We’ve had a pretty impressive crop of fruit and vegetables from our garden so far this summer. One grey morning last week, as the clouds gathered together menacingly, my mother and I harvested everything we could, to prepare and store away before going on holiday. We filled several plastic tubs with produce, resting them on the soil as we picked, trying to avoid being stung by the obstinate nettles. Courgettes, mangetout, runner beans, rhubarb and currants were gathered – along with various spiders and caterpillars – just as the first drops of rain began to fall.
We were inundated with black and red currants, and although I considered being more adventurous with them, in the end I plumped for my go-to dessert. Crumble is quick, easy, and relatively difficult to get wrong. Serving it with the vanilla coconut cream was an afterthought, but it’s a recipe I’ve wanted to include on the blog for a while so this seemed like a perfect opportunity. By all means go for ice cream or custard instead, though.
Serves 4-6 depending on how generous you are with portions
For the Crumble
- 500g blackcurrants/redcurrants
- 1 tbsp honey
- 110g oats
- 110g ground almonds
- 110g coconut oil
- 75g coconut sugar
- 1 tsp cinnamon
- Preheat the oven to 180 degrees C (160 fan).
- Wash the currants and put them in the bottom of the crumble dish with the tablespoon of honey. Mix around so it’s evenly distributed.
- Stir together the oats, almonds, sugar and cinnamon. Once combined, add in the coconut oil and mix well
- Spoon the topping over the currants and spread it out evenly.
- Bake for 20-25 minutes until the fruit is cooked and the crumble is lightly golden on top.
For the Vanilla Bean Coconut Cream
- 2x 400g tins of full fat coconut milk, chilled overnight in the fridge
- 1 vanilla bean
- 1 tbsp maple syrup, or to taste
- Spoon the white solid part of the coconut milk out of the cans and into a mixing bowl, being careful not to include any of the water (you can save this for smoothies or something else).
- With an electric mixer, whip the cream until it’s light and holds stiff peaks, like regular whipped cream. Be patient as this could take ten minutes or more.
- Scrape all the seeds out of the vanilla pod into the whipped coconut cream, along with the maple syrup. Stir it all together and serve immediately if possible.