Apple & Berry Crumble

Prep 10 mins | Bake 40 mins | Serves 8

GF* NF SF*

Here's your final recipe of Fibre Fuelled, a deliciously malty old-school Apple & Berry Crumble. Made by none other than Jason Shon Bennett - best selling author, researcher, and host of very first plant-based nutrition seminar I ever attended over 10 years ago.

It was such a treat to flip the deck and have me host him this week!

There is so much information in this week's video, you are going to absolutely love it. You'd normally pay $50+ to see Jason speak live, but you're about to get a full 23 minutes of him - all as part of your VIP membership. Including:

• The benefits of oats for fatty liver disease
• How the beta glucans in oats can prevent colon, lung, prostate, and breast cancer
• Why you should shop on the bottom shelf of the supermarket
• The four B's
• And… how many times Jason charges his bowels. Before 9am that is.

This crumble is also the exact recipe that Jason's 7-year-old granddaughter chose for her recent birthday, when she was offered any meal she'd like. No maccy-d's here, just pure, fibre-rich goodness.

Watch it now, then let us know how you go with your crumble.

INGREDIENTS

5 c rolled oats (wholegrain/jumbo)

6 apples (Granny Smith)

3 c frozen berries (boysenberries, blackberries, raspberries, or blackcurrants)

¾ - 1 c brown rice syrup

¾ c light olive oil

INSTRUCTIONS

1. Preheat oven to 130ºC fan bake. Pour oats into a baking dish so the base is covered 1-2 cm. Remove the oats to a large bowl, then use the empty dish to estimate how many apples you need (enough to fill the dish - we used 6).
2. Chop the apples, place in dish, then cover with frozen berries.
3. Heat rice syrup and olive oil in small pot on the stove, stirring constantly. Pour over oats and mix well to combine. Layer over apple and berry mix, then bake for 30-40 mins until top is golden all over, turning the dish once half way through cooking so it browns evenly. Turn the oven off and let it sit there for 10-20 minutes to continue steaming inside. Then bring out to allow top to go crunchy.
4. Serve with some creamy plant-based milk and/or coconut yoghurt, and a scoop of vanilla ice cream if you want to make it more of a dessert.
   

NOTES

• Gluten free: Use quinoa flakes instead of rolled oats. You could also add in some flaked almonds to this too.
• Nut free: As is.
• Sugar free: Use date paste and double the amount - the top will be a bit softer and not as crunchy.
• Weight Loss: Have a big garden style salad or pile of steamed greens for dinner with some chickpeas, lentils, or hummus and avocado. Then serve 1 cup of this crumble for your dessert.
• We only used ¾ cup of brown rice syrup, which turned out very modestly sweet - perfect for breakfast. If you want to make this more of a dessert recipe, increase the syrup to 1 cup, and serve it with vanilla ice cream.
• Don't have berries but have other fruit in season instead? Swap them out! Feijoas, peaches, nectarines, plums all pair beautifully with the apple base just as well.

If you try this recipe, let me know. Leave me a comment below, or share a photo on Instagram and tag me @begoodorganics - I can't wait to see how you get on.