In the UK we’ve been having pretty good weather as things go. Crumble is traditionally a wintery dessert in my mind, so i summered it up by adding a bit of a tropical twist.
The fruit I had initially planned to use for a fruit salad, but ended up eating all the berries before i got round to that! A lady at my work has a nut allergy, and when I mentioned my idea for doing a tropical crumble her face lit up. I had originally planned in my head to make the crumble topping with a mixture of nuts, but couldn’t let her down by making (yet another) dish she couldn’t join in with tucking into! So i decided to make a ‘free from almost everything crumble’, as this crumble is dairy free, egg free, gluten free, wheat free, nut free, soy free and free from refined sugars!
However it’s not fat free (even though all the fats are good for you), so still make sure you exercise portion control. It is healthy and has enough substance to be a breakfast or light meal instead/as well as a dessert! But too much, too often will still increase weight gain.
Ingredients (serves 4-6):
6 tbsp coconut oil
1/4 unrefined coconut sugar
1/2 cup stoned dates
1/2 cup oats (check label if you are gluten free)
6 tsp maple syrup
1 mango finely diced
4 kiwis finely diced
1/4 cup dessicated coconut, plus extra for garnish
1. Pre heat the oven to 160 degrees, then heat a large pan over a low heat. Add the coconut oil and sugar and stir until they are combined, then add the fruit.
2. Stir on a low heat for 20 minutes, or until the fruit is very soft. Meanwhile, put the oats, the dates, half the maple syrup and the remainder of the oil in a food processor and pulse to make the crumble topping.
3. Once the fruit is soft and caramalised, stir in the coconut and remainder of the maple syrup.
4. Pour the mixture into a medium baking dish or pie dish, and bake for 20 minutes.
5. Take out from the oven, and leave to cool for a few minutes before serving and garnish with a sprinkle of coconut!