Healthy Apricot Crumble

A fibre-rich dessert perfect for little tummies and grown-up tastebuds too.

Ingredients

For the fruit base:

  • 700g canned/jar peaches in natural juice (approx. 2 cups)

  • ½ tsp cinnamon

For the crumble topping:

  • 1 ⅓ cup rolled oats

  • ½ cup wholemeal flour

  • ⅓ cup coconut oil (or butter)

  • ⅓ cup honey or maple syrup (golden syrup and sugar also fine)

  • 2 Tablespoons ground flaxseeds

Method

1. Preheat oven to 180°C (160°C fan-forced).

2. Prepare the fruit base:

  • In a small baking dish (I use a square 20 x 20 cm), place the peaches and sprinkle the cinnamon over.

3. Make the crumble topping:

  • In a separate bowl, combine oats, flour and ground flaxseed.

  • Add coconut oil and maple syrup into small saucepan and melt together, stirring on low heat.

  • Once melted, add the wet ingredients to the dry ingredients and mix well.

  • Sprinkle the topping evenly over the apricot layer.

4. Bake:

  • Bake at 180 degrees celcius for 25–30 minutes until golden brown on top and the fruit is soft and bubbling.

5. Cool slightly and serve:

  • Delicious with yoghurt (I use coconut) or ice cream.

DessertJommel Monjardin