blueberry and blackberry crumble
This is a very simple crumble to make and I often get my children to make it for me while I'm cooking the main meal. Blueberry and blackberry is a delicious combination and I use frozen berries that I always have to hand in the freezer so this recipe can be whipped up at any time. Feel free to substitute with your favourite fillings – rhubarb and vanilla; apple and blackberry or pear and ginger are other favourites.
Ingredients
Serves 6
crumble topping
75g pecans
80g ground almonds
250g oats
1 teaspoon cinnamon
6 tablespoon coconut oil, melted
3 tablespoon maple syrup
1 teaspoon vanilla extract
crumble filling
300g blueberries, frozen or fresh
300g blackberries, frozen or fresh
Method
Preheat the oven to 180°C
Blitz the pecans to a fine crumble in a food processor. You could just crush them in a pestle and mortar if you want more texture, but we prefer a finer crumble.
Add the pecans to a large bowl and add all the other ingredients.
Give everything a good stir.
Put the blueberries and blackberries in a medium-sized crumble pan or dish.
Pour the crumble mixture on top and level off.
Place in the oven until the top is golden brown and the filling is bubbling. We usually place it in the oven as we serve up the main course so it's ready for pudding.
The Health Boost Tip
Without the butter and white refined flour of traditional crumble this is much healthier for you. Oats contain beta-glucans which will give a much lower rise in blood sugar than white flour and should help keep blood sugar levels under control for longer.
