Cherry, chia and oat crumble

The tastiest berry crumble with chia and oats is a perfect warming dessert for winter.

Serves: 8

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

680g jar pitted Morello cherries, drained, 1¼ cups juice reserved
1¹/³ cups fresh or frozen raspberries
1 teaspoon vanilla extract or essence
2 tablespoons castor sugar
1½ tablespoons cornflourcornstarchX
½ cup low-fat vanilla bean yoghurt,

To serve
Chia oat crumble
½ cup plain flourall purpose flourX
¼ cup castor sugar
2 teaspoons black chia seeds
¾ cup rolled oatsoatmeal uncookedX
3 tablespoons reduced-fat spread
¼ cup slivered almonds, toasted

Instructions

Stay Awake

1 Preheat oven to 180°C. Lightly grease a large round baking dish.

2 Into the baking dish, place cherries and raspberries. Set aside.

3 Into a small saucepan, place 1 cup of the reserved cherry juice. Add vanilla extract and sugar, and bring to the boil over high.

4 In a small bowl, combine cornflour and the remaining reserved cherry juice. Add cornflour mixture to pan, whisking until smooth and combined. Return to the boil. Remove from heat. Pour the juice mixture over cherries and raspberries. Stir the berries to coat in the juices.

5 For the crumble, in a bowl, combine flour, sugar, chia seeds and oats. Rub in the spread with 1-2 tablespoons water until crumbs form. Stir in almonds. Scatter crumbs over berry filling.

6 Bake the crumble for 25-30 minutes, or until golden and warmed through. Serve with a drizzle of vanilla yoghurt.

Nutrition Info (per serve)

Calories 244 cal

Kilojoules 1020 kJ

Protein 5 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 27 g

Dietary fibre 4 g

Sodium 30 mg

Calcium 80 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.