Saturday, 18 July 2015

Keeks' Coconut Crumble

Crumble is kind of the perfect summer dessert isn't it? It's light and fruity and is perfect with ice cream.
The only problem I have with crumble is that I've just never really liked it... It's just a bit... Boring. A bit of warm apple with sprinkly stuff on top, why have that when sticky toffee is on the menu?

But feeling summery and inspired at the weekend after decided that my contribution to Sunday dinner would be dessert I thought 'hey why not give this crumble thingy a whirl' I had all the typical things one would need for a crumble and some basic crumble making knowledge and so I did from scratch with no recipe. I got a lil' inventive and flip did it taste great! Even my mum said so and she is basically the Mumma Joyce of kitchen judgement. So hear is the ingredients and recipe if you want to try it for yourself. 

Bear in mind that I subbed butter for coconut oil, but you can totally switch it back in for the top, the finished result just won't have as coconutty a taste.

Keeks' Coconut Crumble
For the fruit
3 apples (I just used coxes apples because I didn't have cooking apples but a mix of both would be nice too)
2 hard pears 
2 handfuls of blueberries
1 tablespoon of Virgin coconut oil 
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1/4 cup soft brown sugar 
For the crumble
1/4 cup of plain flour 
1 cup of oats 
1/2 cup of coconut flour
1/2 cup soft brown sugar
A dash of vanilla essence 
1/2 cup of Virgin coconut oil
- Preheat the oven - set to 180c

- Peel the apples and pears and remove their cores, then slice them up length ways. Put the slices into a bowl with the blueberries.

- Heat the coconut oil in a frying pan. Once the oil has melted and begun to sizzle add the fruit a bit at a time then sprinkle on the sugar, cinnamon and nutmeg. Stir gently to coat the fruit. 

- Once all the fruit has a brown/caramelised coating, put it into the oven dish and set aside for a moment. 

- Add the second lot of coconut oil to the pan and then once the oil is hot add the second lot of sugar. Stir gently to melt the sugar and then add in the vanilla essence.

- Add your plain flour, coconut flour and oats to a mixing bowl and combine with a wooden spoon.

- Pour your coconut oil mixture into the dry ingredients and mix with a wooden spoon. Once this has cooled use your hands to mix and form the crumbly texture. 

- Sprinkle the crumble evenly on top of the fruit and pop in the oven. Cook for 30 minutes or until the top is golden brown. 

- Serve immediately with ice cream (or custard if you're weird). 

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