I’m instantly transported back to my childhood whenever I have a fruit crumble. Every Sunday we all gathered at my Grandma’s house, who us grandkids affectionately called ‘Nina’ and there was always a huge spread laid on. Nina was definitely a feeder and you never left her house hungry, from roast dinners to curries, cakes to homemade bread and of course her crumble.
I do miss having big family dinners each week or even each month. With my family spread all over the world and the U.K., it’s quite hard to arrange a last minute get together! I often wonder if people still do a traditional family Sunday dinner with the grandparents, aunts, uncles and cousins. It certainly brings back fond memories for me from my childhood.
The best part for me of a crumble is the actual crumble. I’ll eat the fruit part first and save the crumble part for last to enjoy it. For me, the crumble has to be crunchy yet chewy and that is exactly what the crumble topping in this recipe delivers.
I have used my best selling maple and cinnamon granola in the crumble for this recipe which works beautifully, however, I’m sure any granola will work.
-4 apples, core removed & diced (I use Pink Lady variety but any would work)
-1 tsp. lemon juice
-2 cups fresh or frozen blackberries
-1 Tbsp. arrowroot starch
-2 Tbsp. maple syrup or liquid sweetener of choice
-1 cup Nourish by Rebecca maple & cinnamon granola or granola of choice
-1 & 1/4 cup ground almonds
-1/4 cup maple syrup
-1/3 cup coconut oil, solid
How To Make
Pre-heat oven to 175C/350F.
In a medium-sized pan place the apples and lemon juice and cook over a medium heat stirring often. When the apples are just starting to soften, about 6-8 minutes, remove from the heat and place in an oven-proof dish.
Add the rest of the filling ingredients to the apples and mix well to incorporate everything and set aside.
Place all the crumble ingredients into a large bowl and mix together with your hands. You’re looking for a clumpy/crumbly texture.
Once the crumble topping is done, scatter it over the apple and blackberry mixture, making sure all the fruit is covered.
Place the crumble in the oven and bake for 30-40 minutes or until golden brown and the juices are bubbling. If the topping is browning too quickly, cover lightly with foil.
Remove from oven and allow to cool slightly before serving. This is delicious with a dollop of coconut yoghurt on the side.
The crumble can be stored in an airtight container in the refrigerator for up to 5 days.