It’s safe to say, if I can say so myself, which I can, seeing as this is my blog, that I know how to make a good fruit crumble. And by good, I mean real good. With real ingredients free of dairy, gluten(if you want it to be) and refined-sugar.
Last night, I made said crumble and took it to my dear friend and neighbour, Kaori’s house. Though this has become a recurring habit of ours, nevertheless, it was for a special occasion and that special occasion is Ayyam-i-Ha.
Ayyam-i-Ha, or the Intercalary Days, is a multiple-day Bahá’í festival. It typically falls around the end of February and the beginning of March and is joyously celebrated by Bahá’ís (that’s my religion) in countries and territories all over the world.
It is a period dedicated to being social, hospitable, generous and joyful. In addition, it is a time to prepare for the upcoming Bahá’í fast come March (2nd) though more on that soon!
So, Kaori, her daughter, Emma and I spent last night in yin-yang spirit by consuming a vegan, gluten and refined-sugar-free crumble alongside a huge scoop of budget ice-cream in the same bowl.
Last thing, before I get to the recipe, which I know is why you’re all here anyway, is that this morning, I woke up with a terrible cold and so, was forced to cancel my entire weekend plans. WAH. Nevertheless, it’s giving me some MORE time to work on my blog (as if I don’t harass you all enough) and combine all of my crumble recipes into one neat one, below. Sorry for all the ranting! GO GO GO:
To make the recipe GF, simply use GF oats and ground nuts in place of flour.
3 Large apples or pears or a combination, peeled, cored and chopped medium.
1 cup of fresh or frozen blueberries, blackcurrants or raspberries or a mixture of all.
1 tsp cinnamon
1 tbsp pure vanilla essence
1 cup jumbo oats
1/2 cup of quick oats
1/4 cup of flour (I usually use wholemeal)
1/2 cup of chopped raw nuts of choice (I like walnuts)
1/2 cup of raw seeds of choice (I like pumpkin seeds)
1 tbsp cinnamon
a pinch of each ginger powder, nutmeg and cardamom
1/3 cup of pure maple syrup or honey
1/2 cup of coconut oil, melted.
In a small pot cook the apples/pears with 1/2 cup of water on med-high heat until soft (about 15 min).
Add berries, cinnamon and vanilla essence and continue to simmer for another min or two.
The secret to a crunchy crumble is a relatively “dry” filling so transfer the fruit mixture to a round cake tin with as little of its water as possible. You can drink that (that is if you have any excess liquid) or use it in another recipe, if you will.
Combine all crumble ingredients together in another bowl until nice and sticky.
Assemble on top of fruit.
Bake for 20 minutes or until golden and crunchy at 180C.
**Do keep an eye out so it doesn’t burn.
Oishi desu yo!