I'd say that apple crumble has always been my absolute favourite pudding to have. As a little girl, my Grannie taught me and my sister how to make the basic crumble with half as much fat (usually butter, but she had to adapt with two granddaughters allergic to dairy, so dairy- free spread!) as flour, and half as much sugar as fat. This might sound terribly confusing but you can use it as a guide for measurements, doubling or even tripling the amounts to make a bigger crumble for family lunches or dinners! For example:
to make the crumble topping for roughly 6 people the measurements would be:
10 oz of plain flour
5 oz of dairy- free spread
2.5 oz of sugar
and so you can see that these measurements can easily change around depending on how much more or less crumble topping you'd like to make!
Anyway, this recipe is one that I have made up, using slightly different ingredients because I am interested in always changing recipes and making up new things! Here, the base of the crumble is oats which become wonderfully crunchy when combined with honey and coconut oil! The blackberries and raspberries (which are now in season), add a beautiful colour and slight sharpness to contrast with the apples and the sweet topping, making it a perfect pudding on a summer's evening, or any other time of the year really!
If you would like to see how I make my crumble, do click on the video below! I visited the beautiful Garson's Farm in Surrey,where you can pick your own fruit and vegetables, you could also call it a very merry berry heaven! I picked the most delicious raspberries but ended up eating a few too many leaving me with rather too short a supply to make a crumble with. Luckily, some blackberries hanging around in the fridge came in handy, and this recipe was born! You might also notice that I use cups here to measure out my ingredients, I'm not too sure why but I find it is fun pouring things out of them into a large mixing bowl!
makes enough for 6 generous servings, or 8 slightly smaller servings
1 and a half cup of oats
1 cup of plain flour
5 tbsp of honey/ maple syrup
4 tbsp of coconut oil
1.5 tsp of ground cinnamon
3 large cooking apples
150 g punnet (about 1 cup) of blackberries
a handful of raspberries
1 tsp of mixed spice
2 tbsp of honey/ maple syrup
Preheat the oven to 180 degrees Celsius, 356 degrees Farenheit, Gas Mark 6
Begin by peeling, coring and cutting the apples into fine slices. Add the blackberries, raspberries, mixed spice and honey into a large saucepan with a dash of water to prevent everything from sticking to the pan. Put on a medium to high heat and when the fruit begins to soften, lower the heat and simmer for 10-15 minutes with a lid on, stirring frequently.
Now measure out the oats, plain flour and ground cinnamon into a large mixing bowl. Melt the honey and coconut oil in a small saucepan on a low heat. Slowly pour the melted delicious-ness into the oats, flour and cinnamon mixture and stir until all combined.
Once the fruit has stewed for about 15 minutes, taste to see if it is sweet enough for you! This is important because often, cooking apples can be a little too sharp and a dash of extra honey is required.
Find your best oven- proof crumble dish, pour out the rich purple stewed fruit and top with the crumble topping.
Bake for 25- 30 minutes keeping an eye out for any premature burning on the top!