“Two of our crumble ingredients here – mighty oats and beautifully sweet dates – are super- high in fibre, helping to keep our guts healthy and happy, and keeping us regular! ”

  • 6 oranges
  • 1 tablespoon balsamic vinegar
  • 1 vanilla pod
  • 150 g ripe strawberies
  • 200 g Medjool dates
  • 360 g porridge oats
  • 80 g unsweetened desiccated coconut flakes
  • extra virgin olive oil
  • 2 kg mixed seasonal stone fruit , such as plums, peaches, apricots, cherries
  • 1 tablespoon natural yoghurt
Step By Step Method
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Halve the oranges and squeeze all the juice into a large roasting dish with the balsamic. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the dish.
  3. Grate in the strawberries, mix together, and pop into the oven to warm through while you prep your crumble and fruit.
  4. For the crumble, tear the stones out of the dates and place the flesh in a food processor with the oats, coconut flakes, 1 tablespoon of oil and 130ml of water, then blitz into a crumble.
  5. Pour into a roasting tray or dish (30cm x 40cm) and spread out into an even layer. Wash all the fruit, then halve or quarter, removing the stones as you go.
  6. Pull the dish of warm, delicious juices out of the oven and gently stir in all the fruit. Return to the top shelf of the oven, place the crumble on the shelf underneath, and cook for 45 minutes, or until the fruit is soft and sticky and the crumble is nicely golden.
  7. Stir the crumble occasionally as it cooks to break it up and give it a nice even colour.
  8. Serve up however many portions you want while it’s all warm, adding 1 tablespoon of yoghurt to each one.
  9. Once cool, decant the rest of the crumble portions into an airtight jar to enjoy in the days that follow, and pop the fruit into the fridge, where it will keep happily for up to 5 days.