Seriously, how good are berries? They’re definitely one of my favourite fruits and are a part of my breakfast pretty much every morning. And this recipe makes baking with them accessible pretty much any time of the year, as it produces the same result regardless of if you’re using fresh or frozen berries. I use as little sugar as possible to make it healthy but still give you the crumble that feels like a treat. It’s amazing straight out of the oven (try not to burn your mouth though – speaking from experience here – as it will smell so delightful you’ll wanna go straight into it) but also makes for an amazing breakfast, with some COYO, fresh berries and extra nuts sprinkled on top. You could use other types of fruit here too, like peaches, apricots, or even pears and apples, but using frozen berries definitely is the simplest as you can just open a bag of frozen berries, mix it up and you’re ready to go.
For the crumble:
- 65g butter, cubed and room temperature (coconut oil can be used as an alternative)
- 90g wholemeal spelt flour (any flour can be used)
- 30g ground almonds
- 30g oats
- 35g of coconut sugar (any sugar will work)
- Pinch of Salt
For the berry part:
- 500g frozen berries (a mix of raspberries and strawberries is my favourite, but any combination will work. Fresh ones can be used instead)
- 15g coconut sugar (any type of sugar will work) – you can also swap that for 2 tbs of berry jam
- 10g wholemeal spelt flour (any flour can be used)
- 1 tbsp oats
- 1 tbsp chia seeds
- Juice of 1 lemon
- Preheat the oven to 170C fan forced.
- For the pastry, simply put all the ingredients in a self-standing mixer and mix on high-speed. You want it to connect and come together nicely. If the pastry seems too dry add a little splash of water. If you do not have a mixer just put the dry ingredients on a bench, add the cubed butter on top and squeeze and knead it until it comes together nicely.
- Meanwhile, combine all the ingredients for the filling in your baking dish. Mix well and level.
- If using frozen fruits, place the tray in the oven for 10 minutes for the fruit to defrost and start cooking.
- Pull the dish out of the oven and crumble the pastry on top, forming larger chunks, if you prefer you can also shape your crumble dough into any shape you like.
- Bake for 30 minutes, or until the top is nice and golden and the fruity layer looks almost like a jam, you should see the fruit mixture bubble throughout the dish.
- You can enjoy it hot, or cold, and it should last for up to 3 days. It also makes for a lovely breakfast with a side of some COYO, fresh berries or nuts.
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