GOOSEBERRY & GINGER CRUMBLE
Prep 20 minutes
Cook/Chill 15 minutes baking
FOR THE FRUIT:
250 g Gooseberries
3 tablespoon Natvia natural sweetener
3 tablespoon Homemade gooseberry no added sugar jam
1 tablespoon Cornflour
FOR THE TOPPING:
150 g Oats
50 g Granola or choice
70 g Natvia natural sweetener
1 teaspoon Ground ginger
3 tablespoon Melted coconut oil
3 tablespoon Smooth nut butter
- Make the gooseberry base: Place the gooseberries in a pan with the sweetener, jam and a dash of water. Simmer for 5-8 minutes until starting to soften. Whisk the cornflour with 1 tablespoon of water then add into the pan and cook for 1-2 more minutes, stirring to thicken. Spoon into an ovenproof dish (or 2 x small ones).. Whisk the oil, almond butter and milk then pour in and mix. Stir in the walnuts until combined.
- Mix together the oats, granola, sweetener and ginger in a bowl. Whisk the oil and nut butter then pour into the bowl and mix well.
- Scatter over the crumble topping to cover the fruit in a generous layer then bake for 15 minutes at 180C until golden. Enjoy hot or cold!