Crumble is a beautiful thing.
Breaking through the crunchy golden layer and reaching the bubbling stewed fruit below is the thing dreams are made of. It can turn a gloomy day into a bright one, and make even the simplest of days into a special occasion.
I didn’t grow up on crumble, as some of you already know (and those that didn’t will know now) I grew up in Brasil. You see, hot, scorch-y weather doesn’t exactly invite bubbling breakfasts. As soon as I moved to London though, and these beauties came into my life, it all made sense as to how people endure the cold and grey winters.
Staying indoors with a bowl of this apple, plum, and blackberry crumble makes me one happy lady! You get a velvety smoothness from the cream with a caramel-like crunch from the topping and a bubbling sweetness from the fruit, all in one bite. Pure magic!
The topping of the crumble is just so divine. You get an amazing nuttiness from the coconut sugar, which browns and caramelises so beautifully with the oats and almonds.
Oh and don’t even get me started on the fruits! I love the bubbling and oozing as they bake, while the whole house becomes intoxicated with the smell of vanilla and cinnamon, making even the coldest days feel a bit warmer.
It’s a dish that tastes down right naughty, even though it isn’t at all. Happy happy times!
This recipe is vegan, gluten free, and refined sugar free, though you’d never know it!
We use coconut sugar and maple syrup for amazing sweetness, and the crumble layer is a beautiful mixture of oats and ground almonds, so that you would never guess that it’s full of goodness for your body to love! It definitely tastes like the kind of treat that would normally weigh you down, but it really isn’t.
It’s super filling and oh so delicious, so much so that there was not even an oat or fruit left to tell the story. They were devoured up to the last oat!
If you’ve never cooked or heard of coconut sugar, don’t fret. It’s quite similar to brown sugar, and the two can often be used interchangeably.
I do love and prefer coconut sugar though, as it’s a low-GI alternative that won’t spike your blood sugar levels and it also has a high mineral content, being a rich source of potassium, magnesium, zinc, and iron. It’s also more sustainably harvested than sugar, so it’s better for your body and the earth!
The only downside is the cost, as it is pricier than brown sugar. I find though that one bag lasts me quite a while, so I find it worth the investment.
Other options would also be rapadura or raw cane sugar, but I personally do not have much experience with either.