Fruit Crumble Made Easy: Lisa Faulkner’s Batch Cooking Recipe | Lorraine

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

mixed berries

🥗Healthier: fresh strawberries

💰Cheaper: canned fruit

Fresh strawberries provide a healthier option, while canned fruit can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a nutritious alternative, while sunflower seeds are often less expensive.

Chop apples into little cubes, keeping the skin on for texture.

Add a little butter to a pan and then add the chopped apples.

Add frozen autumn berries, including blackberries and cherries, to the pan.

Add sugar (golden caster sugar) to the fruit mixture.

Add a splash of vanilla extract to the mixture.

Squeeze the juice of half an orange into the fruit mixture and add the zest as well.

Add a little splash of water to the pan and let the mixture cook away.

Break up any leftover biscuits and bash them into crumbs for the crumble topping.

Add leftover nutty granola, nuts, and white chocolate chips to the crumble mix.

Combine all crumble ingredients and store them in a bag in the freezer for future use.

Once the fruit mixture has cooked, take a couple of spoons out to fill individual oven-proof pots.

Pour the remaining fruit mixture into a larger crumble pan.

Take the crumble topping out of the bag and sprinkle it over the fruit mixture in the pan.

Place the crumble in the oven at 180°C (about 356°F) for 15 to 20 minutes.

Remove the crumble from the oven when done and serve with ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens