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