My crumbles are more fruit than topping, but the topping here is excellent too (even if I scorched mine a little bit). I used coconut sugar and coconut flour, which gave a slightly different texture and taste to standard sugar/flour combinations. I think coconut flour is particularly suited to crumble toppings because it is inherently quite crumbly. It also has a texture that is somehow light and fluffy but also rich and comforting. I liked it in this dish.
I used non-dairy spread (Pure / Nuttelex / Earth Balance) in the crumble topping too. If you wanted to have a full-fledged coconut topping you could try using coconut oil instead. I am not sure it would give an authentic crumble result but it might be fun experimenting.
In the meantime, here is my version of this easy autumnal dessert...
Coconut flour raspberry and apple crumble
A warming dessert for 4
Author: Bite-sized thoughts
2 large apples, diced (no need to peel)
2 cups raspberries, fresh or frozen
1 tsp vanilla
1 tbsp + 1 tbsp coconut sugar
2 tbsp coconut flour
1 tbsp non-dairy spread / margarine
Yoghurt, ice cream or custard, optional, to serve
Preheat your oven to 180'C (350'F)
Place the apple pieces and raspberries in the bottom of an oven-proof pie or crumble dish. Drizzle over the vanilla and scatter over 1 tablespoon of coconut sugar. Toss / stir briefly to mix through.
In a small bowl, combine the remaining tablespoon of coconut sugar along with the coconut flour and non-dairy spread. Rub the spread into the sugar/flour with your fingers.
Sprinkle the topping over the fruit and bake for approximately 20 minutes, until golden brown.
Serve with yoghurt, ice cream or custard as desired.
Do you have a favourite crumble variety?