The Crumble of Late Summer

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I’ve always been a fan of crumble. Fruity, sweet, tart and crunchy all at once. Easy to throw together, warm. It’s the sort of dessert that Mum would rustle up just for us (rather than for some guests).

Usually we’d have apple but sometimes we’d venture elsewhere – feijoa and apple anyone? These days it’s everything. Peaches, rhubarb, apricots, mixed berries and of course apple.

As for the crumble itself, I’m technically not supposed to eat wheat (even if that doesn’t come across very often), so out goes the flour, in comes the almond meal. It’s with this sort of dish that being gluten-free is actually a bit fabulous. When you can’t use flour you have to become creative and so this dish has become rather special indeed – almond meal, coconut, chopped nuts, oats. Served up with some custard it’s the taste of late Summer, long nights, winds with a bite of Autumn on their lips. Once upon a time I thought that Summer was my favourite season, but now I think I prefer these in between times. When everything is in a state of flux, of becoming or dying.

Anyway – for the recipe.

To make one casserole dish of crumble:

  • Enough of the following fruit to fill a large saucepan, peeled, cored or de seeded – apples, peaches, apricots, rhubarb, plums…(etc)
  • One cup of water
  • Half a cup of Frozen berries
  • Two tablespoons of custard powder
  • One cup of almond meal
  • One cup of rolled oats
  • Half a cup of shredded coconut
  • A handful of any nuts you have around
  • Half a cup of castor sugar for the crumble
  • Half a cup of sugar for the stewed fruit
  • 115g of butter
  • A pinch of salt

Preheat your oven to 190 degrees celsius at bake.

For the filling:
Begin by stewing your fruit (sans frozen berries), place in a large saucepan with the water and castor sugar then simmer on a low heat until soft. Once soft pour into the bottom of your casserole dish with the frozen berries and custard powder. The custard powder will absorb any excess water to add a deliciously gelatinous texture.

Crumble:
Combine the remaining ingredients in a food processor. Whizz up and then distribute evenly across the top of the fruit in the casserole dish.

Cook:
Place in the oven and cook for 25 – 30 minutes or until the top of your crumble is golden.

Serve:
With vanilla or hokey pokey ice cream, or custard or even cream. Noms.

Other yummy additions could be powdered ginger? Or lime juice in the stewed fruit? Ground cinnamon and cloves? SO MANY OPTIONS!

What are your favourite crumble combos? I would love to know! Let me know in the comments. :)

 

 

 

 

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About madicattt

Curator of The Things That Are Good. Sharing the things that stand out in the worlds of theatre, food, beauty and style.
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