Fruit Crumble Print E-mail
Written by Glenis Lucas, 2008   
This pudding can be made with any fresh or frozen and thawed fruit. There is a minimal amount of sugar in the crumble, most of the sweetness coming from the fruit.

Experiment using naturally sweet fruit, or use this to mix with other less sweet fruit to avoid adding sugar. If coeliac with a high level of sensitivity, the oats may be replaced by millet flakes.

Serves 4-5
Preparation time: 10 minutes for the crumble (variable time for fruit) plus 35 minutes for cooking

700g (1 1/2 lb) prepared fruits such as Bramley (cooking), Cox's (eating) apples, or pears with apricots, blackcurrants, blueberries or cranberries, or a mixture of fruits
75g (2 3/4 oz) rice flour
25g (1oz) ground rice
25g (1oz) gram flour
25g (1oz) porridge oats
70g (2 1/2 oz) dairy-free margarine
20g (3/4 oz) unrefined demerara sugar
1/2 tbsp sunflower seeds, roughly broken

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Sieve the flours into a mixing bowl. Add the oats. Rub in the margarine lightly until a heavy crumble consistency is reached. Stir in the sugar and sunflower seeds.

3. If using firm to very firm fruit, lightly stew in a saucepan with a tablespoon of water and a squeeze of lemon juice (to prevent discolouration) for a few minutes.

4. Place the fruit in a greased 1.7 litre (3 pint) ovenproof dish and spread the crumble evenly over. Lightly firm the surface and cook in the oven for 30-35 minutes.
 
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