A rainy august bank holiday weekend and an abundance of autumnal courgettes (zucchini) combined with a spell of short-lived boredom resulted in a surprisingly tasty, almost thrown together dessert that I hadn’t really held out much hope for but, like quite a few of my “What can I make out of this before it goes bad?” attempts, it was definitely good enough to share here for those out there who are staying clear of apples.
Ingredients (makes 4 small ramekins)
1 medium courgette (zucchini) peeled, deseeded and chopped
Approximately 10 blueberries (frozen work just as well)
Juice of half a lemon
Half a teaspoon of apple cider vinegar
1 teaspoon cinnamon
A grating of nutmeg
A couple of knobs of butter
For The Crumble
2 tablespoons almond flour
Approximately 10 pecans crushed
2 tablespoons melted butter
A few drops of vanilla extract
Boil the chopped courgette (zucchini) for 5 minutes, drain then add the butter, cinnamon, lemon juice, blueberries, ACV and nutmeg. Stir gently and add equal quantities to four small ramekins or one large oven proof dish. Mix the almond flour, crushed pecans, melted butter & vanilla then spoon on top of the courgette and blueberry mixture.
Bake at 190°C for 20 mins
I didn’t add any sweetener to this recipe as I try to avoid it but the addition of whipped cream is almost mandatory when it comes to crumble.