A pudding that works in Summer and Winter and doubles up as breakfast?! Yes, please! And it’s healthy too? Noooooo!
Yes! This crumble is gluten-free, dairy-free and refined sugar-free, so that qualifies as healthy enough for me. As long as you don’t go crazy munching bowl after bowl (and then going “oh, the whole tray is apparently gone”) you’re pretty much on the safe side. Just remember darlings, just because it’s free-from it’s still a pudding – ie. have it occasionally and in reasonable portions.
Did I just use the words “occasionally” and “reasonable” in the same sentence? Seriously, I’m getting terribly boring.
I have a serious sweet tooth and crumble is one my all-time favourite puddings! They’re super easy to make (a must for me) and oh-so-indulging. I knew I had to find the healthy version that would keep my taste buds happy as well as my conscience. So after meticulous trying and testing (ie. eating lots of crumble) – success!
This crumble is a classic when we have friends over. I hate stressing out just before everyone is about to walk through the door. I’d much rather spend some extra time getting myself ready (ie. hiding those dark circles from 7 years of lack of sleep) and getting into the mood with some music and vino than worrying about the actual food – that’s the whole point of having friends over. With this crumble you can get the all the prepping out of the way the evening before, keep it in the fridge and once you’ve served the main just pop it in the oven and that’s that. Stress-free joy! Hubby can worry about the last minute trip to Tesco’s…
Ingredients (makes 1 baking dish)
For the crumble:
- 250gr gluten-free oats
- 250gr almonds
- 4 tbsp chia seeds
- 150 ml maple syrup
- 5 tbsp coconut oil
- 3 tsp cinnamon
- 2 tbsp goji seeds
For the fruit base:
- 250 gr blackberries
- 400 gr raspberries
- 2 tsp ground cinnamon
- 2 tbsp maple syrup
Add the oats and chia seeds to a large mixing bowl. Blend the almonds in a food processor until it’s reached a flour-like consistency. Add this to the bowl and mix it all together. Using a saucepan heat the coconut oil, maple syrup and cinnamon until it has all melted together (huuum, the lovely smells…). Add this to the bowl and mix until it’s all coated in than lovely syrup. That’s the crumble layer sorted! My preference is for a thick crumble layer, so adjust quantities if you prefer it thinner (why would anyone do that?!).
Next, work on the berries base. Place the berries in a saucepan with the cinnamon and maple syrup. Add a tiny bit of water in to cover the bottom – it helps to stop the fruit from sticking to the bottom. Lid on. Simmer on a low heat until the fruit is soft – but not dissolved! It may take 5-10 minutes. Stir occasionally.
When the berries are soft, pour them into the baking dish (keep the juices) and cover with the crumble. Cook it in a 200 degree oven – you’ll know it’s ready when the sides start turning beautifully gold! Sprinkle with goji seeds before serving.
Serve it on its own or with a scoop of yogurt ice-cream for pudding. Or (this is a personal fave) pour some Greek yogurt on the side, add some fresh red berries and chia seeds and yum – a gorgeously indulging brekkie!
Top tip: use the juices from cooking the berries to drizzle on top!
Hope you enjoy making this – it tastes as good as it looks! Let me know how you get on! Oh, I could have the whole thing right now!