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

Vanilla Essence

Tiny Little Pinch of Ground Nutmeg and Cloves

Method for the filling:

  1. Put it in a bowl and stir thoroughly
  2. Squash the blueberries a bit to get the juice out
  3. Put it in the bottom of a small baking tray and wait for further instructions
  4. Pre heat oven to gas mark 4 (don’t ask me for conversions because I don’t know)

I said it was easy

Topping Ingredients:

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:

  1. Thoroughly mix everything together. I blended mine with a half second pulse because I’m lazy
  2. Put on top of the fruit. Try to make sure it’s fairly even across the top
  3. 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
  4. 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!
  5. 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.

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