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Crumbles are a shared passion of ours, they remind us of our childhood and family meal times. There’s something wonderfully comforting about this dessert. Our Healthy Twists recipe makes the traditional crumble wheat free and vegan.

Enjoy varying the fruit filling & the topping!

Prep time 20 minutes
Cooking time 15 to 20 minutes

Crumble topping
250g oats or try half oats & half desiccated coconut
130g of almonds
120g walnuts
250g jumbo oats
120ml maple syrup (grade A)
80g of coconut oil

Fruit Filling
500g apples – cooking or eating apples, cored & diced
300g plums – de-stoned and cut into quarters
200g blackberries
2 tbsp. maple syrup
1.5 tsp. ground cinnamon
1 heaped teaspoon of coconut oil
1 tbsp. of organic apple balsamic vinegar


Heat oven to 180 ° C

In a large pan place 1 heaped teaspoon of coconut oil, and melt over a medium heat.

Add all the fruit, ground cinnamon and apple balsamic vinegar. Stir regularly and simmer for 10-15 minutes until the apples soften slightly. When the fruit is cooked taste and if required add 2 tablespoons of maple syrup to sweeten. Remove from the heat and set to one side.

In a food processor pulse the almonds, walnuts and oats to make a rough crumble flour. Tip the crumble mix into a large mixing bowl.

Using a small saucepan gently melt the coconut oil and add the maple syrup and stir.

Pour the melted coconut oil and maple syrup over the crumble topping and stir until all crumble topping ingredients are combined.

Spoon the fruity filling into an ovenproof dish then evenly spread over the crumble topping.
Place in the centre of the oven and bake for 15 to 20 minutes until lightly golden.

If there is any crumble left cover and store in the fridge for up to 3 days or freeze in portions.