Now that the cooler days and the darker nights are starting to draw in, I'm all about the comfort food. From huge bowlfuls of homemade stews and soups to steamy pasta bakes, sizzling lasagnes and, of course, plenty of tea and cake, I'm planning on battening down the hatches and starting my winter feast.
One of the delights of Autumn is the beautiful rainbow of fruit to buy. I adore all the bruised purples, the ruby reds - think lots of raspberries, blackberries, figs and you're winning! To really indulge in my favourite fruits, I whipped up this Healthy Orchard Fruit Crumble for us all to enjoy one Sunday.
Perfect to enjoy with a dollop of coconut cream (or spooning cream, if you're feeling extra decadent!), this healthier take on the traditional crumble is utterly delicious, and totally satisfying.
While I used all the fruit left in my fridge, you can adapt it however you fancy. The topping works equally well with apples, or plenty of other fillings too!
While I left out oats in my topping, you can add a sprinkling of these for extra bite and crunch. Or you could use dessicated coconut, chopped nuts, or anything you fancy - the world really is your oyster!
Happy feasting,
Sam
HEALTHY ORCHARD FRUIT CRUMBLE
Ingredients:
For the crumble topping -
1/4 cup Lucy Bee coconut oil, softened
2 cups ground almonds
Large handful almonds, finely chopped
1.5 tbsp honey
1 tbsp Coconom coconut sugar
1/2 tbsp vanilla extract
1 tsp cinnamon
Pinch salt
For the filling -
Four apples, peeled, cored and chopped
Five plums, stoned and chopped
3 fresh figs, chopped
300g blackberries
2 tbsp stevia
3 tbsp water
Method:
1) Combine the crumble ingredients in a large bowl with your hands (yep, messy work!) until they resemble a crumbly mixture. You may need to add a sprinkling of more almonds or a touch more coconut oil, if it's feeling too sticky or too dry. Place in the fridge to cool (this helps it to crisp up when cooked).
2) Now, preheat the oven to 180C and get started on your filling. Place the apples, plums, sweetener and water into a large saucepan and cook, stirring frequently, until the fruit is softened and juicy. Stir in the blackberries and figs, then tip the mixture into a large baking dish.
3) Remove the crumble topping from the fridge, then scatter over the cooked fruit. Bake for around half an hour, or until golden and bubbling.
