Summer finally seems to have arrived, well sort of. There's been a few hot days but they've been interspersed with grey, rainy days. This is England after all, for all my international readers it often rains a lot in the UK during the summer and sunny days can be a rare occurrance. In honour of the glimpses of summery weather we've experienced so far I've made a fresh and healthy summer crumble. There is a twist however as this crumble is not baked. Instead of the traditional flour, butter and sugar combination to make a crumble topping, I've taken inspiration from the raw food world and have used nuts and dates instead. The result is much lighter and is perfect for warm summer evenings when you fancy a lighter dessert. As this is full of fresh fruit you could even have it for breakfast.
Ingredients - serves 6
180g dried dates
Punnet of strawberries
Put the nuts and dates into a food processor and process on high speed until you get a rubbly, crumbly texture where the nuts are just starting to stick to the dates. Chop the fruit into bitesize pieces and divide between 6 bowls and then top with the crumble.
I'm entering this into the One Ingredient Challenge where the ingredients this month is peaches or nectarines and I've used both! This challenge is run by Nazima at Working London Mummy and Laura at How To Cook Good Food. I'm also entering it into Sarah from Maison Cupcake's brand new Zero Baking Required challenge and also into Simple and in Season hosted by Ren from Fabulicious Food. Finally I'm sending this to Javelin Warrior's Made With Love Mondays.