I had some lazy apples lying around that had gone past their crispy, crunchy delicious stage and strawberries frozen from the freezer and decided to whip up a quick crumble with them.
You could use any fruit I think…I might even try it with rhubarb next which is going bananas in my garden at the moment.
Chop the fruit up into similar sized cubes – I used about 8 apples and about 1 1/2 cups of strawberries and pop into an oven proof dish. Mix through a tablespoon of rice malt syrup 2 Tbs of coconut oil, 1 tsp freshly grated nutmeg or powder if you don’t have it and 1 tsp cinnamon.
Use a blender to make the crumble using what you’ve got in the cupboard. Blend 1 1/2 Cups of walnuts, 1 Cup of almonds (I used the crushed almonds strained from my homemade almond milk – are you impressed? I’m not a waster!!) and 60g or 3 Tbs of cubed butter or warmed coconut oil.
Layer on top of the fruit. Bake until the crumble is golden and fruit is nice and soft in a preheated 175 degrees C oven.
The perfect sweet treat breakfast or dessert!
This recipe was adapted from ‘Eat Yourself Beautiful’ by Lee Holmes.