Autumn 2019 is drawing in, and with that comes alllll the autumnal food. Kicking off this year’s autumn offerings with a very berry crumble made by my housemate Quds and I! Apples aren’t FODMAP friendly so why not use berries? Quds’ favourite dessert / food is crumble and so we whipped this up one night motivated by cold weather cravings. (Please note, if your tummy cannot tolerate too much fruit at once, reduce the amount of types of fruit you use for this recipe to one or two berries)
For the crumble topping:
100g butter (lactose/dairy free if needed)
40g light brown sugar
2 tbsp maple syrup
Large handful of pecan nuts – finely chopped
1 tbsp cinnamon
1 tsp ginger
For the fruit mix:
400g strawberries (frozen or fresh)
200g blueberries (frozen or fresh)
200g raspberries (frozen or fresh)
1 1/2 tbsp cornflour
About 50g light brown sugar – depends on how tart/sweet you like it!
(You may need to add some cold water)
1. Preheat the oven to 200’c / 180’c fan.
2. Rub the oats, butter, maple syrup, finely chopped pecans and together using your fingers until it resembles a breadcrumb-y sort of mixture.
3. In a saucepan, cook the strawbs, bluebs, raspbs, sugar and cornflour on a low heat until the fruit starts releasing juices. When they’re soft and the mix isn’t too watery, add to an ovenproof dish. If too thick, add splash of water.
4. Top the fruit mix with your crumble topping. Add a sprinkle of cinnamon on top for extra spice!
5. Cook for about 30 minutes until the fruit mix is bubbling and the topping is golden brown. Watch the top doesn’t burn!