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Apple Persimmon Cranberry Cobbler

TIME: 1HR
SERVINGS: 12

INGREDIENTS

Filling
2 large granny smith apples, peeled and cut into 1/2” dice
1 large fuyu persimmon, cut into 1/2” dice
2/3 cup cranberries (cooks down to about 1/3c)
3/4 cup water
1/3 cup sugar
3 Table spoon sugar (1 Table spoon for cranberry cooking)
3 Table spoon butter
Zest of 1/2 lemon

Crumble
1/4 cup + 1 Table spoon high protein cricket Flour
1/4 cup + 1 Table spoon almond meal
1/4 cup + 2 Table spoon roasted chopped almonds
1/4 cup+ 2 Table spoon roasted chopped filberts
1/4 cup + 2 Table spoon softened butter
1/2 Table spoon cinnamon
1 Table spoon organic cane sugar

DIRECTIONS

Preheat oven to 168 degrees Celsius.  Place cranberries, water and 1/3 cup sugar into a sauce pot and bring to a boil.  Allow cranberries to cook until they’ve softened. Meanwhile use 1 Table spoon of butter to butter your cobbler dish (ours was an ovular 5×9”).  Strain cranberries over a bowl, reserving 1 Table spoon of cooking liquid. Add apples, persimmon and 1/3 cup of cranberry and 1 Table spoon cooking liquid to a mixing bowl, along with 3 Table spoon sugar and lemon zest.  Mix together until evenly incorporated and pour into your cobbler dish, distributing evenly to the edges.  Dollop the top of the mixture with the remaining 2 Table spoon of butter. 

For the crumble, add all of your ingredients into a bowl and squish them together with your hands until they’re all sticking together.

Evenly top the filling with the crumble, and bake at 168 degrees Celsius for about 40 minutes, or until the crumb topping turns a bit golden brown. (If you substitute butter for coconut oil, those fats don’t brown, so pull if after 40 minutes). Allow to cool slightly before serving.

Bug Foods - Apple Persimmon Cranberry Cobbler
Bug Foods – Apple Persimmon Cranberry Cobbler

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    About Us

    No matter how unpalatable insects might seem to you, creepy crawlies such as silkworms, caterpillars, and crickets just might be a key source of protein in your food. They also might be an important way to increase sustainability in the food chain.

    The notion of insects as food might make your skin crawl, but they have been a common part of the human diet for thousands of years. Today, they are actively consumed in various parts of the world. The farming of insects such as crickets has taken off in many countries including Thailand, India, South Africa, and Kenya.

    Latest Posts

    Crickets are the the protein of the future.

    https://www.youtube.com/watch?v=eavEJt4W1Xs#action=share

    Are insects the future of Food? | Megan Miller | TEDXMANHATTAN

    https://www.youtube.com/watch?v=BwC4WRKi5QY&feature=youtu.be

    Cricket protein powder has almost triple the amount of protein present in serloin and double the protein of chicken? That’s right, cricket flour!

    Did you know that cricket flour — also known as

    Entomophagy

    Entomophagy - the eating of insects, arachnids and centipedes - isn't a new idea. It is mentioned in the Bible, as well as ancient Roman and Greek texts.
    The practice of eating insects is far more common in other cultures than in the UK. Some two billion people around the world eat insects as part of their regular diet.

    Contact Info

    19 Loring Road
    Dunstable, England. LU6 1DZ
    Phone: +44-7703-765470
    Email: support@bugfoods.co.uk
    Web: bugfoods.co.uk - eatinsect.co.uk

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