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Blueberry Violet Apple Crumble
Our gluten- free Blueberry Violet Apple Crumble is a wonderfully intriguing addition to the Thanksgiving dessert table.
Apples are lightly sweetened with our low-sugar Blueberry Violet Jam with the addition of cardamom adding a floral, citrus note. The flavorful hazelnut crumble topping adds a delightful gluten- free crunchy texture.
Always a hit!
Ingredients:
- 4 large apples, peeled, cored, and sliced.
- 1 jar of Coco Fine Foods Blueberry Violet jam (8 oz)
- 1 tsp crushed Coco Fine Foods Cardamom
- 1 cup hazelnuts, roughly chopped
- 1/2 cup almond meal
- 1/4 cup unsalted butter or coconut oil, melted
- 1/4 cup agave syrup or raw cane sugar
- 1/2 cup rolled oats
- A pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, toss the apple slices with ground cardamom and coat evenly with the blueberry violet jam.
3. Transfer the apple mixture into a greased baking dish.
4. For the topping, combine hazelnuts, almond meal, rolled oats, melted butter, agave syrup, and a pinch of salt. Mix until crumbly.
5. Sprinkle the nut mixture over the apples, ensuring an even layer.
6. Bake for 30-35 minutes, or until the topping is golden and the apples are tender.
7. Let cool slightly before serving.
Serve warm with a scoop of your favorite ice cream or a dollop of whipped cream for luxurious decadence!
Serves 4
Enjoy every fragrant and flavorful bite!
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🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
Using our new perfectly balance garlic, salt and pepper spice is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.
This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 4 cups fresh or frozen peas
- 4 cups vegetable stock or chicken stock
- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Lemon juice, to taste
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Peas and Stock:
- Add the peas to the pot and stir to combine with the onions.
- Pour in the vegetable or chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until the peas are tender, about 5-7 minutes.
3. Season with Garlic Salt and Pepper Blend:
- Remove the pot from the heat and stir in the garlic salt and pepper blend.
- Add the fresh mint leaves.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Finish the Soup:
- Return the blended soup to low heat.
- Stir in the heavy cream or half-and-half for added creaminess, if desired.
- Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.
6. Serve:
- Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.
- Serve hot or cold,
and enjoy!
Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.
Serves 4 as first course or 12 as a canapé.
