I am totally new to crumble. Never ever have I had one. Until I a few weeks ago. And now crumble is running on repeat on the weekends. It is a total comfort breakfast: warm, soothing and sweet. And your home smells heavenly. Which makes it kind of hard to wait 30 minutes until the crumble becomes ready. Uff…
Crumble is definitely most delicious on a cozy weekend breakfast in the colder months. But it has easily made its way into my heart during spring time as well.
In this recipe I also used apples which are chopped into big chunks. I like adding to my food whatever I have on hand, especially if it needs to be eaten soon. No waste:) And no apples without raisins, so these had to be added in the dish too.
And do not forget the dairy free coconut & lime (cashew nut) cream, it catapults the crumble to another level of tastiness!
Ingredients: (3 pers.)
1 apple shredded. (NOTE: it is chopped on the pictures, but this way it does not get as soft as the rest of the fruits. So shred it.)
1 cup blackberries (I used frozen)
1 cup raspberries (I used frozen)
1/2 tsp vanilla powder
1/2 hand full raisins
1 tbsp agave
1 cup oats
1/2 cup fine grinded almonds (you could change to almond flour)
2 tbsp coconut oil
1 tbsp agave syrup
lime & coconut cream
1/2 cup raw cashews
1 cup boiling water
100 ml coconut milk
1 tbsp agave syrup
juice of 2 lime
+ 2 tbsp water, if the cream is to thick
1. Set your oven to ca 175°C. Combine all the fruit ingredients in a bowl. Cover the baking form thinly with coconut oil. Fill in the fruit mix.
2. Combine the crumble ingredients in a bowl and cover the fruits.
3. Bake for around 30 minutes in the oven or until the fruits start bubbling and the crumble gets crispy.
Coconut & lime cream
1. Boil water and let the cashews soak in it for at least 1/2 hour.
2. When soaked transfer the cashews together with the water into a blender. Add coconut milk, lime juice and agave and blend until creamy. This should work with the cheapest blender out there (I have one myself).
If the cream is to thick add tablespoon by tablespoon water to adjust the consistence.
Arrange crumble and cream on a plate, top with chopped mint leaves.