Contributed by food blogger Mowie Kay
(CBS) I'm always tempted by healthy options, especially if there is one available on a dessert menu. Even if it's only slightly healthy, and by that I mean containing either fruit or wholesome ingredients, I'm happy.
A crumble is one of the easiest desserts to make; it can bake while you're having dinner, ready to serve just after. They can also be made the day before and kept refrigerated until needed. Each portion contains two of your five-a-day portions of fruit, and what better way to enjoy all those gorgeous summer berries.
I always look forward to summer, as it means I can visit my local Pick Your Own (PYO) Farm just outside London. With acres of land dedicated to all kinds of fruits and vegetables, a day out at a PYO is not just a great way of connecting with nature, and harvesting your own food - especially if you live in a big city - but it's also pure soul therapy. I always come back home feeling like I've been at a weekend spa retreat. Plus the fruit and veggies seems to taste better when you pick it yourself.
For this crumble, I used fresh peaches and red currants, which work so well together in a crumble. The red currants release their juices and complement the peaches beautifully as the crumbles bake.
The addition of basil at the end is optional, but I would highly recommend it as it works really well with the fruits, and is well known for aiding digestion.
4 peaches, pitted and sliced
1 package of red currants (2 cups)
4-5 fresh basil leaves
4 tablespoons sugar for sprinkling
For the crumble:
2 tablespoons cold butter
3 tablespoons sugar
6 tablespoons wholemeal (wholewheat) flour
3 tablespoons oats
1. Preheat a conventional oven to 320 degrees Fahrenheit.
2. Place the cold butter in a bowl and add the flour, oats and sugar. Use your hands to mix until crumbly.
3. Add peaches and red currants to four heat resistant bowls and sprinkle each bowl of fruit with one tablespoon of sugar.
4. Cover each bowl with crumble and bake for 35 to 45 minutes, or until the crumble is golden brown. Sprinkle with freshly torn basil leaves.
Serves 4/Serving Size 1 Bowl
Total Fat 6.3 g
Saturated Fat 3.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.9 g
Cholesterol 15.6 mg
Sodium 1.0 mg
Potassium 226.7 mg
Total Carbohydrate 48.2 g
Dietary Fiber 4.1 g
Sugars 24.3 g
Protein 3.3 g
Mowie Kay is a food blogger, photographer and food lover living in London who descends from a long line of German bakers. His work has been praised by Conde Naste Traveler and The Times Online in the UK. See his work here.