I don’t want to sound negative, but I have a feeling the summer is over…..at least here in the UK. This is not necessarily a bad thing though, because Autumn is my favourite season, not just for the walking, the smells, but also for the comfort food.
Think of a creamy and warming porridge for breakfast, slow cooked stews, hot chocolate in the evening or pumpkin granola baking in the oven while the house smells of cinnamon and other delicious spices.
Today won’t be any different with my clean eating crumble made with plums, nectarines, raisins, a touch of date syrup and almond flakes. Simplicity is the key here as well as time and I can tell you I deliver on both. It takes 15 min to make and 30 min to bake.
You can swap nectarines for peaches or apricots or use apple and pears if you have some to hand. I used buckwheat flour, but spelt flour, coconut flour or even ground almonds would work nicely too.
This is a warm and comforting dessert which is also healthy enough for breakfast and very popular by all the members of the family including the most fussy ones. I know what you are going to say now…where is the custard?
The custard is in the pipeline, but in the meantime you could use Provamel Custard which tastes lovely and has less calories, fat and chemicals than your usual shop bought one. If you want to keep it strictly clean try with banana ice cream, comfort food at its best!
Here’s the crumble recipe
- 1 cup buckwheat flour (you could use spelt , almond or coconut flour too)
- ¼ cup rice milk (or any of your favourite milk)
- ¼ cup melted coconut oil
- 1/3 cup oats
- ¼ cup coconut sugar
- ¼ cup almond flakes
- Fruit Filling
- 3 medium nectarines, stoned and cut into cubes or slices
- 3 medium plums, stoned and cut into cubes or slices
- Juice of 1 lemon
- 1 heaped tsp cinnamon
- ½ tsp ground nutmeg
- Splash of water
- Optional: Handful of raisins
- Optional : 1 tbsp date syrup (or any other favourite sweetener)
- Preheat oven to 180 degrees
- Get a glass square dish, place the fruit, splash of water, spices, lemon juice, raisins and sweetener in , mix together and let them marinate in their own juices.
- In a bowl mix together the flour with rice milk and coconut oil and form coarse crumbs
- Next add in the oats, coconut sugar and flaked almonds.
- Crumble the mixture over the fruit and bake for 35 minutes. Enjoy with banana ice cream or just on its own with a cup of green tea
And there you have it, a nectarine and plumb clean eating crumble that is pleasing for both the belly and soul too! This pudding is bursting with autumn flavours, and can be made up to a day ahead and can be reaheated