Crumbles are THE desserts designed for winter time. Soft, sweet fruit,covered with crumbly and crunchy layer, all served steaming hot with a side of cream.... What's not to like on a wintry cold day?! There's not a lot of fruit that are in season during winter, but those that are, like apples work perfectly in a crumble! I like to have more than a one fruit when making a crumble - it makes it that bit more interesting, and each time introduces us to different taste and flavour combos.
Why this crumble is a "not so naughty" on? As I believe it's healthier than others!
Well, it has way less sugar than I would add normally, you also have an addition of sultanas, oats, almonds and coconut and... if you choose to swap the butter for coconut oil, not only you'll get a fantastic, tropical kind of taste, but the dessert will be completely vegan. It feels mush "lighter" when you eat it - not as "stodgy" and filling as crumble can be sometimes. I usually have my crumble with a bit of double cream in it, but you can easily do without - as it is delicious and full of flavour!
How to make it...
- 5 apples, peeled, cored and cut into quarters
- 1 banana, peeled and sliced ino 1 cm slices
- 1/2 cup sultanas
- zest of half lemon
- lemon juice of half lemon
- 1 tablespoon honey
- 75 g wholemeal flour
- 60 g melted butter (swap this to coconut oil and you will make this dessert completely vegan!)
- 1 teaspoon ground cinnamon
- 25 g desiccated coconut
- 30 g almond flakes
- 50 g rolled oats
- 1 tablespoon maple syrup
- 40 g demerara sugar
Heat the oven to 170 C. Put the apples, sultanas, honey, lemon juice and lemon zest in a sucepan and cook on low heat for about 5 minutes, until the apples begin to soften. Transfer the fruit into a pie/oven proof dish and place the banana slices on top.
For the topping mix the flour with melted butter and melted syrup. Until it forms crumble texture. Add the rest of ingredients for the topping and mix well. You'll have quite a loose consistency. Put the crumble mixture evenly over the fruit. Place the dish in the oven and bake for about 35 minutes, until golden and the fruit is steaming hot and soft.
Serve preferably warm, with a cream, custard or on it's own.
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