Rita’s blog for lovers of real food
Summer fruit crumble with an oaty topping
19th August 2019
At this time of year market stalls are groaning under the weight of gorgeous summer produce. British grown vegetables, fruit and herbs- raspberries, plums, cherries, strawberries, spinach, peas, tomatoes, courgettes, beetroot, cauliflowers, aubergines, lettuce and coriander; and from sunnier climes succulent peaches, apricots and nectarines. A real feast for the eyes!
Here is a recipe for a crumble with an oaty almond topping that makes the most of summer fruits. I always include apple then add peaches, raspberries or plums but you can use whatever fruits you fancy – apricots, gooseberries, blackberries, rhubarb and strawberries would also work well.
summer fruit crumble
small punnet of raspberries
4 or 5 plums
1 eating apple
1/2 to 1 teaspoon of cinnamon
Crumble topping for a 7 inch (18cm) round dish: a few handful of porridge oats (or gluten-free oats), 2 oz (50gr) of ground almonds, olive oil.
Set oven to 180 degrees C, gas 4.
Remove the stones from the plums and peaches and chop the flesh. Peel and core the apple and chop into small pieces. Put all chopped fruit into a saucepan, sprinkle on the cinnamon and heat gently for about 5 minutes until the apples have softened slightly; the mixture shouldn’t be mushy. There is no need to add water or sugar, as the fruit will release its own sweet juices. When the fruit is softened, take the pan off the heat and mix in the raspberries.
Combine the crumble topping ingredients and stir in about 1 tablespoon of olive oil. Spoon the fruit mixture into an oven proof dish and cover with the crumble topping. Place the dish in the oven for about 30 minutes until the topping is golden and the fruit is bubbling. Serve with cream, coconut yoghurt or plain cow’s yoghurt.
You could also try a combination of apple, rhubarb and gooseberries or blackberries.
This is a real taste of summer. I guarantee there won’t be any left in the dish!
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