Winter Berry Crumble

(Vegan, dairy-free, gluten and grain free)

Prep time 10 minutes, cook time 35 minutes


Preheat the oven on 180 degrees

Melt the coconut oil in the microwave, or in a small saucepan, once it has melted stir in the coconut sugar and almond essence to make a syrup like substance

In a bowl, mix the ground almonds, flaked almonds and sea salt together before adding the wet ingredients and stir until well combined

Cut the apples into small pieces and cook in a small pan over a medium heat with 1 tbsp of coconut sugar and 2 tbsp of water until soft, add the berries and cook for another five minutes

Begin assembling crumble in your pie dish by placing the fruit mix and topping with the crumble mix

Cook for 30-35 minutes until the fruit is cooked all the way through and the crumble topping is crisp and crunchy

Serve warm with lashings of blueberry (or strawberry) Nush


(For the crumble top)

50g ground almonds

50g flaked almonds

3 tbsp coconut sugar

50g coconut oil

1/2 tsp almond essence

Pinch of sea salt


(For the fruit layer)

1 apple

150g berries

1 tbsp coconut sugar

½ tbsp cinnamon