I’ll be honest with you, dear reader, I can’t even remember which crumble recipe is the original any more. They’re all pretty much the same, the only change is the flour and that works because of the ground almonds. It’s a pretty nice crumble, can’t grumble. I usually make crumble to either use up flour that leftover or to use fruit that’s been in the freezer for too long. I realise I’m not selling you on this, but if you want crumble, here it is, if not, meh. I’m making room in my freezer for my imagined bountiful harvest of fruit. The raspberry harvest is picking up and the yellow strawberries are dong decently. I’ll probably make a few jellies rather than jams, though I do want a yellow strawberry jam for novelty, because the raspberries are really seedy and they get stuck in my teeth. Besides, I can buy jam easily, but jelly is apparently too exotic. Worry not about waste, the compost will be enriched by the seedy pulp. I may also go harvesting wild blackberries. I’ll start saving small jars now and hopefully have enough. Well, that’s it for me, just a quick recipe. See you later.
100g Berries, or Other Fruit, of Choice
35g Ground Almonds
35g Sorghum Flour
35g Butter, Cold and Chopped
1. Pre-heat oven to 180c (Fan).
2. Place the Berries in an oven proof dish. Set aside.
3. In a bowl mix together the Ground Almonds, Sorghum Flour, Butter and Sugar. Work together with fingers until it resembles breadcrumbs,
4. Sprinkle Crumb Mixture over the Berries and cook for 15-20 minutes until the top is golden brown.