Sunday Morning Oat Crumble

Although this oat crumble may feel like having pudding for breakfast, it still packs a powerful nutritional punch. I use gluten free whole rolled oats which is wonderfully gut-healthy, as is cooked apples.

Fruit:

• 1 teaspoon of butter, for coating the baking dish
• 2 apples, peeled, cored and sliced
• ½ cup of raspberries  fresh or frozen (but blueberries will work too)
• 1/2 teaspoon of sugar
• 1 teaspoon corn-starch

Crumble:

• 1/2 cups gluten-free rolled oats, divided
• 2 heaped tablespoons of unbleached wheat flour (for a gluten-free option you can consider using buckwheat flour, but any GF flour will do)
• 1/4 cup packed light brown sugar (muscovado works well)
• 1/2 teaspoon salt
• 1 teaspoon of cinnamon
• 4-5 tablespoons of butter at room temperature
• 1 teaspoon vanilla extract (optional)

Instructions:

Butter a small oven proof dish and set aside. Then switch on the oven – setting the temperature at 160 degrees Celsius.

Sauté the apple on low heat in a little butter for about 10-15 minutes. Set aside.

Crumble: Add all the crumble ingredients to a bowl, and using your fingers work the butter through the dry mixture.

Now add the berries to the cooked apple, as well as ½ teaspoon of sugar and the cornstarch, and then sir through well.

Transfer the fruit mixture to the buttered oven proof dish and then top with the crumble mixture – transfer to the pre-heated oven and bake for 20-30 minutes.

Serve with thick coconut yoghurt or a drizzle of cream.