Blueberry and oat crumble

Blueberry and oat crumble with juicy blueberries, gluten-free oats, almonds, cinnamon and coconut oil.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 260 kcal per serving
• Protein: 5 g
• Fat: 11 g
• Carbs: 36 g

Ingredients

• 300g blueberries
• 100g gluten-free rolled oats
• 40g flaked almonds
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · baking dish · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan). Wash the blueberries, put them in an ovenproof dish and gently mix with the lemon juice.
2. Mix the oats, flaked almonds, cinnamon and salt in a bowl.
3. Gently melt the coconut oil, add it to the oat mixture with the maple syrup and stir everything into loose crumbs.
4. Spread the crumble evenly over the blueberries and bake at 180 °C for 20–25 min, until the top is golden brown and the fruit bubbles at the edges.
5. Leave the crumble to cool briefly so the fruit layer can set a little.
6. Serve warm, plain or with Greek yoghurt (or coconut yoghurt, for vegan) or some coconut milk.

Good to know

A crumble like this is uncomplicated yet really special. Crunchy on top, soft and fruity underneath – that's what makes it so good.

Swaps

Almonds → walnuts (a little more omega-3 fatty acids); maple syrup → date paste (comes with the fruit's own fibre); blueberries → raspberries (more fibre per serving)

Allergens

Contains tree nuts, and oats contain gluten unless certified gluten-free, so make sure your oats are clearly labelled gluten-free. Usually fine for children if the nuts are given in an age-appropriate way, and in pregnancy the ingredients are unremarkable at normal kitchen quality.

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