I had a cookie recipe all lined up to share with you (a chocolate chip cookie recipe, at that), but then I went and made crumble for breakfast, and here we are. After sharing the process on Instagram stories, I received a number of requests for a more detailed recipe. Ben and Joan have gone to the shops for bread, spring onions and a vegetable juice, and I stayed home to write. The Amélie Soundtrack is playing in the background, only slightly louder than the rain hitting the windows, and I’m hoping to get this done before they return. Today feels like a lazy, woollen jumper-wearing, ‘Joan take the lead and order us around’ kind of day. I expect we’ll be having tea parties and pretending to cook scrambled eggs. We may even make real scrambled eggs for lunch.
I grew up eating apple crumble regularly, at least monthly. Does my memory serve me correctly, Mum? It was our most frequent dessert, that I know for sure. Mum’s crumble uses butter, as do most recipes out there, however, months ago, when I saw a recipe that required neither melting butter nor working it in with my hands, I jumped at it. Any recipe with olive oil and maple syrup tends to be a favourite in this house (in fact, those chocolate chip cookies are made with olive oil and maple syrup, too). And although it doesn’t taste quite as delicious as my mum’s crumble, the process is so incredibly simple and satisfying that it has become our default recipe. Here it is. And a happy Sunday to you.
p.s. cookie recipe soon.
Apple &/or Berry Crumble
Adapted from this recipe.
1 & 1/2 cups rolled oats
1/2 cup almond meal
1/4 cup extra virgin olive oil
1/4 cup pure maple syrup
tiny pinch of sea salt
4 Granny Smith apples + 1 cup frozen berries OR 5 cups frozen berries
~2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
A drizzle of maple syrup (you don’t need a lot, perhaps a tablespoon)
To serve: walnuts or flaked almonds* and tart greek yoghurt or cream
* I top our bowls with walnuts after cooking, as the texture is still a little rough for Joan. Feel free to add 1/2 cup nuts to the mix along with the dry ingredients.
1. Preheat your oven to 180 degrees Celsius.
2. Peel and thinly slice the apples, then place them in a pie dish with the berries, lemon juice, cinnamon and maple (if you want a sweeter base). Stir to combine then smooth the surface so it’s flat.
3. Add the topping ingredients to the bowl and stir until the liquid is evenly distributed.
4. Pour the topping over the fruit base and place in the oven for 45-50 minutes until the base is bubbling and the top golden. I cover the dish for half and hour to ensure the top doesn’t burn, and then remove it and allow the top to crisp up for the remaining cooking time.
5. Allow the dish to sit for 5-10 minutes before serving with nuts and Greek yoghurt or cream. Leftovers make for a stellar breakfast the following day.