Sour cherry, blackberry and coconut crumble.
Prep time: 15 minutes l Cook time: 25 minutes l Serves: 6
Ingredients.
2 cups wholegrain instant oats
2 cups shredded coconut
2 tablespoons sesame seeds
½ cup coconut sugar, can use brown sugar if preferred
1 teaspoon fine sea salt
1 tablespoon cinnamon powder
150g butter, softened
3 cups frozen pitted sour cherries
3 cups (250g) fresh blackberries, can use frozen
1 ½ cup (125g) fresh raspberries, can use frozen
1 ½ cups sliced (250g) fresh strawberries, can use frozen
Vanilla ice cream or yoghurt to serve
Method.
1. Preheat oven to 180ºC fan (356ºF). Get a heavy base round 30cm oven proof dish. In a medium bowl add oats, coconut, sesame seeds, coconut sugar, salt, cinnamon and butter.
2. With your hands, combine the butter with the oat mixture. Set aside.
3. In the greased baking dish add sour cherries, blackberries, raspberries, strawberries. Mix to combine and evenly distribute on the base of the dish.
4. Tip the oats mixture evenly onto the cherry mixture and press down the firmly with your hands.
5. Place dish into the oven on the bottom shelf for 25-30 minutes. Let cool for 5 minutes, serve with vanilla ice cream.
COOKING NOTES:
You can use frozen berries instead of fresh.
