Very Berry Crumble

This is such a simple but utterly delicious dessert. Fresh and juicy berries with a crisp, subtly sweet and moorish topping - what’s not to love? And to make it even better, you can eat the leftovers for breakfast. The concept of crumble for breakfast feels incredibly decadent but it’s essentially the same as having granola, fruit compote and coconut yoghurt to start the day in the tastiest way. Tuck in! 

Ingredients:

Topping: 

3 tbsp coconut oil

2 tbsp pure maple syrup

2 cups of oats (use certified gluten free if required)

1/2 cup unsweetened desiccated coconut

2 tbsp pumpkin seeds

1 tsp ginger

1 tsp vanilla extract or 1/2 tsp vanilla powder

Pinch of salt

Filling:

2 cups blueberries

2 generous handfuls of strawberries

(use fresh or frozen berries) 

Juice of 1/2 a lemon

1 tsp vanilla extract or 1/2 tsp vanilla powder

Optional:

2 tbsp chia seeds

Additional maple syrup to your taste

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Method:

Preheat the oven to 180°C.

Add the coconut oil and maple syrup to a pan and gently melt together over a low - medium heat. Once melted, remove from the heat, stir in the remaining topping ingredients so that everything is combined and coated. Leave to one side.

Wash the fruit and cut the strawberries in half then add to a pan along with the lemon juice, vanilla and 1/2 cup of water. Gently heat for approx 5 - 10 minutes, stirring occasionally, until the fruit starts soften and become jammy and the liquid is beginning to reduce.

Remove from the heat, then if using, stir through the chia seeds. Taste the mixture then add a some maple syrup for additional sweetness if required.

Pour into a oven proof dish and sprinkle over the delicious topping. Pop into the oven for 20-25 minutes or until the topping is turning beautifully golden brown.

Serve with a delicious dollop of coconut yoghurt (I use coyo) or dairy free ice cream.