Winter Fruit Crumble
This crumble is delicious served, warm from the oven, with a dollop of thick Greek yoghurt. And it is just as good for breakfast too. Apple and blackberry is my favourite Winter combination, but I often add pear too. Try the fruit you are using first and if they need a little extra sweetness then you can add a little maple syrup to the fruit mix too, to soften and sweeten the flavours. This recipe freezes well too.
6 apples
1 vanilla pod (not needed)
150g blackberries
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.
allergens
diary, wheat, gluten
n.b. for different dietary requirements ~ Oats contain gluten, so you can opt for gluten free oats. To avoid dairy serve with a dairy free yogurt as an accompaniment.