You will never believe that this delicious simple recipe is sugar free, we got to make it on Friday afternoon at the Windfire Yoga Retreat and absolutely everyone loved it! A big thanks to my beautiful quiet friend Justyna for this recipe ♥
Any fruit you want!!!
I used: Apples, Pears & Nectarines (blackberries would be great too)
Oats (if you want gluten free, then use gluten free oats)
Roast Hazel Nut Flour (super simple to make, see below)
Pre-heat oven to 180 degrees
Roughly chop and deseed/stone the fruit, place in deep roasting dish and cook until soft, about 20 mins.
Meanwhile to make the topping, using your hands (go on!) mix the oats, nut flour, rice syrup, oil, cinnamon and salt until you have a crumbly mixture. Lots of oats, I like jumbo but you could use porridge for a less grainy texture, keep tasting as you may find you do not need as much rice syrup as you think. Just a little oil to give that extra crunch.
When fruit is soft, remove from oven, stir in a little cinnamon (at this point you will have to resist eating because it will smell delicious) then cover with your crumble topping and pop back in the oven until it turns golden brown.
If you would like a delicious pouring cream try blending some blackberries with oat cream. Or to make a hot chocolate berry sauce simply add a little water and frozen berries to a pan, when the fruit becomes soft use a potato masher to squash and then add carob powder (or cocoa will do too)
To make hazel nut flour you will need to roast the nuts in the oven until browning and smelling toasted (I usually keep a jar of these in the cupboard to use in smoothies etc) Place the roasted hazelnuts in a food blender and wizz up to a flour consistency.