For the crumble topping:

  • 100g ground almonds
  • 100g oats (use GF if needed)
  • 2 tbsp ground flaxseed
  • 2 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • 1 tsp ground cinnamon
  • 1tsp ground ginger


For the fruit base:

  • 2 large cooking apples
  • 1 handful frozen raspberries
  • 100ml approx boiling water
  • A small handful of raisins



  1. Preheat oven to 180C.
  2. Peel, core and slice the apples.
  3. Place the apples in a saucepan & add the water.
  4. Put the lid on the saucepan & allow to simmer on a low heat for 15 minutes until apples are soft and disintegrating.
  5. Place the frozen raspberries, raisins and remaining apple puree in a small baking dish & smooth out level (I used an 18cm x 13cm ceramic dish).
  6. In a mixing bowl, mix together the ground almonds, flaxseed, oats, ginger and cinnamon.
  7. Melt the coconut oil and maple syrup in a small saucepan.
  8. Pour the coconut oil and maple syrup over the oat mixture.
  9. Mix well and then layer the topping over the fruit base.
  10. Bake for 20-30 mins until golden brown

Storage: will keep in fridge for up to 1 week.

Options: swap the raspberries for any other fruit such as rhubarb or blackberries. Great served with natural yoghurt or with milk at breakfast.

Leave a Comment