This is a dish made by thinking outside the box. How can a traditional tasting crumble (yep, it’s crunchy and tastes just like an Anzac cookie) be made without refined sugar and butter? Well it can be done, and it’s here for you.
This crumble recipe partly came about because we make a lot of our own nut milk here at Pana, leaving us with a lot of wet nut milk pulp. I came up with this crumble partly as a way to use up the this rich nut milk pulp – it’s such a shame to waste it! It also gives the crumble an incredible texture not easily achieved using the traditional dry ingredients.
This crumble is a seasonally adaptable dish – use whatever seasonal fruit is available. It can be served for breakfast or dessert!
Berry breakfast Crumble – recipe by Amber Roche of Pana Chocolate. Teacup from Muji, Marble Prism Trivet from Safari Living and Cutipol Spoon from Francalia. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.
Berry breakfast Crumble – recipe by Amber Roche of Pana Chocolate. Circle plate by Shiko. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.
Crumble ingredients. Teacup from Muji, Kobo Aizawa white spoon from Cibi, Resin Flower Side Plate in Warm Swirl from Dinosaur Designs and1616 Arita Japan Round Plate from Minami. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.
