I don’t have much of a sweet tooth. I’m not completely averse to eating an entire salted caramel chocolate bar but it’s not something I do on the regular.
That being said, there’s something about a good crumble which just takes me back. The sweet and tart fruit on the bottom, that wonderful caramelised, crunchy topping and the creamy ice cream you put on top because a crumble roughly reaches the temperature of the Sun and it is very difficult to not just start piling into it.
I haven’t had a crumble in quite a while. So I sought to rectify that. My only problem was that the only recipes I could find called for more sugar than I think I’ve ever owned. And, because I was obviously going to eat the whole thing for myself, I couldn’t justify doing that to myself.
I wasn’t explicitly searching for a healthy recipe when I came up with this one, it’s just how the pudding crumbled… haha, that was a pun and a half.
I also couldn’t be bothered to go and buy ingredients, so I just looked around at what I had in and sort of went from there. What I ended up with was one of my best breakfasts (which wasn’t burrito related) and so easy I’m struggling to make an entire blog post about it.
It takes a handful of ingredients, minimal amounts of prep work and all the will in the world to not eat it straight out the oven. Seriously, I think I have scar tissue all inside my mouth now because I have the willpower of a seagull. Do they have willpower? I couldn’t think of an analogy.
In direct contrast to my previous post (over 2000 words, what was I thinking?) I’ll leave the words here and we can get to some cooking…
Ingredients for the filling:
1 Punnet Blueberries (or any berries really, doesn’t matter. Pick what’s in season)
Juice and Zest of Half a Lemon
2 Spoonfuls Honey
Tiny Little Pinch of Ground Nutmeg and Cloves
Method for the filling:
- Put it in a bowl and stir thoroughly
- Squash the blueberries a bit to get the juice out
- Put it in the bottom of a small baking tray and wait for further instructions
- Pre heat oven to gas mark 4 (don’t ask me for conversions because I don’t know)
I said it was easy
1 Cup of Plain Oats
Half Cup of Flax Seeds
Quarter Cup Chia Seeds
*OK, I’ll admit that some of these things aren’t exactly kitchen staples but you know how I feel about breakfast so I had them all in.
1 Tablespoon Maple Syrup
Pinch of Cinnamon
Pinch of Salt
Teaspoon Melted Coconut Oil
Method for putting it together:
- Thoroughly mix everything together. I blended mine with a half second pulse because I’m lazy
- Put on top of the fruit. Try to make sure it’s fairly even across the top
- Put it in the oven for about 45 mins to around an hour. You want it to be hot but don’t burn the oats. Then they will be awful
- When it’s done, take it out (obviously) and let it cool for about half an hour. That may seem like a long time but just listen to me. Half. An. Hour!
- Top with sour cream, seriously. The sweetness of the fruit, the crunch of the topping and the tangy creaminess of the sour cream. Match made in heaven.
Et Voila! A healthy dessert, or breakfast, or snack, or just eat whenever you want.