Individual Ginger Berry Crumble. (Vegan!)
I used to really hate cooked fruit. I couldn’t understand why people would want to eat mushy, sour tasting fruit when they could eat it as it was meant to be eaten - crisp and sweet. I soon got over that. I love fruit pies and crumbles, especially my ma’s ginger pear and cranberry crumble, that just happens to be the inspiration of this recipe.
This recipe is very easy to adapt. If you don’t have frozen berries, use fresh ones and microwave for less time. Or use another fruit, like a pear or an apple. And if you don’t have a ginger nut, just use lots of oats and nuts and add some ginger in to the crumble mix.
Crumbles usually involve a ton of sugar and butter. Not this one! ;D
What you will need;
- A microwavable ramekin;
- Enough frozen berries to fill said ramekin;
- A ginger nut (or other hard biscuit/cookie the same size as the ramekin);
- Ginger and cinnamon;
- Cornstarch and brown sugar;
- Other toppings. I used shredded coconut and slivered almonds, but oats, other nuts or even more cookie crumbs would work too.
1. In your ramekin, fill it to the top with berries and microwave for a minute until they become like goo. As they heat in the microwave, they will decrease in size and so make room for the crumble topping.
2. Sprinkle in some cornstarch, brown sugar, cinnamon and ginger in to the berry goo. I used less than a ¼ of a tsp of sugar because I like things sour, but if you don’t, you can always add more. You don’t need very much spice to really give it flavour.
3. In a separate dish, crumble up the ginger nut and add in your desired toppings and mix it all up.
4. Pour on to the berry mix and bake for 10 minutes at 200C/400F.
Pre oven…
And post-oven.
Look at that bubbling berry goodness, mmm. I’ve no idea of the calories in this, but it’s primarily fruit with other natural ingredients, so it can’t be bad for you. A cruelty free, hot, healthy dessert that tastes like it should be fat laden? Sign me up.
