This crumble is so delicious your family and friends won’t ever guess that it’s good for them too! You can use other fruit and berries if you like for the filling. I’ve added dried fruit and nuts before and it’s great for a change. Make your own combinations using seasonal fruit for the filling and add different kinds of nuts or seeds to the crumble for variety.
TIP If you are sensitive to nuts you can substitute pumpkin, sunflower and sesame seeds for the chopped nuts and use ½ cup more oat or ½ cup ground sunflower seeds in place of the walnuts.
NOTE You can refrigerate the un-cooked crumble overnight before baking and bake later. You may need to bake it a little longer if you bake it right out of the refrigerator. You can also freeze the un-baked crumble for up to 1 month, thaw and bake when needed.
SERVES 8 – 12 portions
PREP TIME 25 MINUTES
BAKING TIME 30 – 40 MINUTES
For the Filling
- 4 – 6 apples (peeled, cored and cut in small pieces)
- 2 cups berries of choice (frozen or fresh)
- ½ cup honey, coconut syrup or maple syrup
- ¼ cup (60ml) coconut milk or apple juice
- 1 tsp vanilla (optional)
Ingredients for the crumble
- 2 cups gluten-free oats
- ½ cup (75g) gluten-free flour
- 1 cup (120g) coarsely chopped walnuts (or other nuts or seeds)
- 1 cup (80g) shredded (desiccated) coconut
- 3 tbsp melted coconut oil, ghee or butter
- ½ cup coconut milk
- ½ cup honey, agave or maple syrup
- 1 tsp vanilla (optional)
- ¼ tsp sea salt (to taste)
Method for the filling
1. Preheat your oven to 350F/180C and prepare a medium large baking dish or 6 – 12 ramekins (depending on their size) by generously rubbing with coconut oil, ghee or butter. You can also skip the oil and just line the baking dish with baking paper for easy clean up.
2. In a large bowl lightly mix all the filling ingredients together and check for sweetness and add a little more if desired. Then pour into the prepared baking dish or ramekins and set aside while making the crumble topping.
Method for crumble topping
1. Place all the crumble ingredients in a large bowl and mix well. Then evenly spoon (or use your hands) the crumble over the fruit mixture.
2. Loosely cover the crumble with baking paper and place in the oven and bake covered for about 15 minutes then uncover and continue baking for about 15 minutes longer.
3. Remove from oven and cool a little before serving. Its great served warm with ice cream, non-dairy ice cream, sweetened cream or yogurt. It’s also wonderful served for breakfast with fresh fruit, berries and yogurt. The crumble will keep for 3 – 4 days refrigerated.
Sending ‘The Flavour of Joy’
Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind, and spirit. You can purchase the new book from www.theflavourofjoy.com.