Sunday lunch of my childhood wouldn’t have been the same without a fruit crumble. Always apple, sometimes with rhubarb from the garden or blackberries we had picked in the hedgerows.
Testers and Tasters Feedback
“This crumble was yummy. I used Einkorn flour and Coconut Sugar. I loved the idea of making the topping separately. I used defrosted berries as the base.”
“Loved it – the kitchen smelled lovely while the crumble was cooking. I made a large batch of crumble topping so I’ll always have some to make desserts quickly. I will freeze in batches.”
“Delicious. A family favourite.”
Photo
Jacqui Hardy, Tester and Taster
Serving: 6-8
Preparation: 20-30 minutes Cooking 20-30 minutes
GF V NF Option DF
Swaps
NF: Exchange the ground almonds for ground sesame or sunflower seeds and use mixed seeds instead of the hazelnuts.
Creamed coconut: swap for butter or UPF free vegan butter alternative. It needs to be a fat that will set.
Freezing
This will freeze, for best results freeze the fruit and the crumble separately.
Ingredients
Fruit
600g fruit eg Bramley apples, rhubarb, blackberries, frozen berries or mixture of your choice.
Optional:
Add 1 tbsp honey or agave syrup or if you have jars of stem ginger some of the syrup that adds a light gingery flavour to the fruit.
Crumble
70g wholemeal flour
70g ground almonds
70g barley flakes
70g crushed toasted hazelnuts or any nuts or mixed nuts of your choice.
70g creamed coconut – at room temperature
30g golden caster sugar or coconut sugar
Method
I like to cook the fruit and the crumble separately. This way the crumble stays crunchy and doesn’t go soggy. Add the crumble on top of the fruit when serving or serve deconstructed so people can choose the proportion of fruit to crumble that they like.
Crumble
Pre Heat the oven to 190C, 170CFan, 375F, Gas 5
Put the flour and ground almonds into a mixing bowl and stir together.
Add the sugar.
Chop the creamed coconut and mix together with the other ingredients until it resembles breadcrumbs.
Stir in the barley flakes and nuts and mix together well.
Spread the mixture out on a baking sheet lined with parchment paper and bake in the oven for 10-15 minutes checking and mixing regularly so that it browns evenly and does not burn.
Either serve on top of your hot fruit or separately as described above. The crumble may need breaking up into smaller pieces before serving.
Fruit
Prepare your fruit if required eg peel. I generally leave the skins on fruit for the added fibre and find once cooked they are not noticeable.
For firm fruits like apples slice and put into an oven proof serving dish together with any sweetener being used and bake for 20-30 minutes or as required until the fruit is soft but still holding its shape.
Frozen berries can be used from frozen if baking with the crumble on top. If doing separately, defrost and warm in the oven whilst the crumble is cooking.
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