Coconut Fruit Crumble

crumble coconutSatisfying, delicious and warming, yet without the heaviness some crumble recipes can carry with them, this dessert / breakfast / anytime dish is full of fibre, plant based proteins, healthy fats, and no refined carbohydrates. The combination of ingredients mean this recipe is gluten free, suitable for anyone following a vegan diet, and is genuinely a pretty good breakfast option, since the balanced levels of fats, proteins and low sugars will keep you full for longer, without craving something sweet an hour later.

After a few months of unusually hot and sunny weather in the UK (some might just call it Summer….), a few days of cooler temperatures and rain was actually quite welcome, and was a reminder of the cosy evenings, warming meals and all round comfort of Autumn on the way. If you’re inspired to get a head start on your healthier comfort food creations, practice with this and enjoy!


Serves 6-8

  • 4 apples, chopped into small cubes
  • 2 pears, chopped into small cubes
  • 1 large handful berries (fresh or frozen)
  • 2-3 tbsp pure maple syrup or agave nectar (optional)
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • 1 cup coconut flour
  • 1 small handful shredded coconut or coconut chips
  • 1 small handful mixed seeds
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • pinch of good quality salt
  • 1 tbsp coconut sugar (optional)
  • small drizzle of olive oil



Preheat the oven to 180 C

In a baking dish, add the chopped apple and pear, berries, 2 tsp of your chosen sweetener if using, 1 tsp cinnamon, and the rest of the spices

Mix well and spread evenly throughout the dish

In a separate bowl, mix the flour, shredded coconut, mixed seeds, 1 tsp cinnamon, baking powder, salt and coconut sugar if using, mix with a fork or whisk to combine everything

Add the coconut oil, and use your fingertips to pinch and crumble the oil with the other dry ingredietns to create the topping for the crumble

Spread this mixture over the apple, pear and berries and pat down evenly

Sprinkle on a little more coconut sugar if you like, and a drizzle of olive oil to make the top crispy

Place on the bottom rack of the oven and bake for roughly 30 minutes. Check on the crumble at around 20 as it’s likely to be done sooner. You’ll know it’s ready when you can smell the aromas of fruit crumble, and see that the top has browned

Remove from the oven and leave to cool for a couple of minutes, serve hot or store in the fridge for 3-4 days



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