Winter Fruit Crumble
This crumble works beautifully and I have tried lots of different fruit combinations. Apple and blackberry is my favourite Autumn/ Winter combination, but I often make apple and pear also. I add a little maple syrup to the oat topping for sweetness. Try the fruit you are using first and if they need a little extra sweetness then you can add a little maple syrup to the fruit mix too (I rarely do this only if the fruit is very sharp to taste).
This crumble is delicious served, warm from the oven, with a dollop of thick Greek yoghurt. And it is just as good for breakfast too.
1 vanilla pod (not needed)
250g oats (normal oats, not jumbo oats)
3 tablespoons coconut oil, melted
2-3 tablespoons maple syrup
Greek yoghurt, to serve
Preheat the oven to 180°C. Prep the apples: peel, core and cut into wedges then add to a saucepan; with a vanilla pid, split in two. For each apple add a few tablespoons of water. Cook the apple until completely softened but still holding its shape a little; add a little more water if needed. Remove from the heat, taste the apple if very sharp add a little maple syrup to sweeten, remove the vanilla pod and discard.
Take an oven proof dish and pour the cooked apple and vanilla mixture into the dish, in a single layer; add the raw blackberries (dot throughout the apple so everyone gets some berries).
To prepare the topping, melt a little coconut oil. Pour over the oats and mix thoroughly with a spoon. Then top the apple and blackberry mix with the topping. Bake in a the oven, until the topping is browned and golden, for 25 minutes approx.
Set aside to cool and serve with Greek yoghurt.