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Panela Sugar on a Fruit Crumble

Panela Sugar On A Fruit Crumble

While a great dessert, a fruit crumble is also one of the best comfort foods. Whether you’re going to watch movies all day or want an easy to make dessert this is a great base to add on different dessert elements like ice cream or sliced fruit.


30 Minutes


Keep it covered and refrigerated, for up to 1 week. 





Excellent for those cold seasons, as an organic unrefined sugar made from the sugarcane without the bleaching and refining panela sugarcane offers more micronutrients, vitamins, and minerals than refined sugar. Not to be confused with brown sugar which is just white sugar with molasses poured onto it, panela sugarcane is the real deal, direct from the cane grinds. It has a crumbled sticky duality.



  • 260 grams self-rising Flour
  • 130 grams unsalted and chilled butter
  • 120 grams panela sugarcane
  • 60 grams porridge oats

Fruit Layer

  • 8 Plums
  • 3 Pears
  • 1 medium-sized Granny Smith apple
  • 1 tablespoon panela sugarcane

Preparation & Cooking Instructions

  1. Preheat the oven to 180C. Place a sided baking tray (big enough to hold the chosen baking dish) in the middle of the oven to be heating throughout the process and will catch any escaping fruit juices during official baking.
  2. Place chilled butter and flour into a large bowl. Using a knife, begin cubing the butter. Rub the flour into the butter with finger, until the mixture resembles breadcrumbs. Add the porridge oats and the panela sugarcane to the crumble and mix until well combined. Set aside for later.
  3. Use a paring knife, cut a line around the plums. Twist both sides of the both so they cleanly separate, then remove the plum seed. Cut the halves into 6 pieces each. Repeat the process with the pears while removing the stalk and cutting the pears to matching the new plum sizes. Peel the apples, cut them into fourths, remove the core, and chop the apples into pieces.
  4. Place the fruits into a baking dish. Toss them so they are evenly dispersed. Drizzle over a tablespoon of panela. Sprinkle the crumble on top.
  5. Put the dish into the heated baking tray in the oven. Set the time to 50 minutes. Rotate the crumble halfway through baking. With a paring knife, prod through the crumble in order to check fruit is completely cooked.
  6. Eat up with some yummy ice-cream or pairing of choice.
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