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:

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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