This crumble is based on a recipe by Deliciously Ella, who has an amazing new book full of healthy vegan and gluten free recipes. It came about when my sister came to stay with me for the weekend and after a long walk we really wanted to do some baking. However she has given up sugar for Lent, so we were very limited as to what we could make! I bought Ella’s book a couple of days ago, so we looked through it for inspiration and found this crumble recipe. Ella uses maple syrup for sweetener, which we replaced with a homemade date syrup (after a mad dash to Aldi for dates!) to keep it sugar free.
We used nectarines and raspberries, and the raspberries went all jammy and lovely, but you could also use blackberries, apples, pears or any other fruit you fancy! This crumble is gluten free, using coconut oil and almonds in place of butter and flour, and is delicious served with some natural yogurt.
Raspberry and nectarine crumble
For the date syrup:
- 175g dates, preferably medjool but any soft ones will be fine as we’re going to soak them.
- 200ml water
For the crumble:
- 1 nectarine, chopped into chunks
- 150g rasberries
- 100g toasted almonds
- 90g gluten free oats
- 1 1/2 tbsp. coconut oil
- 50ml date syrup
- 1 tsp cinnamon
- For the date syrup, put the dates in a bowl and cover with boiling water, then leave for 5 minutes. Drain the water and try and peel off as much of the skin as you can, until the dates are completely soft.
- Put the dates into a blender with the water and blend until you have a smooth mixture.
- For the crumble, blend the almonds in the blender until finely chopped, then mix with the oats.
- Put the coconut oil, cinnamon and 50ml of the date syrup in a saucepan and heat until the coconut oil is melted.
- Tip the coconut oil mixture over the oats and almonds and stir until combined.
- Put the fruit in an oven proof dish, then sprinkle the crumble over the top. Bake for 25 minutes, then serve with some natural yogurt.