Oat & Nut Crumble With Dark Berries Recipe

With just a few simple changes to a classic crumble, this recipe offers a higher fibre twist. Wholemeal flour, oat bran, nuts and chia seeds create a crumble topping that’s delicious, nutritious and supports better digestion.

Serves

Ingredients

300g (10½ oz) frozen berries, ideally half each blackberries and blueberries
2 teaspoons clear honey, or maple syrup
1 teaspoon vanilla extract
90g (3¼ oz) rolled oats
65g (2¼oz) wholemeal flour, or wholegrain gluten-free flour
2 tablespoons chopped hazelnuts
1 tablespoon oat bran
20g (¾ oz) unrefined sugar
¼ teaspoon ground allspice
1 tablespoon chia seeds
65g (2¼oz) butter, melted

Method

Preheat the oven to 210°C, 190°C fan (410°F), Gas Mark 6.

Place the fruit into a 25 x 15cm or 20 x 20cm (10 x 6 inches or 8 x 8 inches) baking dish. Drizzle over the honey and vanilla extract.

In a separate bowl, mix the oats, flour, nuts, oat bran, sugar, spice and chia seeds, then stir in the melted butter until evenly distributed and cover the fruit with this crumble mix.

Pop into the oven to bake for 20–25 minutes or until golden brown on top. Serve hot or cold.

Extracted from The Ultimate High Fibre Handbook by Jenny Tschiesche (Hamlyn, £22) Food photography: Octopus Publishing Group

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