Serves 3-4
So, I had to add a Weetabix fruit crumble! Weetabix biscuits are so easy to crush and have the perfect texture for a crumble which is the most quintessentially English dessert!
Depending on how sweet your fruits are, you can add extra maple syrup, date sugar or can substitute the refined sugars for whole chopped dates if you are avoiding these. Raspberries and blackberries can be quite tart so if you prefer sweet fruits, you can use blueberries, strawberries and/or cherries (although cherries aren’t a berry, they work well in this).
Serve this with a plant-based yoghurt or whole food plant-based custard (see recipe for this in my pineapple upside down cake recipe) for extra decadence!
Berries are a powerhouse of nutrients. They contain antioxidants such as anthocyanins which give them their deep colours as well as polyphenols. Berries are also low in calorie density and full of fibre. Because berries caramelise when they cook and release their juices, it’s best to stick to the ratio of berries to apples that I used as if you use more apple the crumble can be drier.
This recipe serves 3-4 people depending on appetites and can be kept covered in the fridge for a maximum of 4 days.
Ingredients
4 Weetabix biscuits, crushed.
2 cups frozen mixed berries
1 apple peeled and diced.
1/4 cup maple syrup
1 tbsp cornflour or arrowroot powder if gluten free
1 tsp cinnamon
1/2 cup rolled oats.
1/4 cup chopped nuts (optional)
Method
Preheat oven to 190°C (375F)
In a large bowl, mix Weetabix, frozen berries, diced apple, maple syrup, cornstarch, and cinnamon.
Transfer mixture to a baking dish.
In a separate bowl, combine the rolled oats and chopped nuts.
Sprinkle the oat and nut mixture over the fruit mixture.
Bake for 30-35 minutes or until the top is golden brown and the fruit is bubbly.
Enjoy!