There is something magic about the perfume of a ripe pear in autumn, the crunch of a sweet apple straight from the tree. And as the nights begin to get cooler, woolly jumpers are slipped on and fires are lit, I can almost smell the waft of a crunchy fruity crumble in the air. I have to confess to having a thing for crumbles, not just in autumn, but all the way through winter and well into spring. The beauty of bottling and freezing fruit makes this indulgence certainly possible and not just a dream.
Now it would be fair to say I have experimented with many different crumble recipes over the years. All kinds of fruit can be used in all kinds of combinations and I am sure you have a favourite.Think pear, quince, apple, rhubarb, plum, berry, peach and any number of combinations. I especially like crumble toppings that are free of gluten and dairy and almost anything with coconut in it. With the current craze on Paleo eating, I have also become a great fan of almost entirely nut crumbles. Below I have shared my latest two recipe infatuations. Have fun and experiment as a fruit crumble is a wholesome, healthy way to enjoy the autumn abundance here in the southern hemisphere. If you have an over exuberance of fruit this year and have meditatively bottled your delightful natural haul then what better way to enjoy a tummy warming dessert in the middle of winter that reminds you of the perfumes, sights, sounds and tastes of late summer and autumn. Wake up your senses and nourish your belly and soul.
Pears and raisins with a little vanilla bean
Pears with ginger
Rhubarb with orange juice and zest
Fig and strawberry with cinnamon
Apple, rhubarb, ginger, raisins and orange juice
Pear or apple with berries – boysenberry, raspberry, blackberry, strawberry
Pumpkin Seed and Nut Crumble
Autumn fruit of your choice to fill a 22cm x 14cm dish.
1 cup of roughly chopped almonds, walnuts or brazil nuts
3/4 cup of pumpkin seeds
1/4 cup of sunflower seeds
2 tablespoons of white chia seeds
3 tablespoons of ground linseed, sunflower and almonds (LSA)
2 tablespoons of rice malt or maple syrup
1 teaspoon of cinnamon (you can use any spice mix you like)
Preheat your oven to 180 celsius. Simply mix the ingredients together well and spread over your fruit. Covers a dish approx 22cm x 14cm. Bake for around 25 – 30 minutes until golden.
Quinoa and Coconut Crumble
This crumble is not really that crumbly rather moist, in fact, though tastes divine.
1 cup of cooked quinoa
1/4 cup of shredded coconut
1/4 cup of brown rice flour
1/2 cup of slivered almonds
2 tablespoons of chia seeds
1/4 cup of rapadura or coconut sugar
2 tablespoons of melted coconut oil
1 vanilla bean split and seeds scraped
Combine the ingredients in a bowl then spread across your fruit. Preheat your oven to 180 celsius. Bake for around 15 – 20 minutes until bubbling.
Enjoy your yoga garden abundance!