Mixed berry crumble with oats and almonds -refined sugar free

Making a better-for-you crumble was a challenge. The Baking Made Easy in me just wanted to use lots and lots of butter, flour and the like. I played around with the topping a bit, using coconut oil and other butter alternatives, but I settled on butter for the best overall flavour and mouthfeel. I felt that the coconut took over and masked the flavour of the fruit, but have a go with both and see which one you prefer. This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates and cinnamon creates the perfect sustained energy-releasing treat, that packs a hefty nutritional. punch. This and many other recipe like these are in my new book Eating Well Made Easy Here
Yield: 6 servings

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Ingredients

  • 600g (22oz) fresh berries
  • 2 Medjool dates, pitted and very finely chopped
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 180g (6¼ oz) porridge oats
  • 80g (3¼ oz) ground almonds
  • 7 Medjool dates, pitted and very finely chopped
  • 4 tbsp butter
  • 3 tsp ground ginger
  • Seeds of ½ a vanilla pod

Steps

  1. Preheat the oven to 190C (fan 170C), 375F, Gas Mark 5.
  2. Put all the filling ingredients in a pan over a low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set aside.
  3. For the crumble, put the porridge oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds in a bowl and, using your fingertips, rub gently together to just combine so that everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
  4. Pop in the oven and cook for about 25 minutes or until the crumble is just turning golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.