Chocolate Tart Dough

Chocolate Tart Dough

Chocolate Tart Dough that is also gluten free ticks a lot of boxes!

In this recipe, we have added some delicious cocoa powder.

How you decide to fill and finish your chocolate tart is entirely up to you!

Learn how to roll out your gluten free dough in our article Gluten Free Tarts 101. Here you will also learn how to partially bake or fully prebake your tarts, depending on the recipe you want to create.

Chocolate Tart Dough

Chocolate Tart Dough

Servings 1 9 inch tart

Ingredients
  

  • 1/2 cup plus two tablespoons unsalted butter soft
  • 6 tablespoons icing sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons 2 teaspoons orange zest, chopped fine chopped fine
  • 1 egg 1 egg large
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder

Instructions
 

  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, icing sugar, pure vanilla extract, and orange zest, until creamy.
  • Add the egg and mix until just incorporated.
  • Stop the mixer and add the cocoa powder.
  • Next, add Peetz S.M.A.R.T Blend all at once.
  • Mix just enough to combine.
  • Wrap the dough in plastic wrap and let rest in fridge until ready to roll out and use.

Which kind of cocoa powder should I use in this recipe?

We suggest Dutch process cocoa powder. Here is why…

If you have ever been lucky enough to visit a chocolate production facility, you will know that chocolate is very acidic.  Regular cocoa powder is too, with an pH level or between 5.3 to 5.8.  This is used in recipes with baking soda to help cut neutralize the acidity.

Chocolate Tart Dough

This recipe for Chocolate Tart Dough does not call for baking soda, so here you will need to use a cocoa powder that is already balanced. Dutch-process cocoa powder!

An alkai solution is used to soak cocoa beans in when making Dutch-process cocoa powder.  The name “Dutch” was chosen for the fact that it was created by a Dutch chemist in the 1800s.  This process results in a superior product with exceptional flavour.

What kind of tarts can I make with Chocolate Tart Dough?

So many options! So few days in a year!

You can fully prebake the dough and add the filling once cooled.

Some examples include:

Chocolate Cream Fruit Tarts
Chocolate Ganache Tarts
Lime Curd Tarts
Double Chocolate Meringue Tarts

And More!

OR

You can partially bake the tart. Then let it cool. Add filling that need to be baked. Next,  pop it in the oven!

Examples include:

Chocolate Pecan Tarts
Chocolate Custard Tarts

And so many other delectable varieties!

You can also vary the dough and make:

Classic Gluten Free Tart Dough
Almond Tart Dough
Walnut Tart Dough

Chocolate Tart Dough

Gluten Free Tart Dough

Gluten Free Tart Dough

Gluten Free Tart Dough is a recipe from local Ottawa pastry chef Elina Olefirenko.

We gifted her a bag of Peetz S.M.A.R.T Blend. Then, for New Year’s Eve, she made some delicious lemon tarts for her Winter Wonderland backyard party.

This is the perfect tart dough anytime you need a dessert that it gluten free. It is also study enough to support any kind of filling.

Once baked the tarts hold up for hours. If of course, you don’t eat every last one by then!

For rolling and storaging the dough, take a look at Gluten Free Tarts 101.

Gluten Free Tart Dough

Gluten Free Tart Dough

Servings 1 -9 inch tart

Ingredients
  

  • 1/4 cup plus two tablespoons unsalted butter soft
  • 6 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest chopped fine
  • 1 egg
  • 1/4 teaspoon salt 
  • 2 cups Peetz S.M.A.R.T Blend

Instructions
 

  • Set up an electric mixer with bowl and paddle attachment.
  • Mix together the butter, coconut sugar, pure vanilla extract and orange zest, until creamy.
  • Add the egg and mix until just incorporated.
  • Sprinkle in the salt.
  • Stop the mixer and add the Peetz S.M.A.R.T Blend all at once.
  •  Mix just enough to combine.
  • Wrap the dough in plastic and let rest in the refrigerator, until ready to roll out and use.

What kind of tarts can I bake with this dough?

You can fully prebake the dough and add the filling once cooled.

Some examples include:

Vanilla Cream Fruit Tarts
Chocolate Cream Fruit Tarts
Chocolate Ganache Tarts
Lemon Curd Tarts
Orange Curd Tarts
Lime Curd Tarts
Lemon Meringue Tarts

And More!

OR

You can also partially bake the tart and then cool. Add fillinsg that need to be baked and pop in the oven.

Examples include:

French Lemon Tarts
Maple Syrup Tarts
Pecan Tarts
Vanilla Custard Tarts
Apple Custard Tarts

And more!

You can also vary the dough and make

Chocolate Tart Dough
Almond Tart Dough
Walnut Tart Dough

And more!

Stay tuned for  more recipes in the weeks ahead.

Enjoy baking the S.M.A.R.T way!

Gluten Free Tart Dough

 

Gluten Free Tarts 101

Gluten Free Tarts 101

Gluten Free Tarts 101

Gluten Free Tarts 101 is a short  guide to rolling and baking your pastry. The crust is important for stability of the filling, longevity of the tart, and of course taste!

Once you have made your Gluten Free Tart Dough and let it rest, it is time to roll it out. Here’s how to do this to ensure success!

To Roll the Dough Out

  1. Let the dough come to room temperature for 30 minutes.
  2. Prepare the tart pan, using butter or butter substitute.
  3. Dust the surface lightly with Peetz S.M.A.R.T Blend.
  4. Roll the dough into a circle.
  5. Be sure to lift and turn counter-clockwise, as you do this to prevent sticking.
  6. Roll the circle larger than the tart so it will reach up and over the sides slightly.
  7. Roll the dough on to the rolling pin.
  8. Gently roll it into the tart pan.
  9. Press the dough into the bottom and side of the pan.
  10. Roll the rolling pin across the top to remove the excess dough.
  11. Prick the bottom with a fork.
  12. Chill the tart shell in the refrigerator for 20 minutes to 24 hours.

How to Bake Gluten Free Tart Shells

Once you have rolled out your Gluten Free Sweet Tart Dough and have let it rest in the fridge, it is time to bake it. How you bake it depends on the recipe and the filling that has been prepared.

Baking Methods

Some recipes will call for a partial bake of the tart. This is used to set the crust and cool it before a filling will be placed in again. Think cooked custards, pumpkin, or French lemon tarts

For other recipes, where the recipes calls for a prebaked tart, the pastry will need to be cooked completely. Think lemon, orange of lime curd tarts, and fruit tarts with pastry cream.

To Partially Bake Gluten Free Tarts

  1. Preheat the oven to 325 F.
  2. Cut a circle of parchment paper large enough to sit flat over the dough and reach above the sides.
  3. Fill with dried beans, rice or pie weights.
  4. Bake the tart for 15 minutes.
  5. Remove from the oven.
  6. Take the parchment paper out along with the weights.
  7. Bake for 5 minutes more.

To Prebake the Gluten Free Tarts

  1. Preheat the oven to 325 F.
  2. Place a round of parchment paper over the tart large enough so that it reaches above the sides.
  3. Fill with dried beans, rice, or pie weights.
  4. Bake for 15 minutes.
  5. Remove the weights.
  6. Bake for 10 minutes more.

 Understanding:

  • Letting the dough rest makes it easier to work with.
  • Bringing it up to room temperature after chilling makes it easier to roll out.
  • Pricking or docking with a fork allows steam to escape.

 

Notes:

Our recipes for gluten free tart doughs in all the many varieties freeze extremely well. Make up a double batch and freeze. Then when ready to use, simply unthaw in the refrigerator.

Gluten Free Tart 101

 

Orange Olive Oil Cake

Tomato Gorgonzola Linguine

Orange Olive Oil Cake 

Orange Olive Oil Cake was inpsired by a kitchen experiment at the home of  local, Ottawa food photographer Suliman Chadirji. He works quite often with the chefs at Food Marketing Creative, creating stunning food images for clients.

Then, he goes home and imagines recreating everything he tastes at the shoots!

When our jovial owner Peter gave Suliman some Peetz S.M.A.R.T Blend flour to bake with, he let the experiment begin!

Orange Olive Oil Cake

Orange Olive Oil Cake

Equipment

  • 9 inch cake pan
  • stainless steel bowls
  • electric stand mixer
  • OR electric hand held mixer
  • baking rack
  • 10 inch cake plate

Ingredients
  

  • cup Peetz S.M.A.R.T Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs large
  • 3/4 cup sugar
  • 1/3 cup olive oil extra virgin
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon orange juice  freshly squeezed
  • 1 tablespoon orange zest, chopped fine chopped fine
  • 1 orange sliced into thin rounds, then cut in half

Instructions
 

  •  Preheat the oven to 350 F.
  •  In a bowl, whisk together the flour, baking powder, baking soda and salt.
  •  In a bowl of an electric mixer, fitted with a whisk attachment, add the eggs and the sugar.
  • Whisk again, until the mix turns a light yellow.
  • Drizzle in the olive oil.
  • Add the vanilla, orange juice and zest.
  •  Turn to medium speed and mix until combined.
  • Replace the whisk attachment with a paddle.  
  • Add half of the flour and beat until just combined.  
  • Pour into a prepared 9-inch cake pan.
  • Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  • Set on a baking rack. Let the cake cool slightly.
  • Unmold the cake and place on a cake plate.
     
  • Decorate with fresh orange slices.

Tips and Tricks

Which kind of olive oil should I use when I bake Orange Olive Oil Cake?

The olive oil you choose for this cake is very important. It affects the taste of the entire cake. Look for one that is mild. And put it to the test!

Take a wine glass and add a small amount of mild olive oil. Swirl it around. Then inhale the aroma. Next give it a taste.

At Enjoy Peetz our preference is Olivo Real Late Harvest Picual Extra Virgin Olive Oil. This Spanish olive oil has won top awards in Italy. Owner and friend Isidro, lives in Ottawa and imports the oil directly from his family’s estate in south Spain. The family has been growing olive trees for decades! Buy it through Isidro at Pepe’s Market.

Orange Olive Oil Cake

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti really packs a punch! It is so simple, but really flavourful.  The Italian name for this dish is Aglio e Olio.

Be sure to use the best extra virgin olive oil you can find. It will make all the difference to the final dish.

If you are using Peetz S.M.A.R.T Homemade Pasta recipe ( and we really suggest you try it!) and you don’t have the attachment to cut spaghetti, then make linguine or fettuccini instead. It won’t make a difference in deliciousness!

Read our Chef Tips and Tricks at the bottom of this recipe.

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Ingredients
  

  • 6 garlic cloves peeled
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta cut into spaghetti
  • 1/4 cup olive oil extra virgin olive oil
  • 1/2 cup cup Italian parsley roughly chopped
  • salt and pepper 

Instructions
 

  • Roughly chop garlic or slice thinly.
  • Meanwhile, place a large pot of well salted water on the stovetop. Bring to a boil.
  • Cook spaghetti in salted water .
  • Warm a large sauce pan over low heat.
  • Add olive oil and garlic.
  • Stir occasionally until garlic turns golden, about 8 minutes.
  • When garlic is just turning brown, add parsley and spaghetti.
  • Toss everything together and check seasoning.

Chef Tips and Tricks

Why does it say to slice the garlic?

Slicing the garlic helps to prevent it from burning.

How much salt should I add to the water? 

The pasta water should taste like the sea. It will help to add flavour to the pasta.

How is Italian parsley different from regular?

Italian parsley has flat leaves, while regular parsley has curled leaves. The curly variety is best for decoration.

What sort of wine should I serve with Garlic Parsley Spaghetti?

Try a hearty Chardonnay with this meal.

What about dessert?

We love this recipe for Lemon Olive Oil Cake.

Garlic Parsley Spaghetti

 

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine is a recipe based on our classic Homemade Linguine Marinara, with the addition of Gorgonzola.  The strong cheese and the acidic element of the tomatoes balance each other out superbly.

Give it a try and let us know how you like it!

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium red onion diced small
  • 10 garlic cloves crushed and chopped peeled, crushed and chopped
  • 2 19 ounce cans San Marzano tomatoes
  • salt to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta cut into linguine
  • 3/4 cup Gorgonzola cheese
  • 3/4 cup Parmesan cheese
  • 1 tablespoon butter unsalted

Instructions
 

  • Heat a large pan over medium high heat. Add olive oil.  
  • Cook onion and garlic for 5 minutes.  
  • Add tomatoes and simmer for about an hour.
  •  Adjust seasoning.
  • Bring a large pot of well salted water to a boil.
  • Cook pasta for 2 minutes.
  • Whisk cheese and butter into sauce.
  • Simmer for 5 minutes and serve with linguine.

Chef Tips and Tricks

Here are the answers to some of your questions. 

What is Gorgonzola?

Gorgonzola is a cheese made from cow’s milk. It is contains blue veins and was originally made in Italy.

How is Gorgonzola different from blue cheese?

Blue cheese is a category of cheese. Gorgonzola is a blue cheese.

 

Tomato Gorgonzola Linguine

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara is made with a wonderful tomato sauce. There is a great food debate in Italy ( yes, another one, we know!) about where Marinara sauce originated. Some say Naples. Others say Sicily.

What we can tell you though is that the Tomato family did not travel to Europe until the 15th Century. We have Christopher Columbus to thank and his voyage to the Americas.  He was looking for India, of course! Ah, how mistakes change the culinary world!

Homemade Linguine Marinara is always a treat. We have made this version using Peetz S.M.A.R.T Homemade Pasta. It’s full of whole and ancient grains. And it’s gluten free. Give it a swirl!

Linguine Marinara

Homemade Linguine Marinara

Servings 4

Ingredients
  

  • 1/4 cup olive oil
  • 1/2 medium red onion diced small
  • 5 garlic cloves peeled, crushed and chopped
  • 1 / 19 ounce cans San Marzano tomatoes
  • salt  to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta or store bought

Instructions
 

  • Heat a large pan over medium high heat.
  • Add olive oil.
  • Add onion and garlic. Cook for 5 minutes, while stirring.
  • Add tomatoes and simmer for about an hour.
  • Bring a large pot of salted water to a boil.
  • Add Peetz S.M.A.R.T Homemade Pasta. Cook for 1 -2 minutes.
  • Drain and reserve 1 cup of the pasta liquid.
  • Add the water to the sauce and turn the heat up. Stir until fully incorporated.
  • Taste and season the marinara sauce.
  • Place the Peetz S.M.A.R.T Homemade Pasta in with the marinara sauce.
  • Stir to combine and plate.

Chef Tips and Tricks

Our chefs work hard in our test kitchen to bring you the very best recipes.  Here are some answers to your question. And always feel free to ask more in the comments sections. We will answer!

What makes San Marzano tomatoes so special?

These tomatoes have a perfectly balanced flavour between sweet and acidic. That’s why it is often the preferred tomato for sauces.

What is the difference between a Roma tomato and a San Marzano tomato?

The flesh of the San Marzano is thicker than the Roma. It also contains fewer seeds and it is sweeter.

How much salt should I add to the pasta water?

That depends on what kind of salt you are using. Sorry to be so vague! You want your pasta water to taste like the sea. This will flavour the pasta and then later the sauce.

What does adding some of the pasta water to the sauce  do? 

The pasta water contain the salt and starch from the pasta. This will add flavour and help to thicken it.

Which kind of wine would you suggest with Homemade Linguine Marinara?

We think cabernet sauvignon has the perfect acidity levels to balance the acid of the tomatoes in this recipe. Palate pleasing. Cheers!

And what about dessert? 

We have something really authentic for you. In Italy olive oil is used in everything, even the desserts. Try this mouthwateringly,  delicious Lemon Olive Oil Cake.  Also made with Peetz S.M.A.R.T Blend!

Where can I buy Peetz S.M.A.R.T Blend?

We can a new online store where you can purchase it in 1 kilogram, 2 kilograms, 3 kilograms or 10 kilograms.  Shop now!

Homemade Linguine Marinara

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta is made with Peetz S.M.A.R.T Blend flour. This means it is high in fibre, made with ancient grains, and gluten free. S.M.A.R.T is made with sorghum, millet, arrowroot, brown rice flour  and tapioca flour.

Grab your pasta machine! Here we will walk you through each step to making perfect pasta. The S.M.A.R.T way!

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Ingredients
  

  • 5 eggs large
  • 1 - 1 1/2 cups Peetz S.M.A.R.T Blend, plus extra for the counter top
  • 1 tablespoon olive oil extra virgin

Instructions
 

  •  Place flour in the centre of a clean worksurface. 
  • Make a well in the centre of the flour.
  • Break eggs into the well. Add olive oil.
  • Start beating the eggs, using a fork.   
  • Then, start to draw some of the flour inward, toward the egg mix.  
  • As it thickens, begin to mix with your hands.    
  • If the dough sticks to your hands, add a little more Peetz S.M.A.R.T Blend
  • Place the dough aside.
  • Scrap up any excess dough, to clean your space.
  • Wash hands to prepare for the next stage. 
  • Set the pasta machine rollers to the widest settings.
  • Place half of the dough through the machine.
  • Fold the dough in half, top to bottom.
  • Set machine to the next lowest setting. Place through machine once.
  • Set to the next lowest setting again. Place through machine once.
  • Continue on until the pasta has been passed through the next to last setting.  
  • Repeat with the next piece of dough.
  • Then, machine cut noodles, or hand cut lasagna.
  • Separate noodles. Let dry for 15 minutes.
  •  If making into lasagna, do not allow to dry.
  • Proceed with the rest of the recipe of your choice, for making pasta, ravioli or lasagna dishes.

Chef Tips and Tricks

Which pasta shapes can I make with a standard pasta machine?

You can make any type of thin flat pasta. Think lasagne, fettuccini or linguine. For other shapes like spaghetti, penne or macaroni, you will need a different attachment and cutter.

What is the best way to make sure my pasta is cooked perfectly?

Great question! First make sure you cook the pasta in water that is well salted. It should taste like the Mediterranean sea.

Then, before you add the pasta, make sure the water is at a full rolling boil.  Large bubbles should be visible in the water.

Next, do not overcook the pasta! Fresh pasta only takes a couple of minutes to cook, even from frozen. Even a filled pasta, such as ravioli never exceeds 4 minutes of cooking time.

Save a cup of water for the pasta sauce! You will notice we do this in some upcoming recipes. This water helps add flavour from the salt added to the water.

Then, drain your pasta, but do not rinse. The starch on the pasta helps sauce to adhere to it.

Can I freeze Peetz S.M.A.R.T Homemade Pasta ?

Yes! One rainy afternoon, think about filling your freezer this way.  Place fresh pasta on a baking sheet.  Try to spread the noodles out a bit so the pasta does not clump together.

Next, place the baking sheet in the freezer for 15 minutes. Then, place the pasta into freezer bags. Press out all the air and freeze for later use.

Peetz S.M.A.R.T Homemade Pasta

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes also contain no added sugar. The natural sweetness in the bananas really shines through in this recipe.

We added a hint of cinnamon. It’s a banana bread in a pancake! With or without real Canadian maple syrup, the whole family will enjoy these pancakes.

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Servings 4

Equipment

  • 2 medium stainless steel bowls
  • stainless steel whisk
  • 1 large stainless steel bowl
  • potato masher
  • wooden spoon
  • pancake griddle
  • stainless steel spatula

Ingredients
  

  • 1 1/3 cups Peetz S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 4 bananas ripe and medium in size
  • 6 eggs large
  • oil for the pan such as sunflower oil, canola oil or any cooking oil with subtle flavour

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda and cinnamon.
  • In a large bowl mash the bananas with a fork or potato masher.
  • In a medium bowl, whisk together the eggs.
  • Add the eggs to the mashed bananas. Whisk until smooth.
  • Pour the dry ingredients over the bananas.
  • Mix with a wooden spoon until well combined.
  • Heat a griddle over medium high heat.
  • Add cooking oil of your choice. Allow it to sizzle.
  • Drop Gluten Free Banana Pancake batter on the griddle using a 1/4 cup measuring cup.
  • Cook until bubbles appear on the top.
  • Flip with a stainless steel spatula.
  • Cook until light and fluffy.
  • Serve with real Canadian maple syrup, if desired

 

Chef Tips and Tricks

Why are these Gluten Free Banana Pancakes so light and fluffy? 

Thanks for asking! In order to keep these pancakes light, we have added extra baking powder and eggs. Peetz S.M.A.R.T blend is made with high fibre ingredients, that absorb a lot of moisture. The eggs help add more liquid and protein. The baking powder lifts the structure of the pancakes.

How do I make sure pancakes are cooked in the middle?

Heat the griddle or pan to medium-high heat and have the oil sizzling. Then, add the pancake batter. If the  heat is too high the pancakes will cook on the outside, before the inside.

Wait until the pancakes start to bubble , about 6 minutes. Then, flip and cook for another 2 minutes.

Keeping the pancakes all the same size, by dropping with a 1/4 cup measuring cup, ensure an even cooking time.

Is there something I can add to Gluten Free Banana Pancakes to change up the flavour?

Yes! We like whole pecans or walnuts, to add some bite and protein. One quarter cup to a half cup will do. Leave the nuts whole for best results.

You can also add some chocolate chips, instead of nuts, in equal amounts.

What is Peetz S.M.A.R.T Blend made from?

S.M.A.R.T stands for Sorghum, Millet, Arrowroot, brown Rice and Tapioca.

Where can I buy it?

We now have an online store.

You can purchase Peetz S.M.A.R.T Blend in 1 kilo, 2 kilo, 3 kilo or 10 kilo bags.

Shop now!

Gluten Free Banana Pancakes

 

Apple Oatmeal Cinnamon Crisp

Oatmeal Apple Crisp

Apple Oatmeal Cinnamon Crisp

Apple Oatmeal Cinnamon Crisp is a homey style dessert. Apples bring back nostalgic memories.

Make this dessert when you need gluten free comfort food. Be sure to use gluten free oatmeal. And of course, our Peetz S.M.A.R.T Blend. 

Best of all,  be prepared for your kitchen to be filled with the aroma of cinnamon.

Apple Oatmeal Crsip

Apple Oatmeal Crisp

Ingredients
  

  • 8 Granny Smith apples peeled and cut into medium chunks
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cardamon
  • 1/2 teaspoon orange zest
  • 3 tablespoons orange juice freshly squeezed
  • 1 1/2 cups Peetz S.M.A.R.T Blend
  • 1 cup large oats
  • 1/2 cup brown sugar
  • 1 1/4 cups unsalted butter cold and cut into cubes

Instructions
 

  • Preheat oven to 350 F.
  • Place apples and pears in an 8 by 12- inch rectangular baking dish.
  • Sprinkle with granulated sugar, cinnamon and cardamon.
  • Add orange zest and orange juice. Mix with a spoon to combine. 
  • In a large bowl, add flour, oats, brown sugar, and butter.
  •  Mix with an electric mixer until butter is still visible, but in small pieces.
  • Cover fruit with oatmeal mix, evenly.
  • Bake for about 40-50 minutes or until golden brown.

What is the difference between a crisp and a crumble?

A crisp includes oatmeal and like its name bakes up crisp. A crumble does not include oats and has a more cakey topping that does not crisp up.

Can I use a different kind of apple in this recipe for Apple Oatmeal Cinnamon Crisp?

Yes! Try a Honey Crisp or a Golden Delicious. Or combine either with Granny Smith. You can even use a trio of all three!

Can I miss the apples with another kind of fruit?

Yes, you can! Try replacing half the apples with pears.

Or make with all apples, or half apples and half pears, and add 1/2 cup of dried raisins, cranberries, or cherries. Be sure to soak the dried fruit in 1/2 cups of warm water, for at least 30 minutes first. This way the fruit will absorb water. This plumps up the fruit, so it doesn’t absorb liquid from the dessert, as it is baking. When ready to use, simply add to the apple or apple/pear mix.

How can I make this recipe dairy free?

Try Earth Balance Vegan Buttery Sticks. Instead of dairy it contains a blend of non-hydrogenated palm fruit, canola and olive oils.  This also makes the recipe vegan!

How are gluten free oats produced?

According to the The Canadian Celiac Association website, producers use a guideline called Purity Protocol. This is used to prevent contamination of wheat and other gluten containing grains.

One example of this includes farmers eliminating these grains from their crops, for between 2-4 years. Then, the land is dedicated to the growing of oats.  Others may be using separate equipment for seeding, harvesting, storage, transportation and milling.

Shop for gluten free Canadian oats. The Canadian Celiac Association supports Health Canada’s decision to allow gluten free claims for specially produced gluten free oats.

For perfect gluten free baking try our Peetz S.M.A.R.T Blend.

You may also enjoy this recipe for Lemon Olive Oil Cake.

 

Apple Oatmeal Cinnamon Crisp