Berry Crumble

This makes the perfect warming dessert on a cold winter evening. A crumble was a regular on a Sunday evening in my family growing up. This version has a low FODMAP topping. Enjoy!.

Ingredients (serves 4):

Berry mix per pot:

• 3 tbsp of blueberries (frozen or fresh)

• 2 raspberries

• 1/2 tsp caster sugar

• 1.2 tsp vanilla extract

• a generous grating of orange zest

Topping:

• 1/4 cup oats blitzed to flour

• 1/4 cup desiccated coconut

• 1/4 cup chopped walnuts

• 1/4 cup of caster sugar

• 50g of cold butter

Method:

Add the berries, vanilla extract, caster sugar and orange zest to the pots, stir and leave to sit for 30 mins or so - a little longer if berries are frozen.

Pre-heat oven to 180 degrees C.

To prepare the topping add all the dry ingredients to a bowl and stir. Chop the butter into 1 cm cubes, and rub into the dry mixture with your fingertips. Sprinkle on top of the berry mix.

Bake on a tray in the middle of the oven for 15 mins, or until the crumble is golden and the berry mix bubbles.

Best served with home-made low -lactose ice-cream.