It can be tricky getting your hands on fresh ingredients when living in a city, and the convenience of supermarkets can sometimes cloud our judgment. However farmers markets are becoming more popular in London, popping up on pedestrian streets, in the city parks and even school playgrounds. I am always keen to support my local South West London markets and my favourite is Balham Farmers Market, it's on every Saturday and has a diverse selection of fresh fruit and vegetables, meat and fish. There are also cheese, bread and juice stalls.
This weekend however, I took a walk to Venn Street Market near Clapham Common. It's a small setup, but they have great fruit and vegetables stalls, stocked with seasonal goodies that are freshly picked that morning. My weakness for food was tested, as it usually is, and I wanted to pile a little taste of everything into my bag. But no, there is always a little voice in my head saying "stick to the shopping list" - what a spoil sport! So peaches and blueberries it was. And some lemons. And some avocados (the voice doesn't always win).
Peaches are the perfect summer fruit and aren't in season for long, so I try to make the most of them when I can. I don't buy peaches from the supermarket, as they are often sprayed to preserve the fruit or repel insects. Instead I go to the market, and ask the farmer how they've been grown.
This crumble recipe is so enjoyable to make, and a nice change from fruit salads or yogurt and chia jars. The filling can be adapted to whatever fruit is in season, and let's be reminded that crumbles are not just for winter - summer is here so let's embrace the sweetness that's so accessible at this time of year.
Ingredients: crumble filling
2 cups / 225g blueberries
Seeds from 1 vanilla pod
Juice of 1 lemon
1 tbsp maple syrup
Ingredients: crumble topping
2 cups oats / 200g
4 tbsp ground almond
Pinch of salt
4 tbsp maple syrup
4 tbsp coconut oil at room temperature
Seeds from 1 vanilla pod
Preheat the oven to 180C. Peel the peaches - I do this by immersing them in boiling water for about 30 seconds to one minute, then put them in some cold water to cool, the skins should then peel off easily. Slice the peaches into thick wedges, and place in the bottom of a baking dish.
Rinse the blueberries and sprinkle on top of the peaches. Whisk together the lemon juice, maple syrup and vanilla seeds, then pour this over the fruit.
To make the topping, in a separate bowl combine the oats, almond flour and salt. Add the maple syrup, coconut oil, vanilla seeds and mix well (clean hands always work best). Pour the crumble mixture evenly over the fruit.
Place in the centre of the oven and bake for 35-40 minutes, until the juices are bubbling and the topping is golden and crisp.
Serve the crumble on its own or with a scoop of ice cream, nut cream or yogurt.