FRUIT CRUMBLE
Fruit should be cooked when it is being eaten as part of a meal because this makes it more easily digestible. Crumble is a delicious way to include a variety of fruits in your diet.
Serves 6 | Prep time: 15 mins | Cooking time: 40 mins
INGREDIENTS
FOR THE FILLING
1lb (450g) fresh fruits by dosha, cleaned, peeled, and pitted, or cored and diced
• VATA equal parts sweet apples and peaches
• PITTA equal parts sweet apples and sweet plums
• KAPHA equal parts pears and apricots
2 tbsp dark brown sugar
1 tbsp cornflour
1 tbsp ground cinnamon
pinch of freshly ground black pepper
2 tbsp lemon juice
FOR THE CRUMBLE TOPPING
14 tbsp (1 stick + 6 tbsp) butter or margarine, cut into cubes, plus extra for greasing
21⁄2 cups flour by dosha
• VATA spelt flour
• PITTA whole-wheat flour
• KAPHA buckwheat flour
3⁄4 cup dark brown sugar
2 tsp vanilla essence
pinch of salt
1 Preheat the oven to 350°F (180°C). Grease a baking dish with some butter or margarine.
2 To make the filling, gently mix together the fruit, sugar, cornstarch, cinnamon, pepper, and lemon juice, being careful not to mash the fruit.
3 For the crumble topping, combine the flour, sugar, vanilla, and salt in a mixing bowl. Gently rub in the butter or margarine with your fingertips until the mixture resembles bread crumbs.
4 Transfer the fruit mixture to the baking dish, then sprinkle the crumble topping evenly over the top. Bake for about 40 minutes until the topping is golden brown and the fruit juices are bubbling. Serve warm or at room temperature.
Topping
You can mix the ingredients for the crumble topping in a food processor instead of rubbing in the butter or margarine by hand.