Eating crumble always puts me in a good mood, but the deliciousness of this berry crumble isn't the only mood boosting property of this recipe.
Rollercoaster fluctuations in blood sugar levels can result in mood swings. This is why my crumble recipe uses oats as the base of the topping. Oats offer slow release energy, helping stabilise blood sugar levels, and subsequently preventing sugar highs and lows. Not only this, but the addition of flaxseed and, if you use them, walnuts, offers brain friendly omega 3.
50g plain flour (can substitue with gluten-free flour if needed)
2tbsp ground flaxseed
60g mixed nuts, roughly chopped (I used almonds and walnuts)
90g caster sugar
80g margarine or plant-based butter, cubed
300g mixed frozen berries
Preheat your oven to 180°C.
In a large bowl, add the oats, plain flour, ground flaxseed, mixed nuts, 80g caster sugar, and margarine/butter.
Rub the contents of the bowl together with your fingers, until it resembles breadcrumbs.
In a medium size oven safe dish, evenly pour in the mixed frozen berries.
Sprinkle the remaining 10g caster sugar evenly over the berries.
Pour the crumble mixture on top, and evenly spread out.
Bake in the oven for 25-30 minutes, or until golden brown.
Leave to cool for 5 minutes before serving. Store leftovers in the fridge for 2-3 days.