Berry Oatmeal Chocolate Chip Cookie Crumble

This is a little bit of an odd one today. I made this recipe over a year ago and I am 90% sure I posted it, I have no idea what happened to it I just realised a while ago that it was sitting in my drafts folder with a title and nothing else, the post was completely blank. I’ve kind of been putting off re-writing this, not that I’m really sure why but a year on I think it probably deserves to see the light of day and it’s strangely coincidental that in my last post I used the same bowl. Anyway, enough about my potential incompetence and on to this delicious crumble recipe. The whole point of this recipe was to turn (probably) my favourite cookie, oatmeal chocolate chip, which I actually made a couple months ago on here, into crumble, maybe I was just looking for an excuse to eat cookies for dessert and make it seem entirely acceptable because in my head crumble is healthy, doesn't matter what you add to it. Obviously fruit is always healthy so we have a winner! Perfect for autumn or fall and still perfect for summer although it’s definitely a lot more like autumn here especially as the ground is covered in leaves which sadly were soggy today due to the rain so you didn’t get that satisfying crunch as you walked over them it was more of a squelch. I like that word, squelch.

You will need 800-900g Berries, frozen or fresh 115g/4oz butter/margarine 4tsps honey/agave syrup 115g/4oz demerara sugar 115g/4oz plain flour 170g/6oz oats 150g dark chocolate

Side note You may want to drizzle some honey over the fruit before adding the crumble topping. I always find when you buy frozen berries they're usually a little more tart than the fresh ones, but this is entirely optional depending on your taste.

Preheat the oven to 180C/350F/Gas 4 Fill your dish with the berries and set aside. Place the butter and honey in a bowl and mix until combined, add in the sugar, flour and oats and mix again. Chop up the chocolate and add into the mixture until it’s evenly distributed. Put the cookie crumble mixture on top of the fruit so it’s completely covered. Cook for 30 minutes or until fruit is soft and crumble is golden brown. Serve with yogurt or ice cream.