One serving contains three of your 5-a-day! It’s gluten, dairy and refined sugar free making it a great guilt-free dessert option.

Crumble is one of my all-time favourite quick & easy go-to bakes! It’s a family favourite and a British classic. Although there will always be a place in my heart for a traditional apple & rhubarb crumble with lashings of vanilla custard, a healthier version means you can enjoy this classic without worrying about any processed or potentially harmful ingredients.

This dish is also incredibly versatile. You can replace the filling with pretty much any fruit of choice and add a whole host of spices to add depth of flavour. At this time of year, cinnamon, star anise, ginger & nutmeg are perfect to experiment with in sweet (or savoury) dishes.

Ingredients (6 servings)

For the Crumble:

• 250g Oats
• 30g Coconut Oil
• 10 Medjool Dates
• 2 tbsp Maple Syrup

For the Filling:

• Berries of choice (I chose blackberries & raspberries)
• A tin of peaches (drained)
• Juice and zest of one large orange
• 3 tbsp cinnamon
• 3 tbsp maple syrup

Top with:

• Coconut Yoghurt (or topping of choice)

Method:

1. Pre heat the oven to gas mark 6 (200c).
2. In a large saucepan on a low to medium heat, simmer the berries and peaches for 5 minutes. Remove the saucepan from the hob and add cinnamon, orange zest, orange juice and maple syrup and fold through the mix.
3. Gently heat the coconut oil in the microwave for 30 seconds and chop the dates into 1cm square chunks.
4. In a large mixing bowl, mix oats, dates, maple syrup and melted coconut oil to create your crumble topping.
5. Fill the bottom of a baking tray with your berry filling. Pour the oat crumble on top and place into the centre of the oven.
6. Bake for 20 minutes (or until the crumble browns) and remove from the oven.

There are many toppings to choose when serving this dish. I used coconut yoghurt, however custard and ice-cream make excellent alternatives. Toasted crushed almonds or pistachios would further add even more crunch to the dish.

You could also mix up your fruit filling. A few delicious tried and tested suggestions below:

• Blackberry & apple
• Rhubarb & strawberry (for those with a sweet tooth!)
• Gooseberry & vanilla
• Pumpkin & sweet potato (a seasonal suggestion)

This recipe will keep in the fridge for four days and can be frozen in individual portions for a month.

For more recipe ideas, head to my Instagram page for inspiration.

For a no obligation chat to work out whether working with a nutritionist is right for you, feel free to contact me.