Every year since I've been back in NZ I've always been a little surprised when winter arrives, because it's never really as cold as I'd been expecting (there's a very good chance that I've just gone and jinxed myself with that wee sentence), don't get me wrong it's still cold but, not 'Scotland cold'.
One of the best bits of the 'colder' weather has to be the hot puddings. Cooked hot fruit is super comforting. Crumble is the king of the winter puddings and when you can also eat pudding for breakfast, you're most certainly onto a winner!
Any old dish will do and If you end up with to much crumble mix, freeze it. Instant pudding, winning!
Plum and Apple Crumble.
1/2 cup Wholegrain Oats
1/2 cup of Quick Oats
1/3 cup Wholemeal Flour
1/3 cup Ground Almonds
1/3 cup Shredded Coconut
1/3 cup Coconut sugar
Heavy pinch Nutmeg and Sea Salt
2 large Tablespoons Coconut oil.
2 Braeburn Apple, thinly sliced crossed ways ('Star' slices!)
4 Plums thinly sliced crossed ways (circles)
Preheat the oven to 180 degrees.
Layer the sliced Apple and the plum like you would a lasagna until all of the fruit has been used.
Mix all of the dry ingredients together. Warm the coconut oil so that it's liquid and mix into the dry ingredients.
Cover the fruit with the crumble until it's well and truly hidden. Bake for around 30mins or until the Crumble is a lovely golden brown. If you have a fierce oven, like me, it's best to cover the Crumble with tinfoil around the 15mins mark.
Eat hot with plan yogurt for either (or both) pudding or breakfast. Or whip up some coconut cream and dive in!