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Strawberry, apple & coconut summer crumble

It may be 30 degrees out but who says you can't eat crumble in the summer? This take on a winter classic dessert is crammed full of fresh strawberries, healthy fats, protein and has all the tastes of summer in a bowl.

Gluten free | refined sugar free | vegan



2 punnets of strawberries

4 apples

juice of 1/2 a lemon

1 tbsp maple syrup

1 tsp ground ginger


1.5 cups of GF oats

2/3 cup ground almonds

1/4 cup desiccated coconut

3 tbsps coconut sugar

1 tsp cinnamon

1/4 cup coconut oil

2 tbsps maple syrup


1. Preheat oven to 190C.

2. Chop strawberries in half and apples into 1cm slices and add them to a 8x12 inch (approx) dish.

3. Add the maple syrup, lemon juice and ginger and toss to coat.

4. Mix the oats, almonds, coconut , coconut sugar and cinnamon in a

mixing bowl.

5. Add the coconut oil and maple syrup and mix until crumbly.

6. Spread over the fruit mixture, covering completely.

7. Bake for 25-30 or until golden and the fruit has softened (test by

inserting a knife).

8. Serve with yoghurt, custard (I like Oatly) or whatever you fancy.

  • Use fresh strawberries and apples if you can, frozen berries will work as well but the filling will be quite watery when cooked

  • Other summer fruits that work well are blackberries, blueberries, cherries, peaches and raspberries

  • Adjust the spices to suit your taste, I like a subtle hint of spice so as not to overpower the caramel flavour the coconut sugar gives the crumble topping but you do you...



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