The humble crumble is the perfect way to use autumn fruits, here I’ve used plums here but this works equally well with pears, berries, or which ever fruit you have plenty of. I’ve also made vanilla custard with almond milk, but you could also whip coconut cream with vanilla paste if you are short of time.
For the Crumble
- 7 or 8 apples (800g) peeled, cored and cut into chunks.
- zest and juice of 1 lemon
- ½ tsp cinnamon
- 2 tbsp coconut sugar
- 5 or 6 plums (500g) stone removed and cut into chunks
- 100g gluten free oats
- 100g gluten free oat bran
- 100g mixed seeds
- 70g coconut sugar
- 120g cuisine coconut oil
- Pre heat the oven to 180/160c fan.
- In a pan, gently cook the apple, lemon zest, juice, coconut sugar and cinnamon with 3-4 tbsp water for about 8 minutes stirring occasionally until slightly softened.
- Mix the oats, oat bran, mixed seeds, sugar and coconut oil in a bowl with your hands until combined.
- Tip the cooked apples into a deep oven proof dish and mix in the plums.
- Sprinkle the crumble on top, without pressing it down and bake for 30-40 minutes, until golden and bubbling at the edges.
For the Custard
- 1 tsp ground arrowroot
- 400ml almond milk
- 2 tbsp coconut sugar/syrup
- 1 tsp vanilla extract or paste
- 4 large egg yolks, beaten
- Mix the arrowroot with 2 tsp cold almond milk to a paste and add this to a pan with the rest of the almond milk, coconut sugar and vanilla extract and heat just about simmering.
- Pour this into the bowl of beaten eggs, whisking vigorously then tip back into the pan and heat through, stirring constantly until the custard thickens. Do not let it boil or it will curdle.
- Tip into a jug or bowl until ready to use.
Photo credit: Emma Godwin