Fruit CRUMBLE
This crumble tastes delicious baked with either butter or in the vegan version with coconut oil.
serves 4-6
50g grated white, milk or dark chocolate
50g hazelnuts
100g oats
seeds of 1/2 vanilla pod
50g light or dark muscovado sugar or cane sugar
125g cold butter or 60g coconut oil
600g apples, plums or pears and / or berries
2-3 tbsp cognac (optional)
Serve with
Whipped cream, creme faiche, sour cream or vanilla ice cream
Chop the chocolate and nuts coarsely
Put the oats, vanilla seeds and muscovado sugar in a bowl. Cut the butter into smaller bits – if you are using coconut oil scrape it out into small bits and mix it with the other ingredients in the bowl. Crumble it all between your fingers to a uniform crumbly mixture. Do not knead too much or the dough will stick together. Quickly mix in the chocolate and the nuts.Â
Cut the plums, apples or pears without the peel, seeds and stones into large cubes or small narrow wedges. Put the fruit in an ovenproof dish of approx 24cm diameter or 20 x 20 cm in a layer to a height of approx 3cm.
Pour over the alcohol and then the crumble topping over the fruit
Bake in the oven at 180C/gas 4 for approx 25 minutes until the crumble topping is golden brown and the fruit cooked through and tender.
! You can prepare the crumble and leave it unbaked in the fridge until ready to cook
! Use 100g berries for the fruit mixture, this will make it juicier and fresher. Use frozen berries if necessary.
! Use Armagnac, rum, sherry or wine instead of cognac.
