This is a recipe that I have had knocking around for a long time. One that my husband keeps telling me that I should add but that I always think is just too simple!
I hope I am not insulting you by adding it, but it really is so quick and easy my way and at this time of year, when there is a glut of fresh fruit about, it is a perfect recipe to use it up!
I usually have pots of cooked fruit in the freezer so I take one of those out, make up my crumble and have a pudding on the table in a matter or minutes. If you wanted to make this from scratch, just lightly cook whatever fruit you have over a low heat for about 20 minutes until soft. Sweeten to taste (or not at all as I try to do!), then add my crumble mixture.
Because you are cooking the crumble before adding it to the fruit you use a lot less than you would in a traditional recipe and therefore it is much healthier, and crisper. Not only that, but this is a particularly low sugar crumble recipe. If you prefer a sweeter version then add more sugar!
- 190g gluten-free plain flour
- 35g oat flour (grind some oats in a coffee grinder or food processor)
- 100g dairy-free margarine (or butter)
- 45g white sugar
- Place all the ingredients together in a food processor and process until you have a crumb texture (if you do not have a processor then rub the fat into the flours and then add the sugar).
- Spread in an even thin layer over a baking tray.
- Place under a pre-heated high grill for 5-7 minutes, mixing regularly until golden (don't take your eyes off this, it will burn easily!).
- While the crumble is cooking place 2 tablespoonfuls of your chosen cooked fruit into a ramekin or small bowl, per person.
- Once cooked, sprinkle 2-3 tablespoonfuls of crumble onto the top of your fruit and serve.
- This amount of crumble will serve approx. 8 people this way so I cook half and place the other half in the fridge for another day. It will keep uncooked in the fridge in a sealed container for a couple of weeks, or in the freezer for a good few months.
I shared this recipe with: