Back to Basics: Fruit Crumble (Vegan & Free From)
Hello 🙂 I hope you are enjoying the holidays (those of you with children off school at the minute)! 🙂 So, I was asked for a crumble recipe recently so thought that was ideal for my second back to basics instalment! Even though the weather (in the UK) is getting warmer, a crumble is still delicious! Try it cold on its own or with ice cream, cream or yogurt. Having said that… today it is cold and rainy so most definitely crumble with lashings of hot custard weather!
In my mind, crumble is one of the easiest desserts to quickly produce! It’s fantastic if you suddenly find that you have way too much fruit for smoothies, packed lunches or snacks! (that’s what happens when we visit our local market)! The most popular crumble (in the UK) is ‘apple’ crumble. It’s so simple it is often used in schools as an introduction to food technology. There are two different methods you can use: the chop it up, throw the crumble over and bake method, or the cook the fruit first, throw the crumble over and bake method! I prefer to cook the fruit through first so I can adjust the spices as necessary and when the crumble bakes the topping will stay crisp rather than getting a ring of congealed fruit juices around the edge. 🙂
You can use any fruit for crumble – experiment with your own choices but the following are tried and tested tasty versions: apple & cinnamon; rhubarb; pineapple & ginger; apple & blackberry; gooseberry; pear & raspberry or plum! We love crumble! This time, I used a mixture of apples, pears, nectarines and yellow plums! Delicious! 🙂 This is (of course) a vegan and free from crumble topping and this is VERY good… try not to eat it all before you bake it!!! 🙂
Gather Prepare Serve & Store
Fruit Crumble (Vegan & Free-From)
Serve & Store
Here is the finished crumble… yumyum! 🙂