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.