these little crumbles are perfect for breakfast, dessert, or a snack. they’re easily transported in a lunchbox for picnics, and can be enjoyed on their own, or with a side of yoghurt or custard to make them a little more filling (and creamy!).
the crumble itself is not particularly sweet – the ample sweetness comes from the fruit.
- preheat oven to 180 degrees celsius.
- place fruit and vanilla in small saucepan with 2 tbsp water, and simmer over low heat until fruit softens.
- meanwhile, place flour, coconut, and oats in a medium mixing bowl, add butter, and rub in with tips of fingers until combined.
- add walnuts and honey to crumble mixture and mix
- place a cupcake liner in each depression in a 12 hole muffin tin.
- using a slotted spoon, distribute fruit evenly between cupcake liners. as you spoon, allow the majority of the liquid to drain back into the saucepan – too much liquid in the cupcake liners makes them go soggy, and makes for very messy little crumbles.*
- distribute crumble mixture evenly over fruit.
- bake until the crumble turns golden brown. this took 12 minutes in our oven.
- you could do these in ramekins instead of cupcake liners. they might be slightly less convenient to take out and about, and a bit larger in size, but they’d work just as well.
- substitute pecans for walnuts if they’re what you prefer or have to hand. to make them nut-free just omit the nuts and replace with more oats or coconut.
- you could of course use any kind of berry instead of strawberries, but i’s suggest sweetening the mixture slightly if you use raspberries, as they can be quite tart.