I haven’t done a dessert for a while so let’s make a great one whist it’s still hot and the summer fruits are out. Summer crumble with wheat-bran and LSA. Me being me, I had to completely breakdown the classic crumble mix and rebuild it with health and favour in mind.
For this crumble I’m using strawberries and rhubarb, but feel free to swap them out with any summer fruit like plums, apples, berries and peaches!
By swapping out the plain flour with wheat bran and LSA which not only has a great nutty favour, crunchy and texture. Its packed full of nutrients and is relatively low in calories. I just love making this crumble and if you have any crumble mix left over just pop into a jar and use it next time.
- 2 cups wheatbran
- 1 cup LSA
- ½ cup brown sugar
- 1 cup plain flour
- 1 cup dates
- 200g butter
- 6 tsp 100% Nutz dark chocolate peanut spread
Preheat oven to 170*C. Blitz all of the ingredients until just combined. Spread the mix out on 1 large or 2 small baking trays. Bake for 15 minutes, remove from oven, turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool.
- 3 cups chopped rhubarb
- 2 punnets strawberries, hulled
- 2 Tbsp sugar
- 2 Tbsp water
In a large saucepan, bring the above ingredients to a simmer, then cook until soft, stirring occasionally.
Put 2-3 big spoonfuls of the rhubarb mix into 6 average sized glasses (about 300ml capacity), then top with the same amount of the crumble mix. Put 1 tsp of the 100% Nutz spread on top of each crumble and serve.