HeLa High Fibre Fruit Crumble

HeLa's High Fibre Crumble is delicious and filled with fibre to support healthy digestion.

We used HeLa Organic Prebiotic Inulin as a fibre boost. It's a great ingredient to use to sub for some flour or sugar in any of your recipes. We were so grateful to have fresh Ontario Peaches and Blueberries to use to make this showstopping summer dessert. It also works great for breakfast with a dollop of Greek Yogurt to increase protein.

Peach and Blueberry Filling

• 4 ripe medium peaches (pitted and sliced)
• 1.5 cups fresh blueberries
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp flour of choice
• 1.5 tbsp inulin fibre powder
• 2 tbsp maple syrup or coconut sugar (optional, for extra sweetness)
• 0.5 tsp ground cinnamon 

Oat Crumble Topping

• 1 cup rolled oats (certified gluten-free if needed)
• 0.5 cup flour of choice
• 2 tbsp inulin fibre powder
• 2 tbsp coconut sugar or brown sugar
• 0.25 tsp salt
• 0.25 cup melted coconut oil or unsalted butter
• 0.5 tsp vanilla extract 

Step-by-Step Instructions

1. Preheat oven: Set your oven to 350°F (175°C). Grease an 8x8-inch baking dish.
2. Toss the fruit: In a large bowl, gently combine the sliced peaches, blueberries, lemon juice, lemon zest, flour, cinnamon, inulin powder, and sweetener until the fruit is evenly coated. Transfer the mixture into your prepared baking dish.
3. Make the topping: In a separate medium bowl, mix the rolled oats, flour, inulin powder, sugar, and salt. Stir in the melted coconut oil (or butter) and vanilla extract until large, moist clumps form.
4. Assemble: Spread the crumble topping evenly across the peach and blueberry fruit layer.
5. Bake: Bake for 35 to 40 minutes, or until the fruit is bubbling at the edges and the oat topping is golden brown. 
6. Cool and serve: Let the crumble rest for 15 minutes to allow the fruit juices to thicken before serving warm.