As the long evenings of summer draw shorter, and the leaves turn with the arrival of autumn I find myself hungry for autumnal comfort foods.  When it is cool and dark in the evening is there anything better than a hot and tasty dessert to round off a meal?  I’d found some locally farmed apples, pears, and raspberries at the supermarket, and so decided to make an autumnal mixed fruit crumble.

Serves 2-4 | Preparation: 10 minutes | Cooking: 20-30 minutes

  • 4 apples
  • 2 pears
  • A couple of handfuls of raspberries
  • 3-6 teaspoons of coconut oil (or similar oil/butter substitute)
  • 1 cup of cornflour
  • 1 cup of brown sugar
  • A splash of coconut or hazelnut milk
  • Ground Cinnamon
  • Ground nutmeg
  • pinch of salt

Preheat the oven to 180C/350F/Gas 4.

To make the filling wash, peel, core, and slice the apples and pears, wash and drain the raspberries.  Layer these into a greased oven safe dish.  Mix together 1/3 of the brown sugar with a tablespoon of the cornflour and the grated nutmeg and cinnamon.  Sprinkle this mixture over the fruit.

For the topping, in a separate bowl mix the cornflour, salt, and brown sugar.  Using your hands, blend in the coconut oil aiming for something that looks like dry breadcrumbs.  Add the splash of milk, you want to use a slightly creamy milk substitute to help with the binding, and continue blending the ingredients until you have something that looks like fine breadcrumbs.  Layer this over the fruit.

Place the dish in the middle of the oven until the top has gone a golden brown.  This should take about 20-30 minutes.  Remove from the oven, and enjoy on its own or with vanilla ice-cream.