Sunday Morning Oat Crumble

Sunday morning oat-crumble ~ Serves 2

Although this oat crumble may feel like having pudding for breakfast, it still packs a powerful nutritional punch. I use gluten free whole rolled oats which is wonderfully gut-healthy, as is cooked apples.

Fruit:

  • 1 teaspoon of butter, for coating the baking dish
  • 2¬†apples, peeled, cored and sliced
  • ¬Ĺ cup of raspberries¬† fresh or frozen (but blueberries will work too)
  • 1/2 teaspoon of sugar
  • 1¬†teaspoon¬†corn-starch

Crumble:

  • 1/2¬†cups¬†gluten-free rolled oats, divided
  • 2 heaped tablespoons of unbleached wheat flour (for a gluten-free option you can consider using buckwheat flour, but any GF flour will do)
  • 1/4¬†cup¬†packed light brown sugar (muscovado works well)
  • 1/2¬†teaspoon¬†salt
  • 1 teaspoon of cinnamon
  • 4-5¬†tablespoons of butter at room temperature
  • 1¬†teaspoon¬†vanilla extract (optional)

Instructions:

Butter a small oven proof dish and set aside. Then switch on the oven ‚Äď setting the temperature at 160 degrees Celsius.

Sauté the apple on low heat in a little butter for about 10-15 minutes. Set aside.

Crumble: Add all the crumble ingredients to a bowl, and using your fingers work the butter through the dry mixture.

Now add the berries to the cooked apple, as well as ¬Ĺ teaspoon of sugar and the cornstarch, and then sir through well.

Transfer the fruit mixture to the buttered oven proof dish and then top with the crumble mixture ‚Äď transfer to the pre-heated oven and bake for 20-30 minutes.

Serve with thick coconut yoghurt or a drizzle of cream.

 

 

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