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Apple and Raspberry crumble

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Apple and Raspberry Crumble

  • Medium


Serves 6



  • 5 red apples, chopped into bite – size chunks
  • 225 g fresh or frozen raspberries
  • 1 teaspoon cinnamon
  • Juice of half a lemon
  • Knob of butter
  • 30 ml filtered water



  • 100 g almonds
  • 100 g pecans
  • 30 g desiccated coconut
  • 30 g coconut flakes
  • ½ cup erythritol / xylitol granules
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 75 ml coconut or MCT oil or butter or ghee, melted




  • Preheat oven to 350 F / 180 C. Grease 6 individual small ramekins or an oven – proof casserole dish.
  • In a large bowl, toss the first four filling ingredients together.
  • Melt the knob of butter in a pot and then add the apple mixture, stirring through well to coat the mixture as evenly as possible. Allow the cinnamon to release its aroma and then add the water and cover the pot for a few minutes so that it steams and softens the apple chunks slightly. Allow to cool.
  • For the topping, pulse all the dry ingredients in a food processor until the nuts are chopped small, but not finely ground. Then add the oil and mix through thoroughly.
  • Divide the fruit mixture evenly across the ramekins or the base of the casserole dish so that they are about ¾ full (they will bake down quite a bit). Top the base mixture with the nut mixture and press down.
  • Bake for about 30 minutes, or until the top is golden and the fruit is soft.
  • Serve with whipped cream or coconut cream.
  • Whipped coconut cream is quite easy to make – place a can of coconut cream in the fridge overnight or into the freezer with beaters for 30 minutes ahead of making. Beat the cream on high until peaks form, for about 2 – 3 minutes. Add a teaspoon of powdered erythritol or xylitol syrup at the end, keeping the beaters running. Serve immediately or store in the fridge and then beat again briefly before serving.

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