BERRY CRUMBLE

A gluten free, crunchy dessert that definitely counts towards your five-a-day. Using frozen fruit and everyday cupboard items, this is a quick and easy pud.

The traditional way to enjoy this quintessential English winter fruit, easy to make and a great excuse to eat lots of cream or custard – yum!

Serves

4

Prep Time

30 minutes

Cook Time

25 minutes

INGREDIENTS

  • 150g strawberries (I use frozen)
  • 150g blueberries (I use frozen)
  • Squeeze of honey
  • 50ml water
  • 120g gluten free oats
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 2 tbsp coconut oil

METHOD

  1. Preheat oven to 180°C/Gas Mark 4.
  2. Place frozen fruit into a saucepan with the water and honey and bring to the boil. Simmer for 15 mins or until fruit is soft to touch with a fork. Allow to cool slightly.
  3. Put the oats, coconut oil and maple syrup into a bowl and mix.
  4. Once fruit has stopped steaming, remove half of the fruit and place into the dish for baking. Blend to remainder of the fruit and liquid to form a compote. Mix back in to the dish with the rest of fruit.
  5. Add some fresh berries of your choice into the mixture.
  6. Top with the crumble mixture.
  7. Bake for 25 minutes or until browned on top.
  8. Serve warm with yoghurt/cream/custard/ice cream.
Share this article
back

Other recipes