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, figs, prunes or dates 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.
Makes: 6-8 generous serves
(30cm x 22cm ceramic or glass baking dish)
Soaking time: 20 minutes
Preparation: 15 minutes
Cooking time: 40-45 minutes
- 6 medium peaches, diced
- 6 medium apples, diced
- 1 star anise
- 2 teaspoons ground cinnamon
- ¼ cup coconut sugar (optional)
- ½ cup filtered water
- ¾ cup walnuts
- ¾ cup macadamias
- ¾ cup almonds
- ¾ cup sunflower seeds
- ¼ cup macadamia or almond oil
- ½ cup agave* (or maple) syrup or coconut nectar* (or liquid sweetener of your choice)
- ½ teaspoon cinnamon
Lemon cashew cream
- ¾ cup raw cashews (soaked in ¾ cup filtered water for 20 mins), rinsed, drained
- 1 cup of filtered water
- 1 teaspoon vanilla bean paste*
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 3 tablespoons agave syrup*
- ¼ teaspoon quality salt
* You’ll find these ingredients at your local health-food store or online.
- Preheat oven to 170°C fan-forced.
- Place the fruit, spices, coconut sugar and water in a large saucepan on a 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 aluminum 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.)
Shared with love by….
Anthea Amore, Organic Passion Catering
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