• Suzie

Cracking Crumble

The humble classic crumble, a favourite desert and for little effort, several can be made, frozen or left in the fridge ready for when you get back from a ride or a run, cold and hungry and a bowl of hot crumble hits the spot perfectly. Thank's to Eleanor Haresign for the apples, that went into this delight.


For the fruity layer

- Cooking apples

- sugar

- water

- cinnamon

For the crumble layer

- Oats

-Coconut oil (you can use butter, if you are not worried about it being vegan)

- Honey or Algave syrup

- Mix of seeds/nuts (we make up a big container mixed with sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, chopped almonds, chopped walnuts) we buy big packs of different seeds/nuts from the Asian supermarkets or health food shops. Add whatever you have/fancy.


-Stew the apples. Chop the apples, cook in a big pan, on a low heat, add enough water so the apples do not stick to the pan but you don't want lots of liquid (I used 14 apples and added 1.5 cups of water) add a few spoonfuls of sugar and cover the apples with cinnamon, be generous with the cinnamon.

While the apples stew, I made the crumble topping

- Quantity of oats, depends on how much crumble you are making! I made 2 crumbles in medium sized dishes so used 120g of Oats. I good measure is to get the dish you are using, pour the oats in so they cover the base, about a cm deep and that is good for one portion.

- Mix oats with honey and oil (or butter if using) again I don't really measure the quantity, I just add it gradually and stir and you want a consistency that sticks the oats together, but they are not swimming in liquid. so for 120g of oats I used 4 tablespoons of honey and 4 tablespoons of Coconut oil (remember to melt the oil first, heat in microwave)

- Add any seeds/nuts, I added two handfuls, to give a crunchy taste and provides look of minerals and nutrients.

Place the stewed apple in the bottom of the dish and the crumble layer on top. 2/3rd apple, 1/3rd crumble

Put in a pre heated oven and leave till the crumble goes golden brown. Mine took about 15 minutes at 150 degrees.

And serve with custard, ice cream, yogurt or eat plan. Yum.


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