping over the top in an even layer.

10

Bake at 180 degree celcius for 30 - 40 minutes until fruit is cooked and bubbling and a golden crumb topping. Serve with coconut yoghurt or your favourite vanilla vegan ice cream!

Galette with Shortcrust Pastry
11

Defrost the pastry in the fridge overnight on a lightly floured surface.

12

Unroll the dough and stick the two sheets together, using a lightly floured rolling pin, lightly roll to smooth where the pastry joins and to seal any cracks. Trim the pastry slightly to give a 12 -14 inch wide oval, it’s ok if there are some cracks on the edges of the pastry. Transfer the rolled dough to a sheet of parchment paper for baking, do this by gently hanging it over the rolling pin so it is draped over it and roll out onto a sheet of parchment on a baking tray big enough to fit the Galette.

13

For the filling, core the pears and apples and slice into thin slices and add to a bowl with the coconut sugar, vanilla, orange juice and spices, toss gently, we will add the blackberries separately to the pie.

14

Scatter some blackberries onto the rolled dough, then add the apple and pear mixture by making roughly 3 rows lengthways, slightly overlapping the apples and pears randomly (you can use the prettier slices of fruit in the main centre and any off cuts can fill the edges that will be covered by the pastry when it is folded over) until you have filled the whole pie with the fruit leaving a 3 inch edge, scatter with the remaining blackberries.

15

Time to carefully fold the edge up and over the fruit, overlapping the pastry where it gathers, if any tears appear at the edges simply patch with a small piece of the trimmed pastry. Wash the pastry edge using a pastry brush with any alternative milk of choice, scatter the washed pastry with a sprinkle of caster or coconut sugar and bake in the oven for 30 - 40 minutes or until the pastry is golden brown and the fruit cooked through. Serve with coconut yoghurt or your favourite vanilla vegan ice cream!

16

* You can also make 6 smaller individual tarts if you prefer by cutting the large sheet of rolled pastry before filling with the fruit mixture. Just follow the exact steps as above but cut the large pastry sheet into 6 even size squares and trip the corners slightly to make ovals. Then fill with the fruit mixture divided evenly between the 6 and follow the same steps as above. You may need a little extra sugar to sprinkle on the pastry before baking.

Autumn fruit 3 ways

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