Free from: dairy, soya, egg, gluten, wheat and nuts, also low FODMAP I’m always looking for ways to make food accessible to myself and my daughter. With our combined food allergies and intolerances, it’s usually easier and less stressful to cook from scratch. In this simple, quick crumble recipe, fresh ginger adds that warmth we crave when the days start to get shorter and colder. Topped with vanilla custard, it’s delicious. This is pure comfort in a bowl.
Open the tins of fruit and pour the contents into a colander to remove the syrup/juices. Transfer the drained fruit to a 16 cm round oven proof dish.
Peel and finely chop the fresh ginger then add it to the fruit. Mix in the ginger and break up any large pieces of fruit to distribute evenly.
Weigh the flour, sugar and oats into a medium sized bowl. Mix briefly, then rub the margarine into the dry ingredients. It will clump and feel buttery.
Scatter the crumble mix over the fruit until it’s completely covered, then bake in the oven for 25-30 minutes.
Serve with a generous helping of vanilla custard
Notes
Quick vanilla custard using custard powder: Follow the instructions on the packet using your choice of milk alternative. Stir in 1-2 teaspoons of vanilla bean paste before serving.