For this crumble I'm using strawberries and rhubarb, but feel free to swap them out with any summer fruit like plums, apples, berries and peaches!

By swapping out the plain flour with wheat bran and LSA, which not only has a great nutty flavour, crunchy and texture, it’s packed full of nutrients and is relatively low in calories.

I just love making this crumble and if you have any crumble mix left over just pop into a jar and use it next time.

Summer rhubarb and strawberry crumble (serves 6)

Crumble mix

2 cups wheatbran

1 cup LSA

½ cup brown sugar

1 cup plain flour

1 cup dates

200g butter

6 tsp 100% Nutz dark chocolate peanut spread

Preheat oven to 170*C. Blitz all of the ingredients until just combined. Spread the mix out on 1 large or 2 small baking trays. Bake for 15 minutes, remove from oven, turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool.

Rhubarb mix

3 cups chopped rhubarb

2 punnets strawberries, hulled

2 Tbsp sugar

2 Tbsp water In a large saucepan, bring the above ingredients to a simmer, then cook until soft, stirring occasionally. To serve: Put 2-3 big spoonfuls of the rhubarb mix into 6 average sized glasses (about 300ml capacity), then top with the same amount of the crumble mix. Put 1 tsp of the 100% Nutz spread on top of each crumble and serve.