Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
These individual Oaty Nutty Crumbles are a great way to use up any fruit going soft in the fruit bowl, the recipe can be adapted to use seasonal fruit also! For the crumble topping, the combination of roughly chopped hazelnuts, almonds and rolled oats is not only nutritious but works well with the texture of soft-cooked fruit. The level of agave nectar can be adjusted depending on the sweetness of the fruit.
10 min
40 min
50 mins
1. Preheat the oven to 180 °C/160 Fan/350 °F/Gas mark 4.
2. On a chopping board cut the apples into small chunks.
3. Next, add the apples to a medium mixing bowl with the blackberries and quickly stir, to avoid the apples turning brown.
4. Then, evenly divide the fruit between 6 ovenproof ramekins. Top the fruit mixture with the dried apricots.
5. Meanwhile, in a large mixing bowl add the ground almonds, hazelnuts, rolled oats and cinnamon, mixing well with a spatula until combined.
6. Add the agave nectar and coconut oil (no need to melt) and rub together with your fingers, until clumps start to form.
7. Next, spoon the crumble topping over the fruit, making sure all is covered in the crumble topping.
8. Place the ramekins on an oven baking tray, and place in the oven.
9. Finally, bake the crumbles for 35 – 40 minutes, until the topping is golden brown and the fruit is bubbling. The bake time will depend on the softness and size of the fruit.
10. Remove from the oven, set aside to slightly cool and then serve with ice cream.
1. Preheat the oven to 180 °C/160 Fan/350 °F/Gas mark 4.
2. On a chopping board cut the apples into small chunks.
3. Next, add the apples to a medium mixing bowl with the blackberries and quickly stir, to avoid the apples turning brown.
4. Then, evenly divide the fruit between 6 ovenproof ramekins. Top the fruit mixture with the dried apricots.
5. Meanwhile, in a large mixing bowl add the ground almonds, hazelnuts, rolled oats and cinnamon, mixing well with a spatula until combined.
6. Add the agave nectar and coconut oil (no need to melt) and rub together with your fingers, until clumps start to form.
7. Next, spoon the crumble topping over the fruit, making sure all is covered in the crumble topping.
8. Place the ramekins on an oven baking tray, and place in the oven.
9. Finally, bake the crumbles for 35 – 40 minutes, until the topping is golden brown and the fruit is bubbling. The bake time will depend on the softness and size of the fruit.
10. Remove from the oven, set aside to slightly cool and then serve with ice cream.
15 mins
15 mins
