Divine excuse fruit crumble

    Divine excuse fruit crumble

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    1 person made this

    About this recipe: Nothing too revolutionary, but delicious and more healthy than your average sugary, white flour confection. I mix the crumble topping 50/50 wholemeal flour/oats with the butter and demerara sugar and add in sesame/sunflower/ lightly chopped pumpkin seeds/chopped walnuts/pecan/anything I feel like, depending on the complimentary tastes/fruit I'm using, for yum crunch. I also prefer to keep the fruit slightly tart as a contrast to the sweetness of the crunchy crumble mix.

    Ingredients
    Serves: 6 

    • For the fruit
    • 1kg fruit (e.g. apples, peeled and cored), see tip
    • 150g caster cugar
    • spices of your choice, to taste (see tip)
    • For the crumble
    • 125g butter
    • 125g demerara sugar
    • 100g rolled oats
    • 100g wholemeal flour
    • 1 to 2 tablespoons seeds of your choice
    • spices of your choice, to taste (see tip)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the fruit:

    3. Combine the fruit, sugar and spices in a saucepan over a medium heat. Cook until just tender, stirring occasionally.
    4. For the crumble:

    5. Make up the crumble mix by rubbing the butter and demerara sugar (sometimes I prefer dark muscovado for a stickier topping) into the oats, flour and seeds. Add spices of your choice to taste.
    6. Lightly grease an ovenproof dish and spoon the fruit into the bottom. Sprinkle the crumble mixture on top. If you have an excessively sweet tooth sprinkle sugar of choice on top because this isn't a sugar loaded recipe.
    7. Bake in the preheated oven for 35 to 40 minutes depending on how chewy/crispy you like the topping.
    8. Remove from the oven and serve with cream, custard or for dairy intolerant people coconut/soya cream. Also delicious cold/reheated next day for breakfast. Enjoy!

    Tip

    Hope you try/love it as much as all the children I've worked with in healthy cooking/baking workshops xx

    Fruit

    You can use any fruit but I prefer fresh apple mixed with any seasonal soft fruit, 50/50 for example, raspberries or blackberries. Dried or rehydrated apricots work well out of season with dates.

    Spices and combinations:

    Add spices to taste such as cinnamon or star anise with apple or blackberries. Go by your instincts/taste desires (e.g. ginger with rhubarb). I use everything with apples [annual surfeit] from cinnamon/sultanas/dates/figs to cardamon/chillies/star anise/mint depending on the mix.

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