Our granola is not just for breakfast…
This grain-free, paleo alternative to the traditional crumble using our low carb granola is simple to make and utterly delicious, making it the perfect dessert to share with friends & family this summer.
No refined sugar, vegan and gluten free, this healthier twist on a berry crumble will have everyone coming back for more!
Berry Granola Crumble
Prep - 20 minutes | Cooking - 25 minutes Serves - 8 - 10 | Recipe by Peachy Palate
Ingredients
For the base:
200g pitted medjool dates
250g Berry Almond Granola
For the filling:
700g frozen mixed berries of choice
3 tbsp coconut blossom nectar or maple syrup
40g arrowroot or tapioca starch + 60ml water
1 tsp vanilla extract
For the topping:
150g Berry Almond Granola
2.5 tbsp (35g) coconut oil, melted
Method
Preheat your oven to 180C (350F).
Blend dates to a paste in your food processor. Break up the date paste into chunks and then add in your granola. Blitz together to combine.
Press mixture into an 8-9 inch round tin or pie dish that has been lightly greased with coconut oil. Press the mixture up the sides.
Bake in the preheated oven for 12 minutes.
Meanwhile, place berries into a saucepan over a low heat and allow to heat through. Once bubbling mash up a little using a fork.
Add coconut blossom nectar or maple syrup to taste to the filling.
Mix together starch and water before adding along with the vanilla extract to the berry filling. Whisk to combine and leave to simmer for a further 5 minutes.
Remove the base from the oven and allow to cool for 10 minutes before pouring in the filling.
For the topping, pulse the granola in your food processor to break up some of the bigger chunks. Mix together with the melted coconut oil and then sprinkle over the top. Return to the oven to bake for 12 more minutes. Allow to cool fully before slicing.
Delicious served with some coconut or almond yogurt or a scoop of your favourite dairy free vanilla ice cream!