Comments on: Plum and cherry crumble, with an oat & spelt top

By: Justin Little

Justin Little — Wed, 08 Feb 2012 13:59:39 +0000

Really appreciate you sharing this blog article.Much thanks again. Fantastic.

By: Clar

Clar — Sat, 15 Jan 2011 12:54:48 +0000

I have made this several times and passed it on – it is simply delicious and so simple to make! Thanks!

By: Alex Fayle | Someday Syndrome

Alex Fayle | Someday Syndrome — Mon, 08 Jun 2009 14:29:02 +0000

I have a wheat issue, so I use spelt for my baking and I find that here in Spain as I can only get the wholemeal variety cakes turn out rather dense and never absorb enough moisture…
It works perfectly however in soda bread and crumbles.

By: Vanessa Carey

Vanessa Carey — Wed, 03 Jun 2009 15:30:11 +0000

Hi! Fantastic blog! Crumbles are amazing for sure. If you are looking to make a healthier one with slightly less fat, or healthier fats, I'd highly recommend Ani Phyo's raw take on crumble. You process some dates, pecans, pinch of salt and a tsp of vanilla extract. My favourite is with chopped plums, but mango also tastes fabulous. http://www.aniphyo.com/?s=crumble here is one variation. try it! i assure you will like it!

By: Sophie

Sophie — Mon, 25 May 2009 10:43:39 +0000

First of all, a big thank you to everyone for their commiserations re. the carpet tack incidents. The cyclists were all very disappointed after all of their training and the long journey up to Scotland but the good news is that they’ve signed up to do the same race again next year so the show will go on!
Johanna, like your idea of dried fruits to reduce the sugar. As least you get some minerals and fibre from dried fruits as well as the sweetness (p.s glad you like the pic – Scotland is very photogenic)
Arwen – I think we’re in that brief phase were UK and Sydney weather are roughly the same. Good for recipe swapping, though I guess you guys are missing the sun a bit
Kathryn – the carpet tacks were such a shame because a lot of the locals had turned out to support and cheer people on. They have now made an arrest which is good. I know what you mean about altered crumbles tasty too healthy. The butter is staying for now!
Angela – I can’t see why the spelt flour wouldn’t work in a batter. It would probably be a little bit heavier than plain flour, but tastier too
Sophie – stem ginger seems to go with most fruit don’t you think? Nice to hear from another spelt flour fan
Hi Elaine, yes, I get a bit disappointed with crumbles that have more topping than fruit. And you should definitely plan a trip to Scotland – such a beautiful country
Thanks Alex!
aforkfulofspaghetti – definitely try the spelt. I find normal crumbles with plain flour and no nuts or oats really dull now :-)

By: aforkfulofspaghetti

aforkfulofspaghetti — Mon, 25 May 2009 10:13:41 +0000

Fruit crumbles are always dear to my heart – and I’m liking the idea of trying spelt as an alternative in the actual crumble.

By: Alex

Alex — Sun, 24 May 2009 19:56:27 +0000

That looks simply phenomenal!

By: Elaine

Elaine — Sun, 24 May 2009 15:11:15 +0000

Just added two items to my list of things to do before I leave this earth:
1) Visit Scotland — gorgeous, gorgeous.
2) Eat plum and cherry crumble with oat & spelt top.
One, of course, will be easier than the other.
You know, a little bit of crumble topping goes along way, so I’m with you. Use the butter but balance it with fruit, grains & nuts.
Lovely writing and photos, Sophie, but I’m so sorry about the tack incident. So infantile and thoughtless. (Several years ago my brother went to a conference in Scotland & went on a self-guided cycling tour.)
Hope you are enjoying a non-dreich day.

By: Sophie

Sophie — Sat, 23 May 2009 08:35:55 +0000

MMMMM…Sophie! Your crumble looks fab!
I love the Highlands too!
I love it that you have used spelt flour in your topping because i love spelt! I use spelt flour in my pancakes & in my bread!
I also love to add stem ginger in my crumbles!
Your dessert is a keeper! MMMMMM…

By: Sophie

Sophie — Sat, 23 May 2009 08:33:52 +0000

OOOOOH,…Sophie! What a beauty of a lovely crumble!
I love the Highlands too!
I love stem ginger in my crumbles & I adore that you have used spelt in your topping because I love to eat spelt sourdough bread! I love spelt flour!! Yummie dessert indeed!