Nectarine and Peach Sunflower Seed Crumble

A delicious dessert with summer fruits this is one of my favourite puddings to make (and to eat).

Start by chopping fresh fruit for the base. I’m using nectarines and peaches as they are in season and very summery. Lots of recipes suggest adding sugar to the fruit you use. I am not going to do that at all as I really enjoy the natural flavours. 

As a lactose intolerant, coeliac vegetarian I’ve had to develop a different crumble to the usual wheaty and buttery crumble you find on many puddings. I’m using gluten free oats, soya spread, local honey and sunflower seeds. 

Melt approx 100g of the soya spread in a small pan. I use the Pure brand Soya spread. As the spread melts add 2 tablespoons of honey. I’m using a local honey made in Sheffield as it helps fight hayfever and supports local community farming. 

When the honey and spread is fully melted and mixed stir in approximately 200g gluten free oats and a tablespoon of sunflower seeds and mix thoroughly until the oats are evenly covered with the honey mix. Spread over the fruit and place into the oven to bake for 20 minutes at 200°. 

When cooked serve and enjoy. The use of honey and swet fruits gives a really natural flavour and the sunflowers seeds make the crumble super crunchy as well as adding extra protein to the dessert. 

I love this pudding and I hope you will too.