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

Ingredients:

Crumble topping

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

* You’ll find these ingredients at your local health-food store or online.

Directions:

  1. Preheat oven to 170°C fan forced.
  2. 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.
  3. Meanwhile, make the cashew cream.
  4. Transfer stewed fruit to a baking dish and set aside.

Crumble topping

  1. 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.
  2. 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.
  3. Serve hot crumble with lemon cashew cream on the side.

Lemon cashew cream

  1. 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