Dessert crumbles are perfect for cosy nights, rugged-up while watching a good movie with the family.
A crumble is a traditional British dish that can be both sweet or savoury, although the sweet version is much more common.
While most crumble recipes call for large amounts of refined white sugar, I prefer using coconut sugar and spices to add sweetness. It tastes just as good - if not better - than its unhealthy counterparts, and is a great, healthy answer to your sweet-tooth cravings, but won’t leave you feeling bloated.
Crumbles can be made out of most fruits, with apples and berries being the popular choices. But I have a sweet spot for rhubarb.
Rhubarb stewed with coconut sugar, ginger and vanilla offers a deeper flavour and aroma. Similarly, adding cinnamon and nutmeg enriches these delicious flavours and truly brings the main ingredient to life. I also recommend adding a pinch of sea salt to your sweet recipes acts to further draw out the flavours.
I like to serve crumble straight from the oven with a generous dollop of chilled yoghurt or coconut cream. Note: It's much easier to whip up chilled cream, and if you leave it in the fridge, it will become thicker and creamier as the healthy saturated fats congeal. Alternatively, if you also like coconut cream, use electric beaters to whip chilled coconut cream into to form a whipped cream consistency, with soft peaks.
I also suggest adding mixed nuts to your crumble, as they will add some crunch to perfectly compliment the stewed filling of your dish.
I love crumbles - particularly rhubarb - because they're offer some nutritional value for a dessert treat - especially if you stick to wholefood ingredients. They're also quite quick and easy to make!