This cooler weather has been so nice and comfortable. It’s the perfect temperature for running and cycling, and for foraging wild fruit on the way.
I loaded up on these berries and apples during a bike ride, and the most obvious thing to make was a warm and filling crumble. Here is what you’ll need:
- 2 cups blackberries
- 3 small apples
- 1 tablespoon sugar
- 1 tablespoon flour
- 1/2 cup porridge oats
- 1 teaspoon cinnamon
- 1/4 cup sliced almonds
- 1/4 cup raisins or sultanas
- 1/3 cup almond milk
First wash the fruit very well, then peel and chop the apples into chunks. Put all the fruit into your baking dish.
Pour the sugar and flour over the fruit, and mix it around trying to coat the chunks as much as possible.
Next you will prepare the topping, which is essentially a bowl of porridge. Put the oats, cinnamon, almonds, raisins, and almond milk together. Let it sit for about 5 minutes so the oats absorb as much of the liquid as possible.
Spread the topping over the fruit. Make sure it’s as even as possible.
Place in the oven at 180 C / 350 F for 35 – 40 minutes, depending on your oven. It’s done when the fruit is soft and the topping is golden brown.
And there, you have it, Wild Fruit Crumble! You can pretty much use any fruit you want. Damson, blueberries, and red plums work well too! And the topping is on the healthy side compared to traditional crumble which often has a lot of butter and sugar. As I’m training for the Bristol Half Marathon, this is definitely a dessert I can get behind! And you can even have it for breakfast! It is part of your five a day and a lovely way to fuel your morning workout. Give this recipe a try and you can start by picking some wild fruit. Thanks for reading and Happy Eating!