Using seasonal fruits makes this crumble an economical pudding. Using spelt flour and coconut sugar produce a crunchy wholesome crumble
Filling:
800 g mixed fruit - blackberries, pears and apples
1 desert spoon lemon juice
4 desert spoon coconut sugar
Topping:
200 g unsalted butter
100 g spelt flour
150 g coconut sugar
Filling
1
Put all the prepared fruit in a medium pan with sugar and lemon juice
2
Cook on a high heat for a minute then simmer until the fruit has broken down.
Topping:
3
Cut the butter into small pieces and put into a mixing bowl
4
Add the flour and mix with finger tips to make a crumble mix
5
Add the coconut sugar and mix thoroughly
6
Tip the fruit mixture into a baking dish
7
Sprinkle the crumble evenly on top
8
Place in centre of pre heated oven at 180c
9
Cook for 20-25 mins until golden on top
Serve with cream/yogurt/custard whatever your preference
CategoryDessertCuisineBudget-Diets
Ingredients
Filling:
800 g mixed fruit - blackberries, pears and apples
1 desert spoon lemon juice
4 desert spoon coconut sugar
Topping:
200 g unsalted butter
100 g spelt flour
150 g coconut sugar