Fruity Oat Crumble
This crumble works beautifully and I have tried lots of different fruit combinations. Apple and blackberry is my favourite combination, but I often make apple and pear also.
I add a little maple syrup to the oats topping for sweetness, but you can add a little to the fruit mix, if its very sharp. Delicious served with Greek Yoghurt.
1 vanilla pod (not needed)
250g oats (normal oats, not jumbo oats)
3 tablespoons coconut oil, melted
2-3 tablespoons maple syrup
Greek yoghurt, to serve
Preheat the oven to 180°C. Prep the apples: peel, core and cut into wedges then add to a saucepan; with a vanilla pid, split in two. For each apple add a few tablespoons of water. Cook the apple until completely softened but still holding its shape a little; add a little more water if needed. Remove from the heat, taste the apple if very sharp add a little maple syrup to sweeten, remove the vanilla pod and discard.
Take an oven proof dish and pour the cooked apple and vanilla mixture into the dish, in a single layer; add the raw blackberries (dot throughout the apple so everyone gets some berries).
To prepare the topping, melt a little coconut oil. Pour over the oats and mix thoroughly with a spoon. Then top the apple and blackberry mix with the topping. Bake in a the oven, until the topping is browned and golden, for 25 minutes approx.
Set aside to cool and serve with Greek yoghurt.