Berry Crumble

Berry Crumble

I love making my lush berry crumble as the finale to a meal. It takes minutes to prepare and it can be served warm or cold with proper custard, thick natural yoghurt, or a light drizzle of coconut cream. 

INGREDIENTS

Serves 8

FILLING

500 g (3 cups / 17  1/2 oz) raspberries

500 g ( 3 cups / 17  1/2 oz) strawberries

500 g (3 cups / 17  1/2 oz)  blueberries

1 tablespoon honey

1/2 teaspoon vanilla bean paste or extract

1 portion CRUMBLE

 

HEALTH CRUNCH OATMEAL CRUMBLE

3/4  cup (85 g/ 3 oz) rolled oats

1/4 cup (20 g / 3/4  oz) desiccated coconut

1/4 cup (30 g / 1  oz) almonds or walnuts (meal, flaked, chopped)

2  tablespoons macadamia nut oil or cold pressed coconut oil

1  tablespoon honey

1 teaspoon vanilla bean extract or paste

METHOD

Combine oats, coconut and almonds into a food processor.  Or alternatively into a large mixing bowl.

 Add the oil, honey and vanilla then mix through well until combined. The mix should look moist and fully coated in the honey and oil.

 Scatter over the berries.

 Bake in a low 160 C oven for 30 - 35 minutes or until golden.

 Serve warm and enjoy.

NOTES & INSPIRATION

TO SERVE WARM: Bake in a moderate 160 C oven for 20 - 30 minutes until golden and syrupy and serve with proper custard, natural yoghurt, mascarpone or coconut cream.

 

TO SERVE COLD: Serve chilled without baking with your choice of lush natural yoghurt, coconut cream, mango coconut custard or gelato. 

 

I like to vary my crumble topping to vary the final flavour and texture I want to create. My favourite is basically a combination of raw nuts such as almonds, pistachio, macadamia or hazelnut lightly spiced with cinnamon and sweetened with honey or fresh soft pitted dates. Hubby loves my wholesome oatmeal crumble that is lightly scented with vanilla and cinnamon. 

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