Anti-waste crumble

Dessert, Vegetarian recipe

Anti-waste crumble

Anti-waste croustade is a delicious and simple way to give a second life to your overripe or slightly wilted fruit. Apples, peaches, figs... or whatever else you've got on hand, anything goes! In just a few steps, you can transform these fruits into a comforting dessert, flavoured with cinnamon and topped with a nutritious crunch made from rolled oats, hemp seeds and coconut butter. Less sweet than a traditional croustade, but just as indulgent, it can be enjoyed warm, on its own or with plain yoghurt, whipped cream or even a scoop of ice cream. A perfect blend of pleasure and anti-waste consciousness, sure to please the whole family.

Anti-waste crumble
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Anti-waste crumble

Prep Time15 minutes
Cook Time35 minutes
Rest time10 minutes
Total Time1 hour
Servings: 6 portions

Equipment

  • 1 dish 8 X 8 inches

Ingredients

Fruit topping

  • 4 apples (overripe or wilted), cut into cubes
  • 3 peaches ripe, sliced (leave skin on)
  • 4-5 figs fresh or rehydrated, in strips
  • 1 tablespoon lemon juice (optional, to revive the fruit)
  • ½ tsp. cinnamon

Crispy

  • 1 cup rolled oats
  • 3 tablespoon of hemp seeds
  • 1 tablespoon date sugar (or more to taste), maple syrup or nothing at all
  • 4 tablespoon coconut butter, softened in microwave oven
  • ¼ tsp. cinnamon

Instructions

  • Preheat oven to 350°F (180°C).
  • In a large bowl, combine apples, peaches and figs with lemon juice, flour, cinnamon and salt.
  • Place in a lightly oiled ovenproof dish (8" x 8" or equivalent).
  • In a separate bowl, combine oats, hemp seeds, date sugar and cinnamon.
  • Add the warmed coconut butter and mix with your fingers or a fork until a crumbly texture is obtained.
  • Spread evenly over the fruit.
  • Bake for 35 to 40 minutes, Cook until the top is golden brown and the fruit is bubbling on the edges.
  • Let cool for 10 minutes before serving.

Notes

You can vary the fruit you use, depending on what you have in the fridge or what's in season: pears, berries, plums, mangoes and so on. The idea is to use ripe fruit for maximum flavor and sweetness.

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