I madly miss eating stewed fruit and apple crumble but this recipe is a great FODMAP friendly alternative. I can’t actually remember the last time I ate and apple or a pear, I use to be an apple a day person though. There is nothing better than chomping into a crispy sweet apple but I guess we all have to make sacrifices don’t we?
Over the weekend I attended a welcoming lunch for a friend’s new little baby girl. It was a wonderful day with plenty of food, she comes from a beautiful Greek family. I volunteered to make panna cotta and decorated them with mixed berries (hence the left over mixed berries for this recipe), edible flowers and pink Persian fairy floss. They went down a treat, but I’m not 100% sure how they compared sitting next to a Burch & Purchase cake! Unfortunately I didn’t take a photo to share with you, but they were very pretty. I wish edible flowers were easier to source as they can really finish a dish perfectly. However living in country Victoria they are not as readily available, but maybe I’ll just have to plant some in my garden to harvest myself!
We also went and had a look at new ovens, we are currently replacing the very standard one that is in our kitchen now that has a tendency to burn the bottom of everything unless there is a baking tray underneath what you are cooking. Not great for someone who loves cooking and is using it all the time!! I have no idea what to get though, I want something that is going to be reliable and stand the test of time. Ultimately I’d love to get a side by side configuration that has two separate ovens, but unless we lose a lot of bench space the capacity of each oven is just a bit on the small side. I’d love to hear what ovens you all have in your kitchens and what you think of them? In the meantime, you’ll probably have more luck baking these crumbles than me!
400g mixed berries
4 tbsp maple syrup
Juice of 1 lemon
1/2 tsp vanilla essence
1/2 cup gluten free plain flour
1/4 cup shredded coconut
1/4 cup rolled oats
2 tsbp raw sugar
1/4 tsp baking powder
1/4 cup coconut oil
1. Preheat your oven to 200°C. While this is happening place the berries, maple syrup, lemon juice and vanilla in a small pot. Bring to a simmer and allow to cook until the juices thicken. Remove from heat.
2. Place the flour, coconut, oats, raw sugar, baking powder and coconut oil in a mixing bowl and mix on a low speed until the mixture resembles breadcrumbs. Alternatively you can rub the coconut oil in by hand.
3. Spoon the berries into 6 small ramekins then top with the crumble topping. Place on a baking tray (to catch any drips) and bake for around 15 – 20 minutes or until golden on top. You can place under the grill for a few minutes at the end if you want a really golden finish.
4. Serve warm straight out of the oven, they are delicious with a dairy free ice-cream!
And that’s how to get your crumble fix!