All of the recipes I post on here are obviously all things that I’ve eaten and enjoyed, but there are certain things that I continue to make time and time again and are a real staple in my diet. This crumble is one of those things. Crumble is one of my absolute favourite, favourite desserts and this is probably the most delicious one I’ve made to date! It’s such a quick and simple thing to throw together after dinner, if you fancy something sweet, but don’t want to spend hours in the kitchen baking and still want to stay on track with eating well. Although this is slightly higher on the carby side, it’s also full of amazing nutrients and all of these things are what I would think of as ‘good’ carbs as there’s nothing refined or unnatural! Plus.. carbs are not the enemy anyway.. and a lot of them are incredibly tasty!
Banana crumble might sound a little out of the ordinary, but I think it’s actually one of the most amazing crumble fillings that I’ve EVER had. When the banana cooks it’s just the most incredibly sweet, gooey, delicious thing, especially when paired with the gorgeous fruity bursts of berry flavour. Another thing that makes this crumble a little different is the coconut topping. The coconut chips add an amazing subtle coconutty flavour and texture variation, along with the crisp oaty topping.
Might I add, the crumble is also delicious cold the next day and doesn’t need to just be saved for dessert.. it also makes an amazing breakfast option too! I love tucking into a little left over crumble for a quick and nutritious breakfast that tastes like you’re getting to eat dessert for breakfast.. what could be better?
Banana, berry and coconut crumble
- 2 bananas
- Generous handful each of strawberries and blackberries
- 80g oats
- 2 tbsp maple syrup
- Heaped tbsp oat flour
- 20g coconut chips
- 1/2 tsp vanilla powder
- Pinch of salt
- Preheat your oven to 180 degrees c.
- Start by slicing the bananas into coins and berries in half. Add all of these into a baking dish and place in the oven to bake for around 15 minutes.
- To make the crumble topping, combine the oats, oat flour, coconut, vanilla, salt and maple syrup together in a bowl and mix to combine.
- Once the fruit has cooked and has started to become all amazing and juicy, sprinkle the crumble topping evenly over the top and return to the oven for an additional 15-20 minutes or until crisp and golden brown.
- Serving Size: 4