Stone Fruit Crumble
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Pre-heat oven to 180 degrees – note – not fan assisted as this crumble top can burn easily
  2. Boil some water in a pan on the stove top.
  3. If using peaches – add them to the boiling water – for a minute.
  4. Remove and pop the skins off. Blanching just gets the skins off so without losing any of the flesh.
  5. Cut the fruit off around the pip into chunks.
  6. Place in a glass pie dish.
  7. Add the dried fruit, lemon juice, honey and vanilla powder or essence and stir altogether.
  8. Mix the 2 types of Moffett’s flour with the cinnamon and coconut sugar. Keep back 1 tsp of cinnamon sugar and 1 tsp of coconut sugar to sprinkle over the top.
  9. Take the butter out of the freezer and add to the flour.
  10. Using your fingers work the flour through the butter flicking your fingers through it to make a crumble texture. The butter will be firm and make your fingers tired quickly – but in this heat, it’ll start melting quickly – you need to keep flicking your fingers through to incorporate the butter with the flour into a crumble texture. Don’t panic about whether you’re getting this technique right or not – just focus on trying to make a crumbly texture and if you fail at it – all that will mean is that the crumble isn’t crumbly – whichever way it comes out – it will still be delicious.
  11. Put the crumble on top of the fruit mixture in your glass dish.
  12. Sprinkle over the kept over coconut sugar and cinnamon.
  13. Pop in the oven for 30 minutes or until the crust is crispy.
  14. Remove and serve with a good cream.