Free from dairy, eggs, soy, wheat | gluten free option | vegan
Great for baby-led weaning, toddlers & older kids
I started cooking this oat, almond and berry crumble during a notably terrible November just after my son started in childcare. We had staggered through the month plagued by a range of coughs, colds, infections and stomach bugs, and eating well had been a challenge to say the least. This crumble was a bit of a life saver on days when my son was not keen on eating anything else, and in fact there was one week when he was on a 90% crumble diet. Better than not eating at all… and I also enjoyed multiple helpings served with Oatly custard (which is delicious cold straight out the pack, but does tend to go a bit watery when heated).
This can be made with either fresh fruit or frozen, and you can use a mix of berries (I like a blackberry and raspberry combo) or just one. it keeps fine in the fridge for a few days, and can be reheated in the microwave. To save time in future, you can also make a bulk load of the topping and freeze the extra to use next time.
For babies: As log as you have introduced almonds already, this crumble is great for baby led weaning (although if you are making the ground almonds yourself, make sure they are fully ground into crumbs as chopped nuts can be a choke risk). You can let your baby dive right in and grab handfuls, or mash it up a bit and pre-load the spoon for them.
Ingredients and method:
- 65g rolled oats (or gluten free oats if required)
- 65g ground almonds
- 50g dairy and soy free butter alternative (I use stork) – cold and cut into small chunks
- 30g brown sugar
- 300g blackberries (fresh or frozen)
- Juice of 1 orange
- Up to 2 tablespoons maple syrup
Pre-heat the oven to 180c/160c fan.
Add the oats, ground almonds, butter alternative and brown sugar to a food processor. Pulse it a few times until the mixture is combined and looks like crumbs.
Spread the berries across the bottom of a deep sided ovenproof dish, about 1 litre capacity. Squeeze over the orange juice and drizzle the maple syrup, then spread the oat and almond topping evenly across the fruit. Bake for around 30 minutes, until the top starts to go golden.