Ingredients Serves 4
400 grams of fresh blackberries, chopped apples and plums.
1 teaspoon of cinnamon powder.
100 grams of porridge oats
40 grams of ground almonds
50 grams of gluten free flour
2 Tbspoons of butter/ coconut oil
2 tbspoon of coconut milk
2 tbs of dessicated coconut
4 tablespoons of honey
seeds of 1/4 a vanilla pod
1 Preheat the oven to 190C.
2 Put all the fruit in a pan over a low heat and cook until the fruit just begins to soften, stir in the cinnamon and 1tbp of honey. Add the fruit into an ovenproof dish and set aside.
3 For the crumble, put the porridge oats, ground almonds, flour, butter, vanilla seed, honey, desiccated coconut and coconut milk in a bowl and mix gently together to just combine so that everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the almond flakes,
4 Pop it all in the oven and cook for approx 20 minutes or until the crumble is just turning golden brown. Once cooked, remove from the oven and leave to cool before serving.
Serve with coconut or plain soya yoghurt.