You’ll sense the difference between this crumble and the ultra-sweet supermarket versions. And everyone I’ve served this up to says they love it. It’s delicious and they can sense it’s doing their insides some good! Even my super honest nieces and nephews agree 😉
This is a super versatile recipe! A few notes:
- Use whatever fruit you have on hand
A great ‘make the day before you go food shopping’ meal, you can use whatever in-season fruit you have left over from the week. I used about 8 small apples, a small tray of rhubarb, a cup or two of frozen berries and a few random strawberries I had sitting in the fridge. Pear and rhubarb go great together FYI.
Add whatever ‘boosters’ you have on hand
I’ve included a few nutritional ‘boosters’ in this recipe because I love to squeeze ’em in at every chance I get! I used hemp seeds, chia seeds and maca powder here. You can sub them out altogether or swap ’em out for something else. Use your health needs for motivation. For example, if you’re working on your gut – you might like to add a little slippery elm powder and banana flour. Immune system need a boost? Throw in some of nature’s vitamin C powder – camu camu powder!
- Leave the sugar out or add it in. It’s up to you and your taste buds!
I often leave the coconut sugar out and just sprinkle a little maple syrup over the top.
- The addition of quinoa gives this meal a crazy super nutrition boost, but if you prefer a more crispy, crumbly topping, try subbing it out for oats – still totally nutritious.
- Fruit of your choice (see note above)
- Juice of 1 x lemon
- 1 tspn ground ginger (any excuse to add the super healing ginger in – the better!)
- A drizzle of rice malt syrup (for extra sweetness without the fructose. Use maple syrup / coconut sugar if you don’t have rice malt syrup on hand)
- A splash of water if needed.
- 2 cups cooked quinoa
- 1 cup shredded coconut
- 1 cup almond meal
- 1 tbspn maca powder (optional – see notes above)
- 1/3 cup hemp seeds (optional – see notes above)
- 1/3 cup chia seeds (optional – see notes above)
- 1/2 cup coconut sugar (optional – I often leave it out altogether and then just sprinkle a little maple syrup over the top)
- 1 tspn cinnamon (make sure it’s the good one, not Cassia)
2. Preheat oven to 180°C.
3. Chop fruit into pieces around 2cm wide and pop into a fry pan on low-medium heat with the rest of the filling ingredients.
4. Let simmer for a few minutes until partly cooked, but not mushy.
5. While that’s goin’ on, throw together the crumble ingredients and add in the cooked quinoa.
6. Assemble the crumble by layering the fruit (with the juices from the pan – don’t leave that behind!) on the bottom of a large baking dish, and pop the crumble mixture on top.
7. Cook for 15 mins, or until you feel the top is cooked / browned / crispy enough.