Using seasonal fruits makes this crumble an economical pudding. Using spelt flour and coconut sugar produce a crunchy wholesome crumble
Put all the prepared fruit in a medium pan with sugar and lemon juice
Cook on a high heat for a minute then simmer until the fruit has broken down.
Cut the butter into small pieces and put into a mixing bowl
Add the flour and mix with finger tips to make a crumble mix
Add the coconut sugar and mix thoroughly
Tip the fruit mixture into a baking dish
Sprinkle the crumble evenly on top
Place in centre of pre heated oven at 180c
Cook for 20-25 mins until golden on top
Serve with cream/yogurt/custard whatever your preference
Ingredients
Directions
Put all the prepared fruit in a medium pan with sugar and lemon juice
Cook on a high heat for a minute then simmer until the fruit has broken down.
Cut the butter into small pieces and put into a mixing bowl
Add the flour and mix with finger tips to make a crumble mix
Add the coconut sugar and mix thoroughly
Tip the fruit mixture into a baking dish
Sprinkle the crumble evenly on top
Place in centre of pre heated oven at 180c
Cook for 20-25 mins until golden on top
Serve with cream/yogurt/custard whatever your preference