The best summer dessert. It’s such a crowd pleaser, as it doesn’t look or taste scary and healthy, but is full of goodness. I love using strawberries and banana slices for the fruit layer as they’re so sweet and together have an almost creamy texture, while the cacao- and vanilla-infused oaty topping adds a crunchiness to each bite, which perfectly contrasts with the fruit. The other great thing about this recipe is that it requires no equipment, very little washing up or chopping and it only takes five to ten minutes of preparation; so it’s great if you’re short on time but still need to create something delicious!
Serves 6–8
8 bananas
1 pint strawberries
8 tablespoons maple syrup
33/4 cups rolled oats
11/2 cups almond-meal
2 teaspoons raw cacao powder
1 teaspoon vanilla powder
1/4 cup coconut oil
1 teaspoon ground cinnamon
Preheat the oven to 400°F (convection 350°F).
Slice the bananas into a bowl, then chop the strawberries into bite-size pieces and mix them in with the bananas.
Place the fruit in a baking dish (mine is 12 x 8 inches) and drizzle 2 tablespoons of the maple syrup over them. Put the dish in the oven to bake for 10 minutes.
Meanwhile, make the crumble layer. Add all the remaining ingredients, except the coconut oil and cinnamon, to a mixing bowl, not forgetting the rest of the maple syrup.
Put the coconut oil in a saucepan with the cinnamon on low heat until it’s melted, then pour into the bowl and mix all the ingredients together.
Once the fruit has cooked for 10 minutes, take the baking dish out of the oven and spread the crumble layer over the top.
Place the dish back in the oven and cook for 20 minutes, until the top turns a golden brown.