So you may have tried our roasted fruits and wanted more. Or perhaps you’re just in the mood for a crumble, so are we! This recipe is just for the topping, for the method on making the fruit go here. Or if you need this baby immediately, just chop your fruit up small, top with crumble and put it in the oven and hope for the best! Although we recommend pre-cooking your crumble filling.
You may find that this mixture makes up too much for what you need, if so you can reduce the amount of flour or omit the oats. Alternatively, just scale back the entire thing to suit you.
- 1, 1/2 cups Spelt Flour
- 1/2 cup Oats
- 1/2 cup Rapadura (or Sugar)
- 1/2 cup Dairy Free Margarine (or Softened Coconut Oil + 1 tsp salt)
– Pre-heat oven to 200 degrees.
– Combine flour, oats and rapadura in a bowl.
– Add margarine or coconut oil and work through with your fingertips until a sand like appearance is achieved and there are no large lumps.
– Top your fruit with the crumble mixture and pat down.
– Bake for 30-40 mins until edges brown and crumble feels firm to touch.
This dish can be enjoyed on its own or topped with our delicious crumble. Choose your glass or ceramic baking dish and aim to fill it up with enough space to mix things around without losing anything over the side! Remember that this fruit will reduce in size as it cooks and leave space on the top for crumble (especially if you’re using rhubarb which virtually disappears and just leaves that incredible tang!)
The amount of fruit listed below if just a guide. Add more or less if you like and adjust the other ingredients accordingly. Traditional crumble fillings include apple, pear and rhubarb but there are loads of other things that you can try. Believe it or not but banana, orange, pineapple and stone fruit can be amazing too!
This is a time consuming recipe. I do a lot of cooking in the oven (and the thermomix for that matter) because I am lazy! For a Mum like me that spends a lot of time at home, it’s easy to just do the prep work while my daughter is asleep and then just let it cook away by itself. I often make this dish the day before I plan to use it. If you bake it in a dish that has a lid then you can just plonk the lid on and refrigerate it until you need it.
If you’re in the mood for a crumble and you want it now (I totally understand) then you can cook it on the stove top rather than waiting around for it to roast. I’ve made some notes in the method below for when you just need crumble fast! BUT you will miss out on one of the best things about this recipe…. the smell that fills your house! mmmm.
- 700g Fruit of your choice (including Rhubarb)
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 Cup Rapadura
- Juice & Rind of 1 Lemon
- 1/2 tsp Salt
- 1/4 Cup Water
– Preheat oven to 200 degrees.
– Peel and chop fruit and place in your baking dish.
– Add other ingredients and combine.
– Roast for 1-2 hours until fruit is soft, stirring at least once.
If you need a fruit fix faster than this then see stovetop instructions below:
– Add all ingredients to a saucepan and include an additional cup of water (you might need some extra if it boils down)
– Cook on a medium heat with a lid until fruit is soft, stirring regularly.
– Drain any excess liquid if too wet.