Pink lady apple and berry crumble

This crumble is one of my go-to recipes for casual dinner parties. It’s such a crowd-pleaser and you can experiment with different flavours in both the fruit layer and the crumble. It comes together in just 10 minutes and can easily be made a day in advance.

Despite being vegan, dairy-free and gluten-free, the crumble has a wonderful butter-y texture and the nuts and seeds give it a beautiful crunch. Crumbles work so well as dessert dishes, however this recipe is super-satisfying as a mid-day snack or even breakfast! With nuts, oats, seeds and fruit and natural sweeteners, this dish is really bursting with goodness. Your kitchen will smell amazing too!


This recipe can also be amended to suit the seasons; I tend to add more spices like nutmeg and ginger around Christmas-time, and use in-season strawberries in the summer.

Personally, I like to use pink lady apples as they have a naturally sweet and almost pear-like flavour. You can use any other cultivar of apple or pear you choose, just be aware that cooking apples will tend to require more sweetener.

Enjoy x


Fruit layer:

  • 3 large pink lady apples (or another type of apple/pear of your choice)
  • 3/4 cups water (180ml)
  • 1-2 tablespoons lemon juice
  • 2 tablespoons maple syrup (honey if non-vegan)
  • 1/3 cup coconut/brown sugar (approx. 60g-70g)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger (optional)
  • 450g frozen berries – blackberries and raspberries work well

Crumble layer:

  • 1 and 1/3 cup porridge oats (120g)
  • 1 cup ground almonds (120g)
  • 1/2 cup coconut oil, melted (120ml)
  • 3 tablespoons maple syrup (honey if non-vegan)
  • 1/3 cup coconut/brown sugar (approx. 60g-70g)
  • 1/2 cup flaked almonds (45g-50g)
  • 1/2 cup chopped nuts (50g)
  • Optional: pumpkin seeds, flax seeds



  • Preheat oven to 180 degrees celsius (170 degrees if using a fan-oven). Set aside a deep pie dish suitable for 5-6 portions.
  • Peel and slice the apples about 1/2 centimetre in thickness.
  • Place the apples into a medium-sized saucepan with the water, lemon juice, honey, sugar, cinnamon, nutmeg and ginger (if using). Stir to ensure an even distribution of sweetener and spices over the fruit. Cover and place on a medium-heat.


  • Meanwhile, make the crumble. Place the ground almonds, sugar and 1 cup of the oats in a bowl and mix. Pour over the melted coconut oil and the honey and mix – it’s best to use your fingertips here to mix to ensure the coconut oil is evenly distributed.
  • Add in the chopped nuts and any other seeds of your choice. Set aside.


  • After the apples have been softened (10-15 minutes), strain off the liquid. This is important as the berries will release moisture during baking. Place the softened apples into your dish and spread the frozen berries over the top.
  • Sprinkle your prepared crumble over the top and spread out evenly. Sprinkle over the remainder of oats and flaked almonds.


  • Bake in the oven for 35-40 minutes until nicely golden on top. This is delicious served warm with some coconut yoghurt or some cream.




Happy baking!




2 Comments Add yours

  1. Conni says:

    Never thought about using oats! Thanks for the idea!


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