Carrot Crumble

Carrot Crumble Recipe

Looking to cook a quick dessert in 20 minutes? Well, this delicious yet healthy Carrot Crumble recipe can be baked in just a few minutes. It will definitely make up for a perfect dessert after a relishing meal.

Cooking time
25 min


    Carrot Nut Filling


    • 2 cups grated carrots
    • 5 dates, chopped
    • 3 tablespoon cashew nuts, chopped
    • 2 tablespoon raisins
    • 1 tablespoon ghee
    • 225 ml skimmed milk
    • 50g jaggery powder
    • 1/2 teaspoon cardamom powder


    Crumble Topping


    • 1 Packet Saffola Fruit & Nut Oats Strawberry Surprise
    • 20g brown sugar
    • 25g ghee chilled, grated

How to make Carrot Crumble

    Carrot Nut Filling


    • Heat 1 tablespoon ghee in a heavy bottom non-stick pan. Add the chopped nuts and saute over low heat until light brown
    • Add the carrots and saute until they start releasing juices, and become lightly coloured. Now add milk, jaggery powder and cardamom powder, and stir well so that the ingredients mix well
    • Reduce to a simmer, cover the pan, and let it cook until all the milk has been absorbed, and ingredients have formed a homogenous mixture. Taste and adjust sweetness if required. Leave to cool for 10-15 minutes
    • Pre-heat the oven to 180C. Lightly grease 4 ramekins


    Crumble Topping


    • Take a fork and toss the oats, sugar and ghee together to make a crumble topping




    • Divide the carrot mixture between 4 lightly greased ramekins. Divide the topping over each, spread to cover the top, and press gently
    • Bake for approximately 20-25 minutes, until lightly coloured on top




    •  You may serve the crumble in ramekins by topping with cream or custard of your choice

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Apr 17, 2015

Average: 4 (1 vote)
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