Optional Vegan, Gluten Free, Refined Sugar Free
Ok, I’ve finally accepted it. It’s officially winter now in Sydney. I may or may not have attempted to hang on to Summer for a little too long this year. I may have bought a bikini yesterday. And a pair of shorts. But to be fair the warm weather lasted for ages! There were a few chilly nights, where I insisted on wearing summer clothes and ended up having to shelter under my taller friends’ armpits for warmth. But all in all this Autumn was rather balmy.
It’s strange how in Sydney no one really accepts that it gets cold in Winter. All through Summer everyone’s super prepared with their chilled watermelon and beach trips, but come winter literally no one knows how to act. No one even owns proper coats, let alone umbrellas or *gasp* thermals. For the first time ever last night I actually used the heating in my room, thinking, “hmm. 28C seems like a pretty nice temperature.” One hour later I woke up sweaty and panicked, dopey from all the gas in my room. I had to crawl to the remote and turn the heat down. I had to crawl.
So today this is my slightly better remedy for winter. Everyone knows the best part about winter is the dessert. It must be warm and it must be served with vanilla ice cream. Otherwise the criteria is pretty vague. We had a whole bunch of pears and apples sitting in the fruit bowl and at first I was going to make a pie, but who has time for that?! Also, I wanted to eat this particular dessert for breakfast. This was also why I made the crumble in individual bowls, so that no confused lost soul would accidentally think I made the crumble for sharing purposes.
I decided to try some new flavours in the crumble as a little experiment, and they worked so well I knew I had to post the recipe. The cinnamon and honey go so well with the pears! I literally couldn’t stop eating it. But the flavour that worked best was the oranges I squeezed over the fruit to stop it going brown. We had heaps of oranges as well and I juiced a couple to stop the fruit going brown as I took photos. Holy moly! It made the filling so much better! I would possibly vote this crumble one of the best I’ve ever tasted.
Remember to serve with ice cream. And you should probably wear woolly socks whilst you eat it, preferably whilst watching Brigitte Jones Diary. But it’s up to you
One Year Ago: Tangy Lemon Curd Frozen Yogurt
Apple Crumble with Honey and Almonds:
6 medium firm apples, peeled and sliced
6 medium firm pears, peeled and sliced
juice of 2-3 medium oranges
1 heaped tsp cinnamon
2 tbsp runny honey, or maple syrup for vegan
For the fruit filling, combine everything in a heavy bottomed pan and cook, covered, on a low heat for about 15 minutes, until the fruit is soft but still holding its shape. Preheat the oven to 160C (320F).
For the crumble:
50g butter (vegan butter or coconut butter can be substituted for vegan) chopped
100g wholemeal flour (almond butter for gluten free)
100g gluten-free oats
40g toasted almonds, chopped roughly
2 tbsp raw sugar
25ml almond milk
Rub the butter and flour together in a bowl between your fingers until the mixture is crumbly but not doughy. Stir in the rest of the dry ingredients until combined. Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly.
Spoon the fruit into an oven proof dish (or around 6-8 small ones). Cover with the crumble and bake for half an hour, until the top is toasty and golden and the fruit bubbling. Serve warm with ice cream.