Apple, Pear and Raspberry Crumble

Apple crumble is my weakness.

There, I’ve said it!

Back in the days of school dinner, you always knew it would be a fantastic Friday afternoon when they dished up Apple crumble with a thick lumpy custard (that’s right, lumps! Oh god and that custard skin. HEAVEN). I’m not really a sweet tooth kinda gal, but if this is is on the menu, you know it will be in my tum.
There was me thinking that with my new ‘healthy lifestyle’ this would now be fond memories of the past, but boy was I wrong. Don’t get me wrong , this isn’t something I am going to be making on the daily (no matter how much this would make me a happy lady) but yes, I can have the occasional treat AND I can have it without feeling guilty.

This was a fantastic way of using up fruit that was on its way out, and ohhhhh my days was this a great flavour combo!!! The beauty of this is that you can make it with a variety of combos. Next on my list is to test it with plums (I’ll report back upon completion). What’s more is it is vegan friendly, technically its sugar free and the oats give it that perfect crunch. My mouths watering just reminiscing over this.

Please note that I have adapted this recipe from The Detox Kitchen

Serves 4

Filling

2 Pears -Peeled, cored and diced

5 Apples – (I used pink ladies, but any apples will do) peeled, cored and diced

Handful of Raspberries

1 Cinnamon stick

1 Star anise

200ml Water

1tsp Maple syrup

Crumble

200g Porridge oats

50g Walnuts (optional but gives a great crunch) roughly chopped

50g Flour

1tbsp Vegetable Oil

2tbsp Maple syrup

Pinch of Cinnamon

Pinch of Salt

Method

  1. Preheat the oven to gas mark 6/180
  2. In a saucepan add the pears, apples and a couple of the raspberries (around 5). Pour in the water, the water should just cover the fruit. (If you like a thicker consistency then add less as the cooked fruit gives off a lot of liquid). Add the star anise, cinnamon and maple syrup and simmer on a low heat for 15 minutes.
  3. Once simmered, remove the star anise and cinnamon stick and give one final good stir. Pour into an oven proof dish and scatter the rest of the raspberries on top. At this point I let the mixture settle a bit whilst I make the crumble topping.
  4. Put all the crumble ingredients into a mixing bowl and combine using your fingers (it really is as simple as that). Yes this is messy but it’s how you get that crumbly texture.
  5. Sprinkle the crumble mixture over the fruit and bake in the oven for 25 minutes or until the topping is crunchy and golden brown
  6. I heated up some vegan custard but this would taste great with ice cream also.
  7. Eat straight away and enjoy šŸ™‚
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