This recipe is a modern slant on that Great British dessert, the Fruit Crumble. The usual crumble, served everywhere from school canteens to fancy restaurants, is heavy on butter, sugar and white flour, so not suitable for those of you with health problems such as diabetes or high cholesterol.
A Great British Pud
Healthy food can be tasty!
Instead of white flour this recipe uses rolled oats and wholegrain flour. This can be wheatflhour, spelt, rye or a gluten-free flour such as buckwheat, rice or quinoa. For another delicious alternative, you could omit the flour and use ground almonds instead.
Benefits of oats and fruit
Oats contain a high amount of soluble fiber, which reduces the ‘bad’ cholesterol: low-density lipoprotein. Apples, pears and some other fruits also contain soluble fiber, so this recipe is a winner all round at keeping you healthy. And just as important – it tastes really good!
Because fruit is already sweet, there is no need to add sugar to crumbles, and to my taste most recipes are far too sweet. This recipe includes dried dates to give just a little extra sweetness, and makes it suitable for diabetics. It’s also a great way to use up any fruit that is past its best.
Suitable oats and fruits for the crumble
Because the terms for different type of oat vary around the world, I'm giving a short explanation about the oats used in this recipe, What most countries call rolled oats is sometimes called instant oats in the USA. What Americans call rolled oats is more akin to jumbo or giant oats elsewhere. Although jumbo or giant oats can be used for this recipe, I think the texture is better with rolled or instant oats. This is really a matter of personal preference and the nutritional value remains the same whichever oats you use. Don't use steel cut oats or pinhead oatmeal however because they have a much more chewy texture and will not taste good in this recipe.
Apples, pears, plums or peaches are all suitable fruit for use in this crumble, as are raspberries or blackberries. Berries and apples make a tasty combination. I often add a banana or two to the mixture, as these are high in potassium.
It’s also possible to use rhubarb, but as this is sour you will need extra dates or another sweetener such as honey or maple syrup. Or try half rhubarb, half apples.
The photos below show a combination of pear and apple.
Are oats suitable for people with celiac disease?
There is some debate about whether oats are safe for people with celiac disease. If the oats were grown near wheat, rye or barley they may be contaminated with gluten. Research also suggests that some people may react to avevin peptides in oats in a similar way that they react to gluten.
If you have celiac disease or are baking for someone who does, either make sure you buy gluten-free oats (which will not be contaminated) or substitute them with millet flakes. Millet flakes are slightly crisper when baked than oat flakes, but make a tasty crumble.
Low Fat, Low Cholesterol Fruit Crumble Recipe
Serves 4 generously or up to 6 if you like smaller portions.
Low Fat, Low Cholesterol Fruit Crumble Ingredients
- 50g/2oz/hird of a cup dried dates
- 100ml/4fl oz/half a cup water
- 500 grams/1lb/2 cups(packed) seasonal fruit, e.g. apples, pears, berries, (Approx 4 medium pears or apples)
- 100grams/4ounces/one and one quarter cups rolled or instant oats
- 50g/2oz)/half a cup wholegrain flour, (you can use gluten-free if need be)
- 1 teaspoon ground cinnamon
- 50ml/2 fluid oz/quarter cup good quality oil, (sunflower, olive or canola are all suitable)
How to prepare the filling
Chop the dates and place in a small pan, with the water. Bring to the boil and cook for a few minutes. When ready, they should be quite soft and most of the water will be absorbed.
Crush the dates with a fork or to make them really smooth, whizz them up in a food processer or liquidizer.
Chop the fruit.
Place in a 20cm (8in) diameter deep baking dish.
Add the dates and mix together.
How to prepare the topping
Now is the time to switch on your oven to give it time to warm up. Set the oven to:
gas mark 4/180C/350F
Combine the oats, flour and cinnamon in a bowl.
Add the oil and mix well together.
The dry ingredients should be lightly coated with oil, but not clumping together.
Pour the crumble over the fruit and spread out evenly.
Bake for 25 - 35 minutes until evenly browned on top. (Most fruit will cook through in 30 minutes, but rhubarb will need the longer time.)
The Photo Below Shows The Crumble When It Is Ready To Eat. Enjoy!
More Hubs on Healthy Eating and Recipes
Read about the latest research on oats and celiac disease
Should Celiacs Eat Oats? Depends on the Oat
Yvonne Spence (author) from UK on February 01, 2012:
alocsin, I’m gladmy recipes are useful for you. So many people have health problems that it’s great to be able to suggest tasty foods. Thanks for you comment and vote up etc.
Aurelio Locsin from Orange County, CA on February 01, 2012:
I need something like this for health reasons. Sounds yummy. Voting this Up and Useful.
Yvonne Spence (author) from UK on January 01, 2012:
Thanks for your comment. Hope you enjoy making the crumble and eating it!
Coolmon2009 from Texas, USA on January 01, 2012:
Sound good i love pudding; I will have to try this recipe.
Yvonne Spence (author) from UK on December 22, 2011:
Thanks very much for your comment and feedback. I hope you enjoy the pud. If you are trying to eat more healthily you might find the information on my hub on how to reduce sugar in your diet useful, and also check out Steve Marks’s hubs as he has some very interesting information.
Richard Ricky Hale from West Virginia on December 21, 2011:
Up, awesome, and interesting votes. This sounds like it taste great, plus good for you? What is not to like. As I am nearing another year older, I am trying to eat more healthy. This is a recipe that I am willing to try. I shall bookmark this and thanks for sharing it. Best wishes and Merry Christmas.
Yvonne Spence (author) from UK on December 21, 2011:
Good to see you here Missolive. I hope you enjoy it, let me know how it goes!
Thanks for your comment.
Marisa Hammond Olivares from Texas on December 21, 2011:
Great recipe Melovy.
I will have to give this one a try! I have not had dates in a while so this is tempting.
Thank you for sharing your recipe from across the pond ;)
Yvonne Spence (author) from UK on December 20, 2011:
Hi Rebecca and GoodLady,
Thanks very much for your comments.
I hope you enjoy the crumble as much as my family do!
Penelope Hart from Rome, Italy on December 20, 2011:
Fabulous hub and you did such a great job of describing the making of it realistically with superb pictures.
I'm bookmarking this too. Looks delicious and really healthy.
Rebecca Mealey from Northeastern Georgia, USA on December 20, 2011:
What a great sounding recipe! Book marked for sure!