The perfect winter warmer dessert. This immediately takes me back to a cold Sunday evening after a roast dinner. Rather than loads of sugar and custard, this crumble has a healthy twist - perfect for meeting your macros!
Replacing custard with Oppo ice cream is the perfect high-protein low-sugar hit for anyone wanting to make a healthy, but delicious swap. I’ve used a low-sugar fruit syrup to replace the maple syrup and help the oats stick together.
Even better news? If you can stop yourself from eating it all in one go, it’s great for freezing and using as an emergency pudding!
Ingredients
For the filling:
- 440g sweet apples
- 260g strawberries
- 1 1/2 tsp of cinnamon
- 1tbsp of cornflour
For the crumble:
- 3tbsp of coconut oil
- 250g oats
- 4tbsp Sweet Freedom fruit syrup
- 1 large round dish
Method -
1) Begin by greasing your dish and pre-heating the oven to 180’C.
2) To make the filling begin by cutting the apples into thin slices - remembering to remove the core. For me, 440g was roughly six red apples - but it depends on which brand you buy.
3) When finished, add these to a bowl with the cornflour and cinnamon, mixing until covered. 4) The final step for the filling is to add the strawberries (these could be fresh or frozen) and give them a stir!
5) For the crumble, measure all three ingredients into a bowl. You can use a wooden spoon to combine but I prefer to use my hands - making sure all of the mixture is coated in the gooey syrup. Try to resist eating it straight out of the bowl if you can…
6) Now it’s time to assemble! The filling goes in first, making sure it’s evenly spread along the bottom. To finish, sprinkle the sweet crumble over the top and pop in the oven for half an hour. If you want a really crispy topping, feel free to leave it in the oven for slightly longer - just make sure you keep an eye on it.
7) Once cooked - serve piping hot with a large scoop of Vanilla ice-cream and enjoy!