Nourishing crumble season

Oh, how I love this season! Deliciously comforting fruit with a thick, indulgent layer of crumble on top. Selecting foods that are not only for enjoyment but as a way to nourish the body, mind and soul with each mouthful is at the heart of what I do. Crumble toppings that are nutrient-dense are no exception.  This variation on the crumble topping is healthful yet utterly moreish and comforting.  It ticks all the boxes for me.

Ingredients

½  cup spelt flour: source of iron, magnesium, manganese, copper and zinc.

½ cup steel cut oats: source of manganese, copper, zinc, thiamin and fibre, beta-glucans.

¼ cup molasses: source of  iron, selenium and copper.

2 tbsp ground hazelnuts: source of protein, healthy fats, fibre, vitamins E and manganese. 

1/2 cup coconut oil: a "good" fat source, high in saturated fats that help to boost HDL cholesterol, lowering triglycerides.

1 tsp Cinnamon: a good source of antioxidants, helping to lower inflammation and blood sugar levels.

Method

Add all the ingredients to a bowl.   Combine the coconut oil with the dry ingredients using your fingers to create a crumbly texture until well combined.

Place the crumble topping on top of whatever stewed fruit you like.  Think either apples, pears, berries, stone fruits or rhubarb. Whatever fruit is best in season, in winter I love apple and cranberries, and in spring it has to be rhubarb and apple, in autumn I love a combination of either apples or pears and blackberries.  Bake until golden brown at 180 ° C for 25 mins.

Delicious!

Enjoy!

Katie x