Summer Fruit Granola Crumble
Given that summer has well and truly begun, I thought it’d be a great time to share the recipe for my Summer Fruit Granola Crumble. This isn’t your typical layered crumble, instead I’ve created the fruit and granola layers individually, which makes for the perfect meal prep option to last the entire week. This crumble works well for breakfast, a snack or dessert…and goes down a treat if you’re entertaining on a hot summer’s night!
Total time 45 minutes | Serves 4 | Vegan | Gluten Free Option
Ingredients
2 ripe peaches, sliced
2 ripe nectarines, sliced
1 tsp pure maple syrup
¼ tsp cinnamon
Granola Crumble
160g rolled oats (gluten free, if required)
50g almond meal
50g walnuts, roughly chopped
1 tsp cacao powder
½ tsp cinnamon
¼ tsp nutmeg
Pinch salt
3 tbsp pure maple syrup
3 tbsp coconut oil, melted
½ tsp vanilla extract
Method
Step 1: Preheat oven to 175°C. Place sliced fruit in a baking dish and drizzle maple syrup on top. Bake for 15-20 minutes, or until fruit has softened.
Step 2: Meanwhile, add all rolled oats, almond meal, walnuts, cacao powder, cinnamon, nutmeg and salt to a large bowl and mix. In a separate bowl, mix the melted coconut oil, vanilla extract and maple syrup, then add to the dry ingredients and combine. Evenly spread the crumble on a lined baking tray, trying to keep some clusters intact. Bake for 25 minutes, gently tossing at the halfway point (12 mins).
Step 3: Once cooked, divide the poached fruit amongst four bowls and top with granola crumble and a dollop of custard, ice cream or yoghurt.
