Bumble Crumble 2 (800x533)

I don’t indulge in sweets and desserts too much, so when I do I really make it worthwhile. Another favourite which you can make ahead and keep till needed is this bumble crumbles topping. Each time you make it, double the recipe and keep the extra in a jar for the next family dinner. Simply prepare the fruit, add the topping and pop it in the oven. Again if you can use the same dish to cook the fruit on the stove top, add the topping, bake in the oven and serve, it makes it all the more simple. I use the base of my tagine for this. It is Emile Henry flame series which is designed to transfer from the stove top to the oven. You can also tweak a few ingredients in this one for those traveling the health trail!

Megan Priscott
Red Kitchen

Serves 8
1.5 kg apples peeled and cut into chunks
2 cups mixed berries (fresh or frozen) or plums (fresh or tinned)
20g butter

1. Sauté the apples in butter (or coconut oil)
2. Take of the heat and gently stir through the berries or plums
3. This is now ready for the topping

1 cup organic oats
¾ cup brown sugar
1 c long thread coconut
¼ cup pumpkin seeds
¾ cup slivered almonds
½ tsp cinnamon
Zest 1 orange
1 c walnuts, roughly chopped
200g butter

1. Mix all the dry ingredients in a bowl. You can put it in a jar at this stage and keep in in the fridge for a quick winter pudding.
2. Melt the butter and mix into the dry ingredients.
3. Place on top of your fruit and cook 180c for 25 mins
4. Serve with cream or vanilla custard

Health it up:
Swap the brown sugar for ½ c honey  and the butter for ¾ cup coconut oil (liquid form).  Serve with cocolicous coconut ice cream

Bumble Crumble 1 (533x800)

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