- Serves 4
Sometimes, I really do need to take my hat off to myself. The colour spectrum that this humble crumble exists on, is home to all the other magical colours that perhaps only dogs and bees can see. The rich purple berries soak into the apples in the most divine way. Blueberries are also extremely high in natural antioxidants and when cooked, release a superbly sweet flavour. The berries, apples and nip of citrus marry perfectly to create a light yet deliciously depthy syrup.
The crunchy crumble I can liken to some sort of shortbread cookie, perfectly buttery and beautifully balanced against the sweet hot mess of the cooked berries and apples. I've used frozen berries here, as they are a lot cheaper than the fresh type, but equally as tasty and nutritious.
This dish can be served fresh from the oven for chilly evenings, or cooled in the fridge for a refreshing treat. And of course, it is gluten free, dairy free and free of refined sugars. —Sandra Ramacher
Granny Smith apples – peeled, diced and cored
fresh orange juice
lemon rind - grated
- Preheat oven to 150°C/300°F
- Butter a 20cm/8 inch square baking tin
- Place all of the ingredients for the filling, retaining 2 Tbs of honey, in a medium size saucepan and cook covered on medium heat for 5 minutes.
- Remove lid and simmer on high for another 5 minutes.
- Use a sieve to drain the fruit juices into a bowl.
- Pour the juice back into the saucepan, adding the remaining tablespoon of honey, and simmer until reduced down by half. Retain this syrup for later.
- Cool the fruit in refrigerator.
- Meanwhile, make the crumble by combining the almond flour, butter and honey in a food processor.
- Mix until chunky crumbs are formed.
- Place the crumble in the refrigerator for 10 minutes.
- When the fruit has cooled down, place it into the prepared baking tin and top with the crumble.
- Bake the crumble for 30 minutes or until crumble is golden brown.
- Serve warm, topped with a little SCD yogurt and the retained syrup.