Gruffalo Crumble, as it’s known in our house. This is still naughty enough for the whole family to enjoy, but avoids refined sugar.
Ingredients (makes enough for 5 adult portions of crumble)
2 cups jumbo oats
1 cup ground almonds
1 cup buckwheat or wholemeal flour
1 tablespoon chopped walnuts (if your baby is old enough)
2 teaspoons cinnamon
1 teaspoon mixed spice
100g unsalted butter
1 tablespoon smooth nut butter or tahini (any type is fine)
3 tablespoons maple syrup or honey, or a combination of both
1 tablespoon agave
Seasonal fruit of your choice – e.g. apple and blackberry, pear and apple, rhubarb and pear, plum… enough to fill your crumble dish once cooked!
- Cook your fruit in a pan, with a little water if necessary, until just soft, then spread it out in your ovenproof crumble dish. I sweeten my fruit mixes by combining very tart fruits like rhubarb with sweeter ones like pear, or by adding cinnamon, or a handful of sultanas or dates.
- While the fruit cooks, melt the butter and nut butter in a pan with the honey/maple and agave.
- Mix in the other crumble ingredients.
- Spread the crumble over your fruit and bake in the oven at 180c for about 25 mins until golden brown on top.
- Serve warm with thick natural yoghurt (or owl ice cream…).
Alternatively, if you want a granola-style crunchy crumble, pop your crumble mix on a baking tray after step 3 and toast in the oven at 180 for about 5 minutes until golden brown, watching carefully and shaking it a couple of times so it doesn’t burn. This is a great alternative if you already have some fruit or yoghurt for dessert and just want to pep it up a bit.