This lovely little fruit crumble is a dead simple weekend treat and winter-appropriate family pleaser. It was something I put together spontaneously on a wintery weekend after being inspired by trying to use up the mountains of quickly ripening feijoas.
Why I recommend giving this a go:
- Healthier alternative to traditional baked or processed treats
- Low in refined sugar and processed carbs
- Contains whole food life-giving nutrients
- Lets the natural sweetness of fresh fruit shine
- Great way to use up an abundance of fruit
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Ingredients:
For the fruity part
- 6 cups of diced seasonal fruit (4 cups feijoa and 2 cups apple in this recipe)
- 1-2 tbsp lemon juice (or freshly squeezed orange)
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp clove
- 1 tsp all spice
- 1 tbsp tapioca starch
- 1 handful organic raisins
- 1 tbsp butter
- Optional sweetener of choice e.g. 1-2 tbsp honey
For the crumbly part
- 1 cup almond meal or ground almonds
- 1 cup oats
- 2 tbsp butter
- 2 tsp cinnamon
- Pinch of natural salt
- Optional sweetener of choice e.g. 1-2 tbsp coconut sugar or honey
How to
- Combine all the fruit filling ingredients.
- Place the filling at the bottom of a baking dish.
- In a clean bowl, combine all the crumble ingredients. Rub the butter into the dry mix to create a breadcrumb consistency.
- Spoon the crumble on top of the fruity layer.
- Bake for 40-60 minutes at 180°C until bubbly and gooey.
Serves: 8-10
Prep time: 30 minutes + 40-60 minutes cooking time.
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