A classical British dessert for today’s Maroggia’s Mill Cookbook recipe. I used a flour available at Maroggia’s Mill which is not directly produced by them. I was intrigued since I used Kamut flour very seldom. I took a look online and found out that Kamut flour is more easily digestible, has a lower glycemic index and is very rich in protein, amino acids, vitamins and minerals compared to wheat flour. Seen all these qualities why not use it to bake a sweet? The crumble turned out beautifully, soft and heavenly melting in the mouth when warm, crunchy when eaten cold. The basic recipe for the crumble can be used with any kind of seasonal fruit, spices and even chocolate chips!