It feels a little bit sentimental sharing today’s recipe. I’ve already shared it once, a long time a go, on my very first blog back in 2012. I was living on the country side in New Zealand and the family who hosted me had a garden filled with fruits and berries. This really inspired me and I got into healthy baking and creating my very own recipes.
One of my first own recipes that worked out well was this exact fruit crumble and I stumbled upon the long lost recipe a little while back. Of course I had to recreate it and I can confirm it still works. I hope you’ll enjoy it too!
6 plums plums
a few stalks of rhubarb
1 cup (frozen) raspberries
juice of 1 lemon
4 tbsp coconut sugar (original recipe says brown sugar)
0. 5 cup flour of choice (I used buckwheat)
0.5 cup oats
0.5 cup coconut oil
0. 5 cup mixed nuts
cinnamon to taste
Start by heating up the oven to 200 degrees Celsius.
Chop up the apples, plums, banana, pears and rhubarb into smaller pieces.
Place all the chopped up fruit and raspberries into a big baking tray. Sprinkle with 2 tbsp sugar and cinnamon, as well as the lemon juice.
Cover with foil and place in the oven for about half an hour.
Now prepare the crumble. In a big bowl mix flour, oats, mixed nuts, cinnamon, 2 tbsp coconut sugar and coconut oil.
When the fruit has been in the oven for half an hour pour the crumble mixture on top and let it all cook in the oven for another 30 minutes.
When all done serve together with coconut yogurt or vegan ice cream.
Store left overs in the fridge and eat cold the next morning as it’s super delicious this way too.