This sleepy peach, cherry and goji crumble is full of ingredients aimed to induce sleep. It goes well with Happy Kitchen’s Strawberry sorbet or Deliciously dairy-free ginger, coconut and banana ice cream. Remember to stone the cherries, though, or someone may break a tooth. A bore maybe – or another soothing mindful exercise.
Ingredients (serves 6 to 8)
6 medium ripe peaches, stoned and cut into 2cm chunks
200g cherries, halved and stoned
2 to 3 tbsp goji berries
1 to 2 tbsp maple syrup
1 tsp mixed spice
For the topping
200g rolled oats
2 tbsp coconut oil
1 tsp ground cinnamon
2 tbsp maple syrup
10 Brazil nuts, chopped (optional)
Method
Preheat the oven to 180°C/gas mark 4.
Mix the peaches, cherries and goji berries with the maple syrup and mixed spice. Scatter them across the bottom of a deep soufflé or baking dish.
For the topping, mix together the oats, coconut oil, cinnamon, maple syrup and chopped Brazil nuts, if using, making sure everything is evenly distributed. You do not want the mixture to be too wet, as it will become heavy and stodgy. The idea is to create a crumbly topping.
Cover your fruit evenly with the oat mixture (the layer should be 3 to 4cm deep), and press it down gently. Bake the crumble in the oven for 35 to 40 minutes, or until the crust is golden brown.
Recipe courtesy of The Happy Kitchen by Rachel Kelly (£14.99, Short Books Ltd)
