One of the things I love most about crumbles is, they work all year round! As long as you’re using fruit that’s in season it will never go wrong! So this is one of my fav crumbles for summer time. Yep you heard me right! One of them! There are so many different combinations, strawberry and banana, blackberry and apple; mixed berry, elderflower and apple you name it, its goooooood!! But this one, Oh baby, this is the piece de resistance. It has plum, rhubarb, apple and vanilla… hooooommmmm in ahhhhhhhhhhh!
Wanna know what makes crumble so fun? You can’t mess it up! No matter how hard you try, crumbles are supposed to be messy! Its one of the reasons that I make crumbles more than I make pies! AND they’re healthier than pies because there’s less crap and more crumbly fun. We have been known to have this for brekkie, as a snack and as a dessert. It does not matter what time of the day you eat it! Throw some type of yoghurt on there and you are good to go!
So lets dissect this crumble. The fruit layer is simply the fruit and vanilla powder cooked down with a little drizzle of honey and some water…. Hhm not bad and then the topping is oats, ground almonds, buckwheat flour with honey and coconut oil. Not bad at all. It’s basically your most common breakfast ingredient’s! And what I like about it most is that it always gets finished cause it tastes fab without any of the nasties!
3 Stalks Rhubarb
1 tsp. Vanilla Powder
2 Cups Oats
1 Cup Ground Almonds
1 Cup Buckwheat Flour
1 Cup Honey
3 tbsps. Coconut Oil
¾ Cup Water
First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Chop all the fruit and pop it into a pot with ¼ of the honey and the ¾ cup of water. Leave to simmer and soften for 5-10 minutes.
While the fruit is on its merry little way to meldge-ing (yep it’s a word I made up, but it works!) throw all of the dry ingredients together into a bowl. Next add your coconut oil and the remaining ¾ cup of honey into the mix. Now you can handle this next part two ways, the clean way of the messy way. The clean way will see you mixing the ingredients with a fork or a spoon until the wet ingredients are mixed evenly throughout the dry.
The messy way or more fun way will see you rolling your sleeves up and getting down and dirty into the mix, GO ON YOU GOOD THING! For this method the fairy fingertips works best where you simply rub the dry ingredients into the wet with the tops of your fingers.
With whatever method you have used (you used the messy one didn’t you?!) Ha ha Messer! Bit like myself!), the mix should now look like a wet sand crumbly mixture.
By now the fruits should be well melded. Remove from the heat and pour into a baking dish. Lastly spread the crumble on top of the fruit and pop the dish into the oven. The crumble should take about 15- 20 mins to go golden brown so put the kettle on and chillax, you’ve earned it ( Plus you’ll want a seriously big cup of tea to have with this fanomanom crumble!!).
Once golden remove form the oven and serve immediately. I love to serve it with ½ whipped cream ½ yoghurt. But it also works really well with coconut yoghurt or custard. If I’m having it for brekkie though I just top it yoghurt!