As your enviably lengthy summer finally starts to fade (and our London summer “begins”) you’re going to start to want things that warm you from the inside. Crumble is a bloody classic winter warmer dessert. Everyone’s got a family recipe (Edmonds Cookery Book, anyone?) that gets popped in the oven to round off the night in style. This recipe is a little less Edmonds and a little more whole-foodsy, if you’re into that, or have friends who require that. Despite being eat-for-breakfast-or-dessert good for you, this crumble still tastes dope as shit. Sub out the apples and berries for any other fruit you’re vibing, whether it be the last of the summer stone fruit, or a giant bag of discount frozen berries. The crumble topping is one size fits all.
Apple & berry crumble
4 large cooking apples
1 cup raspberries (or any berries, really)
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3 cups rolled oats
150g ground almonds
1/2 cup coconut sugar (or brown sugar if you aren’t about that wholefoods life)
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
3/4 cup melted extra virgin coconut oil
Preheat the oven to 190 degrees. Chop up the apples (skin on, skin off, whatever your vibe is) and bung them in a pot with cold water (not quite enough to cover them though). Stew over a medium heat, giving them a stir every now and then so they don’t catch on the bottom. They’re done when they look like vaguely lumpy mashed potatoes (if you got legit cooking apples). Mix the stewed apple in with the berries in whatever dish you’re making your crumble in (please actually use a dish that is oven-all-good).
In a bowl, mix all your dry ingredients together; then pour in your coconut oil and mix up your crumble topping with your hands. Go on. Sprinkle over the top of the dish of stewed fruit, then put in the oven. Cook until the fruit is bubbling up at the corners of the dish, and the crumble topping is starting to go golden brown.