Fruity Crumble Recipe
When I make this fruity crumble, it almost always vanishes within a few minutes! You can’t really mess it up.
You can add or substitute almost anything to make it original.
Fruit. You need fruit. Which fruit you choose is up to you, you can use apples, pears, rhubarb (although you may want to sweeten a bit if you use rhubarb), blueberries, peaches, strawberries, etc.
For the crumble, you can also add nuts and seeds, like sunflower, sesame, or chopped almonds, to make the dish less sweet and more energy sustaining, depending on what you have in the cupboard.
Here’s what I used.
1/2 cup blueberries (I used organic frozen)
1/2 teaspoon cinnamon (more or less depending on your taste, you can also add cloves and nutmeg)
2/3 cup plain flour
2/3 cup rolled or instant oats
1/4 cup brown sugar (rapadura or jaggery are best nutritionally, if you have them)
1/4 cup butter (vegan substitute: 1/4 cup coconut oil)
1/4 cup shredded coconut
Pre-heat your oven to approximately 175 C
Peel and chop into slices, all apples and pears. In a medium sized sauce pan, add about 1 cm of water and bring water to a boil on the stove top. Cook apples, pears and cinnamon, until the fruit appears soft, adding little bits of water and turn down the temperature, if needed, so your apples and pears don’t stick to the pot. Chuck the blueberries in at the end so they don’t break apart too much.
While the fruit is cooking, start making your crumble. Mix all dry ingredients together, and melt butter or coconut oil just enough so that it’s a liquid. Mix well, add butter or coconut oil into the dry ingredients.
When fruit is looking ‘cooked’, pour into a pie or equivalent sized cake pan. (Sometimes I like to use a small cake pan so that my ‘crumble’ part is deep). Evenly spread crumble on top of cooked fruit, place in the oven for approximately 20 minutes, or until the top of the crumble is looking slightly golden brown.
Leave to cool (If the troops will let you) and serve.
Tastes amazing served with ice cream or whipped cream too.