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| Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance. |
Crumble is the easiest, quickest dessert to whip up and never disappoints. It's perfect for cooking with little ones as the only tools required for the crumble topping are fingers and it doesn’t necessarily have to be evenly mixed, plus the apples can be cut up with a butter knife.
Our four gain muesli base is made with rolled and jumbo oats, malted wheat, rye and barley flakes. It’s the perfect way to add texture, flavour and diversity to your breakfast, bread or dessert.
Serves 4 to 6
IngredientsFor the filling
For the crumble
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Gently spiced spelt flour bannocks served warm from the pan, split and spread thickly with sweet, creamy corn butter and fresh basil. Nutty, fragrant, and comforting.
Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
