When your tummy is rumbling, why not get it crumbling?
You don’t need be rugged up around the lounge freezing your socks off to enjoy a delicious crumble. Berry crumble is something that you can serve any time of the day and in any kind of weather.
I love this crumbly piece of heaven best when served warm, alongside coconut cream, or yoghurt.
While most crumble recipes include the usual refined white sugar, this recipe uses rice malt syrup, which can be switched out for coconut sugar if you prefer.
Flavour it up! You can also supercharge the flavour by adding a tablespoon of raw cacao or maca powder to the topping as it comes out of the oven. It will give you a delicious malty chocolate taste and enhance the taste.
Did you know that adding a pinch of sea salt to your sweet recipes acts to further draw out the sweet tastes?
Serve this crumble warm straight from the oven with a generous dollop of chilled yoghurt or whip up a batch coconut cream. If you whip it up from chilled it’s easier and if left in the fridge, the thicker and creamier it becomes as the healthy saturated fats congeal. You can even use electric beaters to whip chilled coconut cream into soft peaks that form a whipped cream consistency.
Never let crumble leave you feeling guilty and bloated again, why not try this delicious healthier version.
And if you want to impress the pants off your friends and family then serve this after your home cooked meal. It tastes so devilishly naughty that no one will believe it’s made from nothing but natural, wholefood ingredients.
- 160 g (53/4 oz/1 cup) almonds, roughly chopped
- 75 g (21/2 oz/1/2 cup) pepitas (pumpkin seeds)
- 75 g (21/2 oz/1/2 cup) sunflower seeds
- 55 g (2 oz/1 cup) unsweetened coconut flakes
- 75 g (21/2 oz/1/2 cup) hazelnuts
- 2 tablespoons extra virgin coconut oil
- 2 tablespoons rice malt syrup or 2 TBS coconut sugar
- 1 TBS Golden Gut Blend (Optional)
- Pinch of sea salt
- 60 ml (2 fl oz/1/4 cup) rice malt syrup
- 1 teaspoon vanilla bean powder, or one scraped out vanilla pod
- 1 tablespoon tapioca flour
- zest of 1 lime
- 600 g (1 lb 5 oz) mixed berries (see note)
- Optional for serving: A dollop of chilled coconut cream or natural yoghurt
Preheat the oven to 180°C (350°F/Gas 4) and line a baking tray with baking paper.
Place all the topping ingredients in a bowl and use your hands to combine well, ensuring all the ingredients are well coated.
Transfer the mixture to the prepared baking tray and bake for 15–20 minutes.
Remove and set aside to cool – it will get its crunch once it cools down.
To make the filling, mix the rice malt syrup, vanilla and tapioca flour with the lime zest.
Place the berries in a saucepan and pour over the syrup. Mix gently to combine, taking care not to break up the berries. Cook them over medium heat for 15 minutes.
Transfer to a 20 cm (8 inch) pie dish and sprinkle over the topping ingredients. Serve warm or cold.
This will keep in the fridge in an airtight container for up to 5 days.
Note: If berries aren’t in season, try substituting the same quantity of other fruits.