Is there anything better than a hot, fruity pudding with a crisp and crumbly topping? That's a rhetorical question, of course. We know there's nothing quite like it.
I am in the midst of a love affair with floral flavours, especially rose. The natural sweetness and romantic fragrance is the perfect flavour match to sharp raspberries and plump blueberries.
I've tried and tested many crumble toppings over the years and this is my favourite. The topping uses coconut oil alongside oats, flour and demerara sugar for that traditional crunch. Coconut oil gives a rich, almost buttery taste to the topping. Coconut oil is semi solid at room temperature, becoming solid when chilled and liquid when warmed. You can find coconut oil in supermarkets and whole food stores; sold in jars.
When buying the rose extract, ensure it is the real thing and not a synthetic flavouring, you really can tell the difference. I purchased mine from Lakeland. You'll only need a teaspoon of this elixir; too much and your pudding will be overpowered.
Assemble in less than 10 minutes and cook in 20 minutes. This is a dessert the whole family will love.
Serves 4
Ingredients
For the fruit layer:
200g raspberries
200g blueberries
1 tsp rose extract
For the crumble topping:
100g plain flour
100g coconut oil, at room temperature
50g oats
60g demerara sugar
Method
1. Pre-heat the oven to 220C/ Gas mark 8
2. Arrange the raspberries and blueberries in a heat-proof dish and drizzle over the rose extract.
3. In a mixing bowl, add the flour and rub in the coconut oil using your fingers to resemble breadcrumbs. Stir through the oats and sugar, reserving 1 tbsp of sugar for sprinkling.
4. Spoon the topping onto the fruit and flatten with a spoon. Sprinkle over the remaining sugar. Bake in the oven for 20-25 minutes until the topping is crisp and crumbly.
Enjoy!
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