Sweet Savoury Crumble - Recipe

While enjoying a weekend with the other members of the G(u)ardeners, I rediscovered the pleasure of a good apple crumble. As one of us couldn't eat sugar and gluten this time, it inspired us to make one without, and it turned out to be even more delicious and very easy to digest.

Inspired by it, I decided to try a savoury version of it. This one is with pumpkin and apples, but I believe you can do it with many different veggies and fruits. Like peer and kale for instance... let us know where your creativity takes you.

Ingredients:

1/4 of a big butternut pumpkin

4 apples

1 onion

125g butter

1 cup of oat flour

1 teaspoon of salt

1 teaspoon of anise seeds

1 tablespoon of coconut oil

Warm up your oven to 200 degrees.

Take the butter out of the fridge.

Cut and peel your butternut squash into 5 cm cubes.

Heat a pan with 1 tablespoon of coconut oil and roast your butternut for 5/10 minutes until slightly tender.

In the meantime, peel and cut your apple into 5 cm cubes.

Peel and slice your onion.

In a bowl, mix your flour, salt and anise seeds, then add your room temperature butter to the mix. Mix it with your hands (that's the best part) to make small crumbles of flour and butter.

Put your apples, butternut and onions in an oven tray as a first layer and then top it with the flour/butter mix.

Cook in the oven for about 40 minutes. Make sure the top layer is not overcooking; if so, place an aluminium sheet on the top of it for the last part of the cooking.

Serve warm alongside a soup or a winter salad.

Bon Apetit!