Aquafaba is the liquid from cooking chickpeas. It's a great binder and it makes a wonderful topping on crumbles.

Fruit Crumble with Aquafaba Topping

Fruit Suggestions

Pear Cranberry

Apple Blueberry

Strawberry Rhubarb

Peach

Or any fruit or fruit combination you like.

The Pear Cranberry combo we like is given on the back.

Aquafaba Topping

• 1/3 cup almonds
• 14 dates
• 1½ cups rolled oats
• ½ teaspoon cinnamon
• ½ teaspoon vanilla powder
• ¼ cup aquafaba (added 1 tablespoon at a time)

Fill an 8” x 8” baking dish half full with fruit.

Make the topping by adding the almonds and dates to food processor and processing to a coarse chunk.

Add rolled oats, cinnamon and vanilla, and pulse to mix well. The longer you pulse the finer the oats, which makes the topping more dense.

Add the aquafaba and pulse to distribute well. Again, the longer you pulse, the more the aquafaba mixes into the topping, which makes it less crumbly as it bakes. There’s lots of control here with how fine you make the topping and how long you pulse in the aquafaba so you get the topping just the way you like it.

Scatter the mixture loosely over the fruit. Don’t pack it down too firmly.

Cover the fruit crumble and bake, uncovering the crumble for the last 20 minutes of baking.

NOTE: Different fruits take longer to bake. My rule of thumb is for softer fruits like berries and pears, 25-30 minutes. For firmer fruits like apples 35-40.

Pear Cranberry Crumble

Fruit Base

• 4 pears
• ½ cup cranberries fresh or frozen, or ½ cup dried cranberries
• ¼ cup raisins (if using fresh or frozen)
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger

Cut pears into the bottom of an 8” x 8” baking dish.

Add cranberries (and raisins if using fresh or frozen)

Sprinkle with spices and top with Aquafaba Topping

Topping

Use Aquafaba Topping from front page.

Bake covered at 350º for 10 minutes, remove covering and back 20 minutes more. 30 minutes total.