Lorraine Pascale's mixed berry crumble recipe
"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 things like 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 the whole thing 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."
Ingredients
For the filling- 600 g fresh berries (your choice)
- 2 Medjool dates, pitted and very finely chopped
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 180 g porridge oats
- 80 g ground almonds
- 7 Medjool dates, pitted and very finely chopped
- 4 tbsp butter
- 3 tsp ground ginger
- 0.5 vanilla pod, seeds only
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Preheat the oven to 190°C/375°F/gas mark 5.
- Put the filling ingredients into 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 this aside.
- Put the porridge oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
- Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.
Extracted from Eating Well Made Easy by Lorraine Pascale, available now (HarperCollins).
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