50g grated white, milk or dark chocolate
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)
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.¬†
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.