Is there anything more comforting on a cool winters evening, than curling up on the lounge, a bowl of warm fruit crumble laced with cream sat cradled in your lap? I have such fond childhood memories of this dish – my parents are English so we’d often spend Christmas holidays in the UK. On those long dark winter evenings a crumble was always on the “pudding” menu, and the cream from on top of the milk was always kept to drizzle over it – milk still got delivered to the doorstep in glass bottles back then.
Our days spent in the Australian desert might be hot and sunny, but those clear outback skies mean the nights are cold, and I’ve got a craving for fruit crumble.
My macadamia and coconut fruit crumble easy one to assemble using some of my staple freezer/pantry items. Matt and I usually enjoy the first serving watching Netflix, then we’ll eat the rest with Otis in the morning – yes, this is another dessert that also makes for a nutritious breakfast.
You can use any stewed fruit for the base you like really – rhubarb would have to be my absolute favourite, but that’s a bit hard to come by in the outback, so I’ve used apple and mixed berries here. If your apples are organic, keep the skin on as this adds fibre and gut-healing pectin. Berries top the list of fruits that contain the most pesticides, so choose organic where possible. I use these frozen ones.
I’ve replaced the traditional crumble topping with a mix of almonds, coconut and Australian macadamias. These nuts are naturally sweet and full of lots of healthy fats and protein, to leave you feeling sufficiently full and satisfied after one bowl. The fat content of nuts means they absorb more pesticides, so choose organic or spray-free nuts where possible.
Like all good crumbles, this is best served warm and drizzled with coconut cream. I like to use this one.
Macadamia & Coconut Fruit Crumble
Serves: 8 – Prep time: 10-mins – Cook time: 40-mins
4 apples, cored and diced
250g frozen mixed berries, thawed *preferably organic
Juice of 1 orange (you’ll need the zest too)
1 tsp vanilla extract
1 Tbsp pure maple syrup
½ cup macadamias, roughly chopped
1 cup almond meal
½ cup flaked almonds
½ cup shredded coconut *preservative free
3 Tbsp coconut oil
1 Tbsp pure maple syrup
Zest of 1 orange
½ tsp cinnamon
¼ tsp sea salt
• Preheat the oven to 180’C.
• Put the apple, orange juice, vanilla extract and maple syrup into a saucepan over a low heat and cook until the apples are soft but not mushy, about 5-10 mins – give them a stir to stop them sticking to the bottom of the pan.
• Transfer the apples and cooking liquid into individual bowls or one big pie dish, then top with the frozen berries. Set aside while you make the crumble.
• To make the crumble: Place all the ingredients together in a large mixing bowl, then using your hands, rub the coconut oil and maple syrup in to the dry ingredients until it resembles a clumpy crumbly mixture – don’t over-mix it.
• Sprinkle the crumble mixture over the apples and berries and bake for 20-40 minutes (depending on how clumpy your crumble is), or until the crumble is cooked and golden
• Serve warm with coconut cream.