Crumble is a wonderful warming winter dessert, but it is also amazing in summer when stone fruit is in season. I sometimes make it with pineapple, too! If I don’t have something seasonal in my fruit bowl, I use dried apricots
with apple. The nutty crumble not only contains protein, vitamins and minerals, but also adds a delightful contrast in textures. This is a simple, delicious dessert that most people seem to love. When making this for guests, make it a little more special by baking it in individual ramekins and serving them on small plates.
Lemon cashew cream
- ¾ cup raw cashews (soaked in ¾ cup filtered water for 20 mins), rinsed, drained
- 1 cup filtered water
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 3 tablespoons agave syrup
- ¼ teaspoon quality salt
- Preheat oven to 170°C fan forced.
- Place the fruit, spices, coconut sugar and water in a large saucepan on low-to-medium heat and bring to the boil. Reduce heat and simmer for 15-20 minutes or until fruit is soft.
- Meanwhile, make the cashew cream.
- Transfer stewed fruit to a baking dish and set aside.
- Place the nuts in a food processor and pulse until roughly chopped. Add remaining topping ingredients and pulse for a further 5-10 seconds or until just combined.
- Scatter crumble over the stewed fruit and cover loosely with aluminium foil. Bake for 15 minutes, then remove foil and cook for a further 10 minutes or until crumble browns.
- Serve hot crumble with lemon cashew cream on the side.
Lemon cashew cream
- Place drained cashews in a blender, add the remaining ingredients and blend until smooth. Adjust the quantity of water to suit your desired thickness. (I like the consistency of pouring cream for this recipe.)
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