I have always loved crumble as a comforting pudding, and find it interesting that each time I make it as a clean recipe it varies depending on the ingredients I have available. Plus, it always tastes good! It is brilliant when an easy and quick recipe can be adapted to your cupboard and of course season(fruits).
Being a self confessed history food geek, I have long since known that the crumble was created in the war due to there being a lack of ingredients to make an apple/fruit pie. This makes crumble even more appealing, as it has always been a healthier option.
As always experiment and find the best ingredients to suit you. This crumble is packed full of nutrients to support a healthy immune system and an increase in energy so what are you waiting for?
Passionately fruit crumble
75g buckwheat or a nut flour of your choice
25g ground almonds
50g hardened coconut oil or butter
1 tbsp wheatgerm
1-2 tbsp seeds (your choice e.g. sesame,pumpkin,sunflower, flaxseed e.t.c)
1 tbsp xylitol/yakon
options: walnuts, pinch of cinnamon, ginger or nutmeg
Choose your fruits to use for your crumble e.g. 2 apples and handful or blackberries or either of these alone.
Rub the coconut oil (place in the fridge beforehand to harden)/butter into the flour and ground almonds with your fingertips until there are no big lumps of oil/butter.
Add in all of the rest of your ingredients and lightly mix.
Place your chosen fruit into the bottom of your oven proof dish (wash fruits and slice apples – do not peel). Then sprinkle over the crumble topping. Bake at 200 degrees celsius (preheated oven) for 15-20 minutes until topping is golden brown.
Serve with coconut cream, banana ice-cream or greek yoghurt whilst warm.
Let food be your healthcare,
lots of love and health