Quick n Easy Fruit Crumble Filling

Elena Duggan

Ingredients:

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:

  1. Pre-heat fan-forced oven to 180° Celsius.
  2. Pulse crumble ingredients in a food processor until a wet sand texture is achieved.
  3. Place filling ingredients of choice into a heavy baking dish, mix to combine.
  4. Sprinkle crumble ingredients evenly over fruit.
  5. 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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