Summer fruit coconut crumble

We do advocate eating healthy foods in menopause, but occasionally we need to enjoy a nice dessert. You’ll find this is just the treat you need if you have sweet tooth!

After making this easy fruit crumble you’ll never go back to making a normal flour crumble again and it’s perfect for anyone who’s gluten free.

The light coconut topping is subtly delicious and full of healthy fibre. Juicy berries are packed full of essential vitamins and antioxidants for a guilt free dessert. To make it more cost effective you could substitute fresh berries for frozen.

Serves:          4

Prep time:     10 minutes

Cook time:    55 minutes 

Ingredients

• 2 granny smith apple peeled, cored and diced

• 100g raspberries

• 100g handful blueberries

• 100g blackberries

• 100g strawberries

• ½ tbsp demerara sugar

• 1 tbsp runny honey

Crumble topping

• 125g desiccated coconut

• 75g demerara sugar

• 1 tbsp milled linseed

• 1 tbsp ground almonds

• 3 egg whites

Method

1. Preheat the oven to 150C fan

2. Place the apple chunks into a small saucepan with the sugar. Cover and allow to stew for about 15 minutes until soft. Keep checking as they can burn at the beginning

3. Check the apples are soft but not pureed.

4. Put the apples in an oven-proof dish along with the soft fruits and mix. Drizzle with the honey.

5. Mix together the crumble ingredients in a bowl. Spread over the top of the fruit.

6. Place in the oven for 25 minutes. The top should be browned and crunchy.