Often times people tell me I don’t share enough dessert recipes – which is most likely a fair criticism. I guess in my opinion, desserts should be more of an occasional treat and I spend my life trying to encourage a reduction in sugar consumption. But today I decided it was time to share a quick and simple crowd-pleasing sweet treat. The idea for a summer crumble came from a friend who gave me a recipe – it did look pretty good but it was on an altogether different scale of decadent indulgence!!! Plus, as you guys already know, I’m rubbish at following recipes (including my own)!
So here’s my summer crumble, which I decided to make in individual ramekins – this cunningly controls portion sizes just in case you don’t trust yourself or someone else at your table!
150ml pure apple or white grape juice
200g Malayta dried apricots, quartered
1 firm nectarine, diced
100g raspberries (fresh or frozen)
Juice of 1 lemon
2 tsps. vanilla essence
20g ground oats
30g ground almonds
50g coconut flour
20g sesame seeds
2 tbsps. runny honey
30g coconut oil or butter
Zest from 1 lemon
¼ tsp. sea-salt
Preheat Oven to 170 oC.
Bring the apple juice to simmer in a pan and then add the apricots; simmer gently for 10 minutes or until the apricots are soft. Add the nectarine and lemon juice and cook for another 5 minutes.
Meanwhile, combine the oats, ground almonds, flour, sesame seeds, lemon zest and salt in a bowl, ensuring everything is well mixed. Melt the coconut oil or butter in a pan and add the honey; stir to combine and then pour over the dry crumble ingredients. Mix until you have a damp-looking crumble.
Divide the fruit between 4 ramekins and pour any remaining cooking liquid over each one. Place the raspberries on top (there should be approximately 5 per dish). If the fruit has cooked to quite a dry mix then add a little more apple juice to each dish before topping with the crumble. You should spoon a generous tablespoon over each one and then divide the remaining mix equally. Press the mixture down into the fruit and then smooth off the top with the back of your tablespoon, continuing to press gently (especially around the edges).
Cook for 10-15 minutes or until the crumble is golden. Serve warm with coconut cream (or ice-cream if you prefer).