3 cooking apples, peeled and cubed
150g of raspberries
3 heaped tbsps of plain flour
3 heaped tbsps of dairy free butter
1/2 tsp of ground cinamon
2 tbsps of sugar (I use Natvia instead)
1/2 a cup of oats
Preheat oven to 200°C
Mix the apple cubes, raspberries and 1 tbsp of sugar and arrange in an over proof dish.
In a bowl, rub the flour, butter and remaining sugar together with your fingers until you get a crumb like consistency.
Mix in the oats.
Sprinkle over the fruit evenly.
Cook in the over for 30 minutes until the crumble starts to brown on top.
I’ve been at it again, foraging that is, this time out on a dog walk along the canal near 3 Mills Studios in East London where an abundance of elderflowers grow.
You’ll need to be quick if you want to find some as they tend to bloom late May / early June.
Elderflowers are poisonous in large quantities unless cooked so do be careful and also be careful to make sure it is actually an Elder tree you’re picking from as the flourished look very similar to that of numerous other trees and plants that you really don’t want to eat!
Check The Woodland Trust guidelines if you’re unsure.
Always follow the rule where you try a little first . . . With that in mind, I hope you enjoy this Summery dessert.
1 elderflower flourish (literally a quarter of what is in the above pic, elderflower is strong so you don’t need much)
300g of soft silken tofu
250g of raspberries
100g of caster sugar
Juice the lemon.
In a pan, heat the raspberries, (keep a few out for garnish) sugar, elderflowers and lemon juice until the raspberries melt in to a jam.
Put the tofu and raspberry/elderflower jam in to a blender, blend to mix.
Divide in to 4 small dessert bowls.
Put in the fridge to set for 30 minutes.