Apple crumble

I love comfort food, especially as the weather begins to get colder. This is one of my favourite desserts, best served hot/warm and with plenty of ice-cream. Drizzling maple syrup all over makes it even more perfect. You can make this with whatever fruit you like, I've recently made it with peaches and it was delicious.

Adapted from Skinny Bitch in the Kitch:-
Fresh Fruit Crumble
Serves 4

- 100ml rapeseed oil, plus a little more for the pan
- 60g unrefined light brown sugar
- 75g wholemeal flour
- 45g rolled oats
- pinch of salt
- 1 teaspoon ground cinnamon
- 6 small dessert apples, cored and sliced
- juice of half a lemon
- 1 teaspoon pure vanilla extract
- vegan vanilla ice cream to serve (optional)
- maple syrup to serve (optional)

How to:-
1. Preheat oven to 190c/Gas 5. Lightly oil a 20 x 20cm baking pan.
2. In a medium bowl, combine 50g of the sugar, 60g of the flour, the oats and pinch of salt.
3. Using a pastry cutter or your fingers, swirl in the oil, mixing until the biggest pieces are the size of peas. Set aside.
4. In a large bowl, combine the remaining sugar, flour and cinnamon. Mix in the apples, lemon juice and vanilla extract.
5. Transfer the fruit to the baking pan, spreading evening. Sprinkle on the crumble topping.
6. Bake for about 30 minutes.
7. If the fruit isn't yet tender (depends on the type of fruit used), cover lightly with foil and for bake for an additional 20-30 minutes.
8. Serve warm with ice-cream and maple syrup if using.

Notes: I couldn't find Sucanat so I used store-brand fairtrade unrefined light brown sugar. As I like to pile on the ice-cream and maple syrup with my desserts, I reduced the amount of sugar that I used from the original recipe and also reduced the amount of oil used. For the vegan ice-cream I used Swedish Glace's Smooth Vanilla, which is a great alternative to dairy ice-cream.