When I was a little one my favourite desserts was apple or blackberry crumble. I loved a really thick biscuity topping with just enough filling underneath. Even now this is my preferred ratio but instead of being comforted by the custard I put with it, I’m comforted by how healthy the ingredients are. This recipe was on repeat most weeks when I lived with a friend whose favourite dessert was also crumble. He was very impressed by the flavour despite how easy the recipe was to make and how healthy the ingredients were.
Some crumbles will use butter and all purpose flour to create a crumbly texture. This alternative rely’s on ground nuts and coconut oil (which also makes it vegan). Blackberries and blueberries are the chosen fruit which are then tossed in vanilla for sweetness. The lemon adds a sharpness which can be balanced out beautifully with plain yoghurt or coconut milk. If you would rather save your fresh fruit for snacking purposes then you can make this with frozen berries instead.
Berries are high in anti-oxidants which help to neutralise free radicals. Oats are a great source of soluble fibre so that you feel fuller for longer. The pecans are full of protein which can help repair your body as well as support a healthy immune system. Agave syrup is a natural sweetener and is lower on the glycemic index so it isn’t likely to raise blood sugar.
2 cup of oats
1 cup of pecans
3 tbsp coconut oil
1 tbsp agave syrup
Superfood option: Maca Powder
1 tsp lemon juice
1 vanilla pod (1 tsp vanilla essence)
1 tbsp agave syrup
Pre-heat the oven to 180 degrees. Blend pecans for a minute until a flour is formed. In a separate mixing bowl add the ground pecans, oats, coconut oil and agave syrup and use your hands to mix until combined. Toss the blackberries and blueberries with vanilla, lemon and honey in a baking dish. Pour over the crumble topping. Bake for thirty-fourth minutes (or until the crumble is nice and golden on the top) and serve with a dollop of yoghurt or milk poured over.