Mini Berry Crumbles

Written By Gracie

These little crumble pots are great if you are in need of something sweet; a healthy alternative to traditional crumbles. You can eat this any time of the day; for breakfast, as a snack or as a pudding in the evening. They are so quick to make as well as being gluten-free, wheat-free, dairy-free and refined sugar-free.

N.B: You will need 2 heat-proof small ramekins.

Ingredients: (makes 2)

The Fruit

  • 75g x Blackberries
  • 65g x Raspberries
  • 50g x Blueberries
  • 15g x Raw coconut sugar
  • 1 x Tbsp Boiling water

The Topping

  • 50g x Organic oats
  • 1 x Tbsp Coconut oil (melted)
  • 1 x Tbsp Mixed seeds (pumpkin, sunflower, sesame, linseed)
  • 1 x Tbsp Maple syrup

Directions:

1) Add the fruit, coconut sugar and boiling water to a pan over a medium heat.

2) Cook for about 10-15 mins until the sugar dissolves, the fruit starts to break down and the whole thing becomes a syrupy liquid with lumps of fruit.

3) Once ready take off the heat and leave to cool.

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4) While the fruit is cooling get a separate bowl and add the oats, mixed seeds, coconut oil, maple syrup and mix well.

 

5) Evenly spoon the fruit mix into each ramekin

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6) Do the same with the oat mix

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7) Pop the crumbles into the oven at 180 degrees C (fan) for about 15 minutes until the oat topping is golden brown.

8) Serve hot or cold.

 

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