Apple, pear and ginger crumble
Get yourself named a crumble aficionado with this super friendly version. Made with whole foods and excluding most allergens, this one is really simple and sure to fill your kitchen with the mouth-watering smells of Autumn.
Without a doubt, this was the yummiest crumble I’ve ever made and is one of the best our Can Eat Attitude household has eaten. AND, it’s so good for you, you could even make your days brighter by having it for breakfast!
- 200g Buckwheat groats
- 150g Buckwheat flakes
- 100g Hemp seeds
- 80g Sunflower seeds
- 50g Coconut sugar
- 1 tablespoon dairy free spread / coconut oil
- 4 Apples – cored and cut into segments
- 4 Pears – cored and cut into segments
- Thumb sized piece of root ginger grated
- 100g Raisins
- 1 tablespoon Cinnamon
- Squeeze of lemon juice
- Dash of water
- Core and segment the apples and pears and put them in the baking dish.
- Sprinkle over the grated ginger, cinnamon and raisins then squeeze over the lemon juice.
- Add a dash of water to the mix and stir it all up so all the segments are nicely coated in the spices.
- Pop in the oven to bake for around 10-15 minutes, just long enough to start softening the fruit slightly.
- While the fruit is in the oven, make up the crumble topping – in a large bowl, mix together the dry ingredients then rub in your chosen fat with your fingers. The seeds should all be evenly coated and will stick together a bit. If it feels too dry, add in a little more fat.
- When the fruit is ready, spread the crumble topping over the top evenly and bake for 15-20 minutes, or until the topping looks toasted.
Serve it immediately – it tastes brilliant with coconut yoghurt – and enjoy!