This is a supercharged crumble mix with the addition of loads of fibre and healthy fats thanks to the oats, coconut and golden flaxmeal combination. It’s also perfect to make with frozen berries making it an any time of the year dessert.

I love crumble, back when I didn’t know about my whole fructose malabsorption issue apple crumble was always my favourite. Since then it’s been berry all the way. Berry crumble goes delightfully jammy as the berries bubble up under the crumble topping making for the most delicious combination of crunchy crumble topping and sweet berry goodness.

It’s also super simple, this one is made in a skillet on the stovetop and then finished for 10 minutes in the oven until the topping is golden. It makes for a super simple dessert with limited dishes and equipment needed- what could be better?

You can make this vegan and dairy free but using nuttelex or a similar vegan spread instead of butter. You can make it gluten free by using oats that are gluten free.

Serves 4

Ingredients

2 cups mixed berries (frozen work well!)

1 tsp vanilla extract

3/4 cup oats

2 Tbs golden Flax meal

half a cup chredded coconut

1/2 tsp cinnamon

2 Tbs rapadura, coconut or brown sugar

50g butter, in 1 cm dice (can replace with nuttelex to make it vegan)

Directions

Preheat oven to 180 degrees celsius.

Place a small skillet or cast iron pan on the stove top, big enough to hold the berries with a 1 inch space left at the top. Add the berries and vanilla and turn the heat to medium low, allow the berries to simmer until they start to release their juices.

While they cook place all the dry ingredients in a bowl and stir well. Add the butter and use your fingers to rub together, you should do this until you have a crumble consistency.

Pour this on top of your berries pressing down to completely cover. Transfer to the oven and cook for 5-10 minutes until the crumble topping is golden.

Serve with coconut yoghurt or vanilla ice cream.

HH. x