Summer crumble
Servings Prep Time
1 10min
Cook Time
25min
Servings Prep Time
1 10min
Cook Time
25min
Ingredients
Instructions
  1. If you’re using coconut oil, scoop it into an oven dish and heat it in your microwave oven until molten. In the meantime, preheat your oven to 200°C.
  2. If you have a combi-oven, first melt the coconut oil. Pour the oil into a small bowl. Your oven dish is now greased.
  3. Cut the nectarine into thick slices over the oven dish. Cut a first slice out of the nectarine and proceed from there to bare the core.
  4. Cut the apricot in the same way.
  5. Add the raspberries and sprinkle everything with lemon juice.
  6. Mix one spoonful of agave syrup into the fruit.
  7. Add the other 2 spoonfuls of syrup, along with the oats and the salt to the small bowl and mix well until everything is divided equally. The crumble should stick, but it shouldn’t be too dry or too greasy. Depending on the kind of oats you’re using, you might need to add some oil or some oats.
  8. Divide the crumble mix over the fruit in the oven dish. Bake until brown in the oven for about 25-30 min on 200°C.
Recipe Notes

* As I told you, choose any fruit you like, the possibilities are endless! Pear, banana, pineapple, grapes, all kinds of red fruit (fresh or frozen). Feel free to experiment! I always like to use a ‘firmer’ piece of fruit (like a nectarine or an apple) for chewiness, but that is not necessary at all.

** I like a bit of a sour note, so I use some lemon juice. It also makes for cooking fluid, to help cook the fruit. If the fruits you’re using are sour themselves, then maybe skip the lemon juice. If possible, then replace the spoonful of syrup with some sugar or fructose. The kernels will help pull out moisture, speeding along the cooking process.

Tip: The crumble is lovely to serve hot, warm or cold, with some (soy) yoghurt or ice cream.

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