Crumbles are one of the easiest desserts to make. This one is lower in sugar and saturated fat and higher in fibre, and real crowd-pleaser too. Throughout the year you can swap your fillings for what’s in season, like peaches and strawberries in Summer or apples and blackberries in the colder months. You can also play around with spices – cinnamon, nutmeg, ginger and allspice work well.
Typical nutritional content (per portion)
Stewed fruit:
800g rhubarb
200g raspberries – if using frozen raspberries, let them thaw first
4 tablespoons of water
5 tablespoons of maple syrup
1 teaspoon vanilla extract
Topping:
75ml sunflower oil
150g oats
50g wholemeal flour
3 tablespoons of pumpkin seeds
50g of sliced almonds (or nuts of your choice, crushed)
90ml of maple syrup
Optional: serve with low-fat natural yogurt
Preheat the oven to 180°C (fan).
Cut the rhubarb into bite-size pieces. Tip the rhubarb and raspberries into a saucepan with the maple syrup, water and vanilla extract.
Cover and simmer on a low heat for 20 mins, stirring occasionally. When soft (but still holding its shape), pour the stewed fruit into a medium sized baking dish.
To make the topping, mix all the topping ingredients together, apart from the sliced almonds.
Evenly scatter the topping over the stewed fruit, then sprinkle the sliced almonds on top and bake in the preheated oven for about 30 minutes, or until the top of the crumble starts to turn golden. Serve with a generous dollop of low-fat yogurt (optional).
