Baking a CRUMBLE

Apple & Blueberry Crumble

Serves 6

There's something comforting about a crumble. It's a nostalgic dish for me as it was one of my mum’s favourite puddings providing true comfort food on a cold, blustery day.

It's also a great way to weave mindfulness and self compassion into everyday life... Rubbing the dry ingredients together, smelling the fragrant spices, seeing the bubbling fruit, tasting the lush flavours... Nourishment for both the mind and body.

Fearne has swapped the vast quantities of sugar for a smaller quantity of coconut palm sugar and loads more scrummy fruit. The juicy apples and blueberries bubble beneath the crunchy crumble, making this the ultimate pudding for a glorious night in.

For the crumble:

65g white spelt or plain flour

50g extra virgin coconut oil

65g rolled oats

50g coconut palm sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

Pinch of sea salt

Method

Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6.

For the crumble topping, rub the flour into the coconut oil until you have gravel-sized lumps.

Add the oats, coconut palm sugar, cinnamon, nutmeg and salt and mix together. Set aside.

Put the apple quarters and blueberries in a large bowl and combine with the sugar and flour.

Transfer to a medium sized pie dish and top with the crumble (don’t press down). Bake for 20 25 minutes until golden brown.

Leave to cool for 5 minutes then serve immediately with yoghurt.

For the filling:

500g bramley apples, peeled, cored and cut into quarters

300g blueberries

80g coconut palm sugar

1 tbsp white spelt or plain flour

From Fearne Cotton’s “Cook. Eat. Love.”

To serve

Yoghurt (Greek, soy or coconut)

Page updated

Google Sites

Report abuse