Quick n Easy Fruit Crumble Filling
Elena DugganIngredients:
No.1 Spiced Apple:
- 1kg of green apples, peeled, cored, each cut into 8-16 pieces
- 1 Lemon, juice to prevent oxidation of above apples
- 150g Sultanas
- 50g Butter, melted
- 15g Cinnamon
- 5g Nutmeg
- 50g-100g Xylitol or Erythritol
No.2 Rhubarb and Raspberry:
- 500g Rhubarb stalks, 3-4cm pieces
- 500g Raspberry
- 50g Rosewater
- 15g Vanilla paste
- 50g-100g Xylitol or Erythritol
No.3 Cherries and Blackberries:
- 500g Cherries, pitted
- 500g Blackberries
- 15g Vanilla paste
- 50g-100g Xylitol or Erythritol
Crumble:
- 250g Almond meal/ flour
- 100g Buckwheat flour
- 100g Shredded coconut
- 100g Xylitol, more or less to desired sweetness
- 5g / 2 tsp cinnamon, ground
- 5g/ 1tsp Salt
- 100g Grass-fed butter
Method:
- Pre-heat fan-forced oven to 180° Celsius.
- Pulse crumble ingredients in a food processor until a wet sand texture is achieved.
- Place filling ingredients of choice into a heavy baking dish, mix to combine.
- Sprinkle crumble ingredients evenly over fruit.
- Bake for 20-30minutes (or at 150C for up to 1 hour) or until crumble is golden and evenly toasted and fruit is starting to collapse, you may see fruit syrup starting to bubble around the edges indicating its thoroughly cooked.
Health Notes:
- Gluten free
- Grain free
- Refined sugar free/ low fructose (leave out sultanas in option 1 for less fructose)
- Dairy free optional, swap butter for coconut oil
- Vegetarian
- Vegan optional, swap butter for coconut oil
- Pescatarian
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