Healthy Leftover Fruit Crumble
This is our go to recipe for apple season or when we have lots of nibbled, half eaten and cores of apples and pears in our fridge. I save these over a few weeks in a container or jar in the fridge and make up this crumble for a healthy breakfast or dessert option to mix it up from the kids regular oats for brekkie. I then juice the cores which I don't use in the recipe and the pulp goes to our worms so it means there is absolutely no fruit waste left at the end of the cycle.
This recipe (like most of our other ones) is simple to make, quick and only requires about 6-8 ingredients depending on what is in your cupboard. It's also super affordable given that you are using something that would normally be thrown out a lot of the time and you are using oats as your base for your crumble.
My kids absolutely love this for breakfast the next day after I have made it because the crumble goes crunchy due to the coconut oil and they think it's Christmas picking out all the little pieces of dates.
A tip when you are cutting up your fruit is make sure you are cutting right down as close to the core as possible so you are getting every last piece of good fruit off to use.
2-3 cups of cut up pieces of leftover fruit (pears, apples, rhubarb, strawberries all have worked great for us in the past).
2 cups of Quick Rolled Oats or whizzed Whole Oats
1/2 cup combined of Linseed, Sunflower, Pumpkin Seeds or Chia Seeds
1/2 cup Fine Coconut
1/4 Chopped Dates
1/2 tsp Cinnamon
1/2 cup melted Coconut Oil or Butter
1 Tbsp Honey, Brown Rice Syrup or Maple Syrup
You can also add or replace any nuts, seeds or powders you have in your pantry. I normally add Maca Powder for a vitamin boost and Psyllium Husk for added fibre if I have some. Get creative and use up what you have - just as long as you have the oats as a base you are good to go.
1. Chop the fruit up into quite small sizes and pop into a saucepan with about 1/2 cup of water in the base. You don't want too much water in there and them covered completely as then your fruit gets a little too soggy. Cook for 10-15 minutes until soft.
2. While your fruit is cooking chop your dates and then mix all of the other ingredients in a big bowl.
3. Either in another sauce pan or the one you have used to cook your fruit melt your sweetener and coconut oil/butter until a liquid.
4. Mix the honey and coconut oil liquid in with the dried ingredients and mix thoroughly making sure the moisture is really mixed in well.
5. Pop the fruit in the bottom of a tin and then cover with the crumble mixture. Cook for around 30 minutes or until golden on the top.
6. Eat straight away or what I like to do is refrigerate the crumble so the next day it is nice and crunchy on the top. Enjoy!