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One of the best ways to use stone fruits and berries is to bake them in a pie or a crumble with apple, and red fruit is ideal because it produces a gorgeous colour that contrasts perfectly with whipped kefir cream. This crumble utilises the sourdough process to remove antinutrients from the flour.



Makes enough to fill a 7 inch (17cm) pyrex dish.

Sourdough Crumble

Fruit Layer



1. Sourdough Crumble (Prepare 12-24 hours before.)
Mix flour, spices and unrefined sugar, then finger in the butter and mix in sourdough starter to make a crumble. (The challenge is to add just enough sourdough starter to the flour without making it too wet.) Put aside to prove at 25C for 12-24 hours.

2. Fruit Layer
Peel and core the apples, dice and layer in the pyrex dish. Prepare the optional fruit then layer it on top of the apple. Sprinkle with the optional lemon or lime juice, then dust with the ground cloves. If the fruit is very juicy then sprinkle with 2-4 teaspoons arrowroot. Heap the crumble roughly over the fruit and bake at 180C for 35 minutes. Serve with kefir cream.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32

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