Fruit Crumble

Written by
emma.stormbornelore

Ingredients
Wild berries: 2 cups (blackberries, raspberries, sloes)

Tart crab apples or sour apples: 2 small, peeled and chopped

Hazelnut flour: ½ cup (or crushed toasted hazelnuts)

Lupin flour: ¼ cup (adds protein, lowers carbs)

Arrowroot flour: 2 tbsp (for crumble texture)

Erythritol, monk fruit, or xylitol: 3 tbsp (sweetener)

Nut oil or coconut oil: 2 tbsp (for crumble topping)

Cinnamon (optional): a pinch

Water: a splash to stew the fruit

Method
Stew the Fruit:

In a small pot over the fire or stovetop, combine berries, chopped apples, a splash of water, and 1 tbsp of sweetener.

Cook gently until the fruit softens and releases its juices (~10 minutes).

Prepare the Crumble:

In a bowl, mix hazelnut flour, lupin flour, arrowroot flour, remaining sweetener, and oil.

Rub together until it forms a crumbly texture. Add cinnamon if desired.

Assemble and Cook:

In a heat-safe dish or wrapped leaf pouch, layer the stewed fruit.

Sprinkle the crumble mixture evenly on top.

Place on warm stones or in a low oven (~175°C / 350°F) for 20–30 minutes until golden.

Serve
Enjoy warm. Optional: a small drizzle of almond milk or coconut cream for richness.

Historical / Fantasy Note:
Served in Emberhelm to celebrate the return of the sun, or after battles, this crumble honors the land’s bounty. Tart fruits and nut flours reflect what ancient Britons might have used in a sweet dish without modern sugars.

Dietary Notes:
Diabetic-friendly: Uses low-glycemic sweeteners; high protein & fat balance fruit sugars.

Gluten-free: No oats or wheat, all flours naturally gluten-free.

Vegan-friendly: No an8imal products used.

If you recreate this recipe, tag #StormborneLore so I can see your version.