Sourdough Crumble

So…… Christmas has come and gone. I am sure most those who celebrate had quite a few left overs to deal with. Lots of take away containers were packed and given to each other, and the food was enjoyed for a few days afterwards. This is all well and good, but sometimes you do need to revamp the left overs into something entirely different to face them again! This is definitely a new year special

Now, if you are from Australia or New Zealand, you must be familiar with a phenomenon called, too much left over fruit from the Pavlova. Yep, that big bowl of stone fruit, Mangoes, or berries or the mix that didn’t get used. My mom in law packed me a huge container of the fruits. Knowing that I love fruit of any and all kind….Durian being the one exception (maybe I haven’t had it the right way yet). This pregnancy has seen me crave fruit even more than usual. Our baby also loves fruit, apparently. We will see.

So I had it by bowlfuls on its own. Then added it to our muesli but than by the end of the second day it was looking a bit sorry for itself. So I decided to use it up and trial this new recipe that had been fermenting in my brain for a while. It is a fermented recipe, of course. 🙂

I love to experiment with sourdough, the possibilities seem endless. Now that I have slowed down a bit on bread making (tired, can’t be bothered, fingers, joints and hands hurts because of fluid retention etc) I have to find other ways to use up my ever growing starter. This crumble is perfect. It is low GI, Low Fodmap due to the acid produced by the sourdough starter and doesn’t have a lot of sugar. This is also vegan! Most people with gluten intolerance will be able to eat this crumble without any complaints! Sourdough wins lots of battles. Just because this is a fermented crumble, you do have to plan and pace yourself. The recipe takes 24 hours to ferment.

You can use fruit of your choice. I had a mixture of yellow peaches, nectarines, Cherries and apricots with some apples and a mango. You can cook up the fruit with sugar on stove top before if you so desire.

So without much ado, let’s get cracking.

Sourdough Crumble

Recipe by DivaCourse: Dessert, SidesCuisine: AustralianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

55

minutes

Ingredients

• For Crumble topping

• 2 cups of stone milled, wholewheat flour

• 1/2 cup of sourdough starter

• 6 to 10 tsp of sugar (depends on your taste)

• Cinnamon Powder – a few pinches

• Dried ginger powder – a few pinches

• 5 tbsp of olive oil or any good oil of choice

• Vegan dark chocolate chips or chocolate of choice

• For the base

• Fruits of choice – fresh or frozen. Chopped if needed.

Directions

• At least 24 hours before you plan to bake your crumble, combine all the topping ingredients in a bowl and make a sort of hard dough. Consistency should be like cookie dough, on a bit harder side. Adjust the amount of oil / or starter if you feel your flour is too dry. Do not add water. (you can replace oil with butter if not making vegan). Leave on the counter to ferment for 12 hours (a cloth as a cover) and then put it covered with a lid for another 12. The yeasts and bacteria in the sourdough will populate the dough, eat the gluten and the sugars, making it very healthy.
• When ready to bake, transfer all your fruit to a baking dish,( I had a mixture of yellow peaches, nectarines, Cherries and apricots with some apples and a mango) no need to add any more sugar, unless you desire it. Bake at 200 C for 20 minutes. Caramelize the fruit.
• Take it out and cover with the crumble mix. Bake for another 20 minutes until golden and dark on top.
• Enjoy with ice cream, yogurt (vegan or normal) or cream.

Notes

• This humble crumble recipe uses up the left overs and transports the arena of healthy foods into desserts. Sourdough crumble is definitely a favorite in our home!

Made it and liked it? Made a variation? Let me know!