Friday 18 September 2015


I've made fruit crumbles for almost as long as I can remember. When I was still living in England, we had a rhubarb and gooseberry bush as well as apple trees (redcurrants and strawberries too), and so there was always something to hand for the filling during summer-time. And I can still remember the recipe that I used for the crumble from my home economic teacher.

Old-school crumble
8 oz flour
2 oz sugar
2 oz butter, chilled

However, times have changed since then and you can almost make a crumble out of anything. I've tried variations substituting the sugar with maple syrup and honey. I've swapped the flour for oats and almond meal, and even used olive oil instead of butter. 

This is the recipe I made the other day, and I have to say it tasted pretty delicious.

Fruit compote
1 bunch rhubarb, chopped
4 apples, peeled, cored and chopped

Crunchy crumble
3/4 cup plain flour
3/4 cup oats
1/4 cup coconut sugar
1/4 cup almonds 
50g butter, chilled and cubed

1. Pre-heat oven to 180-degrees. Prepare fruit and simmer over a medium heat until soft.
2. Mix dry ingredients and rub in cold butter until mixture resembles crumbs. 
3. Place fruit compote in oven-proof dish. Top with crumble and bake for about 25 minutes. Serve with ice cream or yoghurt.

image the indigo crew

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