Sunday, 13 September 2015

Blueberry & Apple Oat Crumble

There's nothing better than making a big hearty crumble to share with family on a Sunday (or just eat all for yourself because it's just so yummy!). And what's even better, any leftovers make for the perfect breakfast - serve with a dollop of coconut yoghurt or soya cream.

What you'll need:

-3 apples
-1 punnet of blueberries (250g)
-Agave nectar
-150g gluten free oats
-3 tbsp ground flaxseed
-50g ground almonds

How to make:
Pre-heat your oven to 180 fan.

Start by peeling the apples and washing the blueberries. Cut the apples up into about 1cm cubes and place into a non-stick saucepan along with the blueberries, a tablespoon of agave nectar and a splash of hot water. Allow to simmer on a low heat for around 10-15 minutes, or until the fruit has softened (in particular the apple). Whilst that all bubbles and creates the most beautiful rich colour, make the topping by placing all the dry ingredients into a large mixing bowl along with about 3-4tbsp of agave nectar. I measured the topping by eye when I made this so feel free to add more oats or agave nectar if needed.

Place the stewed fruits into a ceramic oven-proof dish and cover evenly with the oaty mixture. Bake for around 10-15 minutes, or until golden brown all over. Once cooked, remove from the oven and allow to cool for a couple of minutes then tuck in!

Hope you love this as much as myself and my family did this weekend.



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