Recipe: Michael Van De Elzen’s Individual Date, Blueberry, and Apple Crumbles


This twist on a classic fruit crumble has three types of fruit and a nutty oaty topping which is baked separately for extra crunch.

Recipe: Michael Van De Elzen

This is the perfect winter crumble, with crisp tartness from the winter apples and the vibrant colour of blueberries. The topping is slightly different as I’ve added some LSA (linseed, sunflower seeds, almonds). It adds nutrients and gives it an amazing nutty flavor. I serve this crumble with yoghurt, but go ahead and add some ice cream if you want.

Serves: 6
Time: 30 minutes

INGREDIENTS

Crumble mix
2 cups oats
1 cup LSA
½ cup brown sugar
1 cup plain flour
1 cup dates
200g butter
½ cup shredded coconut

Apple-berry mix:
3 cups chopped apples
2 cups frozen blueberries
2 tbsp honey
2 tbsp water

METHOD

Preheat oven to 170°C. Blitz all of the ingredients in a food processor until just combined.

Spread the mix out on a large baking tray. Bake for 15 minutes, then remove from oven. Turn the mix over with a spatula or wooden spoon, and return to the oven for a further 15 minutes until crunchy and golden. Allow to cool.

For the apple-berry mix, bring all the ingredients to a simmer in a large saucepan, then cook until soft, stirring occasionally.

To serve, put 2-3 big spoonfuls of the apple mix into six glasses (about 300ml capacity), then top with the same amount of the crumble mix and serve. Garnish with a dollop of yoghurt or ice cream.

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