Berry, Fig & Almond Crumble with Vanilla Bean Yoghurt

Fresh figs are such a treat when in season. I love this combination, but you can switch out other berries in this classic crumble recipe.

 

Berry, Fig and Almond Crumble with Vanilla Bean Yoghurt

 

 Serves: 6

 

Prep Time: 50 minutes, including cooking

 

 Ingredients:

 

Filling:

  • 700g frozen mixed berries
  • 3 fresh figs, sliced (dried figs if not in season)
  • juice of 1 lemon
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon 

Crumble:

  • 1/2 cup almond meal
  • 1/2 cup coconut flakes
  • 1/2 cup roughly chopped almonds
  • 1/2 cup mixed seeds (pumpkin, sesame and sunflower)
  • 2 tbsp chia seeds
  • 2 tbsp psyllium husk
  • 1 tsp grated nutmeg
  • 2 tbsp maple syrup
  • 2 tbsp virgin organic coconut oil, melted
  • 1/2 cup five:am Vanilla Bean yoghurt, to serve

 

Method:

 

  1. Preheat the oven to 180° (160° fan-forced).
  2. Place the berries and figs in a pie dish. Add the lemon juice, vanilla and 2 tsp of cinnamon and gently stir to combine.
  3. To make the crumble, combine all remaining ingredients in a large bowl and mix until it reaches a sandy texture.
  4. Sprinkle the crumble mixture over the berries and figs and place in the oven.
  5. Bake for 30 minutes or until the fruit is tender and the topping is golden.
  6. Serve with a dollop of five:am Vanilla Bean Yoghurt.
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