Pursuing natural health & thinking beyond the superficial. Deconstructing Culture.


The grapes and pears are just for show as they are not ripe, lol I couldn’t even make a dent in the pears trying to bite them and kitty now uses one as a football. As for the grapes they’re so sour that my puckered my whole face tasting one lol. At this stage they’re more like wax fruit functionally.

For those without a sweet tooth; the following will make an awesome tangy/tart apple crumble:

This is designed to give sweetness when the apple is melted in the mouth with the crumble giving off a subtle aftertaste of sweetness, I’ve given additional info on how to make a traditionally sweet one underneath.

8 ounces (1 heaped tbs x8) of flour
1/2 tsp or a pinch of bicarbonate of soda
4 ounces of unrefined sugar
4 ounces of dairy free butter

Apple bottom:
Enough apples to fill 1/3 in height of your baking dish (we used crab apples).
2 ounces of unrefined sugar
bit of butter to grease the dish or coconut oil
Enough water to cover the apples (or dairy free milk)


Not all of the ingredients are pictured as I forgot the bicarbonate of soda for the photo and we decided on the milk afterwards.

Cooking Steps

1. Mix the all the crumble ingredients together in a larger than necessary bowl/dish; it needs space to dry and spread as you’re mixing it otherwise it will stick together too much and not cover enough of the apples. Once crumbly leave and allow to breathe. Mix either using a fork or with your fingertips – which is called ‘rubbing’.

2. Wash, chop/dice your apples.

3. Grease the baking dish and place in baking dish and mix with the sugar.

3. Either add filtered water to the apples (just enough to cover them) or a dairy free milk if you want it more creamy (and are lacking cream/custard to serve it with (hence we decided to use soya milk).

4. Place either low or middle height in the oven; gas mark 4 or 180°C/350°F for 45min until Browned.

5. Serve by itself, with cream (whipped or not) or custard or as I did – have with milk tea. That was the first time I ever had tea and cake; since I only ever had milk tea rarely as a child and in the last few years pure herbal tea only which I don’t like to numb with sweet accompaniments. However in the cold weather milk tea (dandelion and burdock – easy to make hedgerow herbs) and with the texture of apple crumble, it was very nice!




Before cooking – side view.


Before cooking – bird’s eye view.



After cooking – side view.


After cooking – bird’s eye view.

For a more traditional crumble:

8 ounces (1 heaped tbs x8) of flour
1/2 tsp or a pinch of bicarbonate of soda
5 ounces of unrefined sugar
5 ounces of dairy free butter

Apple bottom:
Enough apples to fill 1/3 or 1/4 in height of your baking dish.
3 ounces of unrefined sugar
bit of butter to grease the dish

The steps are the same as above except you will need to peel and quickly boil your apples first to soften then before placing them in the baking dish. Cooking apples are normally used but with all the sugar and boiling, regular apples can be used if you want to save time as that way you won’t have to boil them, can use less sugar and cook it on higher heat for less time.

The more traditional ones don’t use milk either.

Note – I usually makeshift my own flour out of ground organic soya beans and butter out of the leftover thick bit from soya milk making (leave it in a bottle with a bit of oil and it will thicken and change to a butter like texture after a while) but I didn’t have any left and I had a voucher for one of my favourite shops so bought some instead.

Thanks for looking 🙂

Comments on: "Happy Foraging = Happy Dessert!" (1)

  1. […] This cake is a variation of a recipe Mum and I came up with HERE […]

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