It's been about 2 months since I planted my first (beetroot) seeds and I've been waiting impatiently to pick something ever since. No beetroot yet but I did manage to glean some rhubarb AND gooseberries at the weekend. OK, these had a head start as they were already established, so not technically from my garden... but I have been taking good care of them.
Crumble has to be one of my all time favourite desserts and as a kid I used to eat the raw crumble mixture straight from the bowl. I have revamped the good ol' family recipe into something that will nourish your body and feed your soul - no Tate & Lyle here.
1 tbsp coconut oil
Seeds from 12 cardamom pods
1/4tsp vanilla powder or seeds from 1/2 pod
3 small pears, peeled, cored and cut into bitesize pieces
100g gooseberries, topped and tailed
7 rhubarb stalks, trimmed and cut into 1" lengths
Zest 1 lemon
1tbsp set honey
150g GF oats/oat flour
80g dessiccated coconut
75g ground almonds
70g coconut oil
50g cashew butter
Pinch pink Himalayan/Sea salt
1/2-3/4 tbsp set honey
Preheat oven to 160C.
To make the filling:
Melt the coconut oil in a medium saucepan over a low to medium heat. Add the pears, gooseberries, cardamom and vanilla and cook for 5 minutes whilst occasionally stirring. Add the rhubarb, stir and put the lid on. Cook for a further 5 minutes (stir occasionally to make sure the fruit doesn't catch.) check the fruit for doneness, it should still be slightly firm and a knife should go through it easily - cook for an extra 3-5 minutes if necessary. Remove from the heat, spoon into an oven proof dish and set aside.
To make the crumble topping:
Blitz all ingredients together in a food processor (or rub between your fingers and thumbs in a bowl) until crumble consistency is reached.
Spoon the filling on top of the crumble mixture. This recipe makes a little extra crumble than needed, which is never a problem in my house! Either bake in a separate dish to pick at/add when serving or use all of it in the one dish.
Place in the oven for 25-30 minutes, until the topping is golden brown and the filling is bubbling up around the edges.
Allow to cool slightly before serving - add a little cashew cream for the extra comfort food factor (get the recipe here).
With a few flavour tweaks here and there, this recipe would work for any seasonal fruit picked from your garden/bought at your local market and I'd love to see/hear about what you make.
NB: I have used set honey in this recipe as it's ratio of glucose to fructose is higher than in runny honey, and is therefore a little kinder on our bodies. You can swap it out for another liquid sweetener such as maple or brown rice syrup if you'd prefer.