Corn Crumble Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A corn-based crumble dessert with a coconut sugar topping and a lemon zest twist. Uses quinoa flakes replacing oats and almond flour swapped with chickpea flour. Dairy-free, nut-free, egg-free, vegetarian. Prepping involved chilling dough, baking with a golden finish. Crunchy, sweet, slight citrus tang. Ready in 2 hours 15 minutes total. Serves 6. Simple pantry ingredients. A unique texture from quinoa flakes. Ideal as sweet snack or light dessert.
Prep:
15 min
Cook:
70 min
Total:
Servings:
6 servings
#dessert
#crumbles
#dairy free
#vegetarian
#healthy
Corn kernels in a crumble. No oats, quinoa flakes instead. Chickpea flour swaps almond. Coconut sugar replaces white sugar, caramel notes, richer depth. Lemon zest brightens, cuts sweetness. Coconut oil brings fat, richness; dairy free this time. No eggs, no nuts, no lactose. Simple, straightforward ingredient list. Baking takes about 45 minutes, but wait after. Cool down essential. Textures get right, flavors knit tightly. Sweet snack or dessert. Tropical hint with lemon. Crunchy and tender combined. Nice alternative to classic apple or berry. Good for sensitive diets.
Ingredients
- 1 cup fresh corn kernels
- 2 tablespoons coconut sugar
- 3 tablespoons chickpea flour
- 1 teaspoon lemon zest
- 1/3 cup melted coconut oil
- 1 tablespoon maple syrup
- 3/4 cup quinoa flakes
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk alternative
- 1 teaspoon vanilla extract
About the ingredients
Quinoa flakes add a nuttier, denser crunch than oats, absorbing moisture differently - expect a chewier bite. Chickpea flour thickens and binds better than almond flour without the nutty punch. Coconut sugar offers caramel-like sweetness, lower glycemic index, and a slight molasses tone. Coconut oil remains solid at room temp, helps with crumble texture but melts during baking, creating pockets. Lemon zest injected for acidity contrast balancing sweetness. Use any plant-based milk, almond or oat works fine; do not over-darken crumble. Fresh corn preferable, canned okay if drained, preserves mild sweetness and moisture.
Method
- Preheat oven to 175C (350F).
- Mix quinoa flakes, chickpea flour, baking powder, salt in a bowl.
- Add melted coconut oil, maple syrup, and vanilla. Stir until crumbly.
- Fold in lemon zest for burst of flavor.
- Press half crumble mixture into ungreased 8-inch square pan.
- Spread fresh corn kernels evenly over base layer.
- Sprinkle remaining crumble mix on top, rough and chunky texture.
- Pour almond milk alternative lightly over top to moisten.
- Bake uncovered for 42-45 minutes until golden brown and set.
- Remove and cool on wire rack approximately 30 minutes.
- Let rest, flavors meld, texture sets properly before serving.
- Serve warm or room temperature, optionally dust with coconut sugar.
Cooking tips
Oven preheated, dry mix first. Combine all dry ingredients well to avoid lumps. Coconut oil needs to be warm but not hot for proper mixing. Stir with hands or fork for crumb consistency—not smooth dough. Spread half crumble firmly, but don’t press too densely or base becomes tough. Corn layer thin but complete for juicy surprise. Top loose crumble, rough chunks better than fine crumbs for rustic texture. Pour milk evenly to help meld top crumble but avoid sogginess. Bake until top golden, edges bubbling. Cool on wire rack at least half hour, flavors blend, texture firms. Serve plain or dusted with coconut sugar for extra crunch.
Chef's notes
- 💡 Use fresh corn kernels for best flavor. Canned is okay but drain well. Moisture-key in crumble. Quinoa flakes behave differently. Chewier bite than oats.
- 💡 Mix dry ingredients well. Avoid lumps at all costs. Be careful with melted coconut oil. Warm but not hot—affects the texture. Stir using hands or fork.
- 💡 When layering, don’t pack too tight. Base mustn't become tough. Aim for a light touch. Corn layer thin for that juicy burst. Keep toppings rustic and rough.
- 💡 Pour almond milk evenly, small amounts. Just to moisten, not too much. Texture matters. Bake until golden brown, keep an eye on edges bubbling.
- 💡 Cool for at least thirty minutes outside the oven. Crucial for blending flavors. Don’t skip this step. Serve warm or at room temperature dusted lightly.
Common questions
How to adjust sweetness of crumble?
Use less coconut sugar. Maple syurp can balance. Consider adding spices, cinnamon for warmth.
What if it’s soggy?
Check moisture from corn. Too much milk or a layered base. Bake longer if needed, but watch crust.
Can I use different flour?
Yes, but keep proportions right. Different textures, like almond or spelt. Adjust for binding.
How to store leftovers?
Keep in airtight container. In fridge works fine. Reheat gently before serving. Not too long, keep texture.
