Fruit Crumble

peach crumble

Crumble is so easy to make, and even easier to eat.  I can’t seem to get a picture of it before it gets eaten. I just chuck some canned fruit into the base (fresh fruit can be used too, I just add some cinnamon, and a tiny bit of raw sugar). Fruits that work well include peaches, pears, apples, berries, and pineapple. The fruit canned in juice are preferable to ones in syrup, as they have a heap less sugar. The topping is made from oats, coconut and a bit of flour (gluten free option – use only coconut with gluten-free flour) and raw sugar mixed with oil/margarine/butter, cinnamon/mixed spice and a pinch of salt.

Topping: (make larger/smaller according to size and taste)

1 cup oats

1/2 cup shredded/dessicated coconut

1 pinch salt

2 heaped tablespoons of flour (wholemeal/atta/stoneground if possible)

1 tsp cinnamon/mixed spice

1/4 cup raw sugar

1/4 cup oil/marg/butter

Mix it all up, chuck it on top and bung it in the oven at a moderate temperature until it looks nice and golden brown. Best served warm.

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