This recipe I've made I don't know how many times but never posted it. Whenever Theresa springs the request for a dessert on me and I don't know what to make it's something I can literally - excuse the pun- cobble together in a half an hour with any fruit I have on hand or in the freezer.
Such was the case on Sunday when we had planned to go out in the afternoon to one of our favourite cafe's in Soho for a coffee and cake but the rain just kept on coming down and it no longer seemed such worthwhile endeavour to get soaked just for a bit of dessert no matter how good. Oh, the beauty of an English summer's day.
So we stayed in and I sorted through thousands of photos we had of India on the computer. Mainly of food, cows and many of cats (this is a common refrain with Theresa!). We happened to have apples on hand from this fantastic market we'd visited earlier in a part of town we'd wanted to explore. But I've substituted the apples for blackberries, blueberries, apricots, peaches, pretty much any fruit you want, even strawberries turns out pretty well. Also, try putting a little dried fruit cut up small in the mix as well, maybe a bit of rosewater if you're feeling adventurous, or, as a tahini obsessive, I sometimes add a little 1/4 cup if this magical nectar too..
for the fruit layer
4 apples (cored and cut into small chunks)
2 cups apple juice or water
1/4 cup raw cane sugar or alternative sweetener
Juice of half a lemon
1 tsp cinnamon
for the crumble topping
1 cup oats
1/2cup spelt flour
1/2 cup walnuts
1/3 cup coconut oil
1/4 cup maple syrup
1 tsp cinnamon
pinch of salt
- preheat your oven to 350 degrees and greece a large baking tray.
- toast the walnuts for 8-10 minutes. set aside
- Mix the apples, or whatever fruit you choose to use, with all the other ingredients and line the bottom of your baking tin with an even layer of this mixture.
- Grind the oats into a smooth flour. Now add the flour and walnuts and pulse a couple more times to mix. Now add the rest of the ingredients and briefly pulse again.
- Spoon the crumble layer evenly over the top of the fruit. Smooth down making sure there are no gaps left. Cover with tin-foil and place in the oven.
- Bake for 30 mins covered, the uncover and bake for a further 15 minutes or until the top is lightly browned.
- Take out and leave to rest of 10 minutes before serving with a vegan custard or cream.