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Your body will love this omega rich Fruit Crumble

Topping Ingredients

Filling Ingredients

  • 850g tart apples (cooking apples, Granny Smiths, Pink Lady work well). Peeled and diced into 2cm chunks
  • 80g dried goldenberries
  • 40g stevia (you can use date syrup, agave or coconut sugar if you prefer)
  • Juice from half a lemon
  • 2 ½ tbsp chia seeds
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg

This crumble is also quick and easy to make. The magic trick is to toss the diced fruit in chia seeds; the seeds soak up the apple juice to form an effortless thick apple sauce. (The dried goldenberries soak up the apple juice too, forming plump chewy bites of gorgeousness!)

You can make this crumble with coconut oil or vegan butter to keep it plant-based, or use regular dairy butter. Please note this will alter the taste of the crumble topping subtlety. By using gluten-free flour and rolled oats, this crumble is ideal for coeliacs too.

This crumble is super as a healthy pudding (perhaps with some custard or coconut cream or ice-cream) or served up at breakfast time (with some crème fraiche or Greek yoghurt). It keeps well in the fridge for 1 week, but also freezes well, making it ideal for batch cooking.

How is this healthy? To start with, it is refined sugar-free by using stevia as the sweetener. The oat topping is supplemented with omega-3 rich flaxseed, vitamin E-rich sunflower seeds and protein boosting – protein powder. The fruity filling is supplemented with delicious anti-oxidant and fibre-rich goldenberries and also nutty chia seeds, which are a terrific source of omega-3, protein and fibre. And the best thing is, it tastes so good, no one will notice the difference!

Goldenberry crumble 9


  1. Preheat the oven to 180°C or 160°C Fan.
  2. Make the topping. In a bowl mix together all the topping ingredients. Set aside.
  3. Prepare the filling. Mix together the diced apples with the filling ingredients to ensure that there is an even distribution of spices and chia seeds.
  4. Transfer the filling into a large pie dish or deep-filled tray. Compress the filling down with a spatula.
  5. Scatter the oat topping on top.
  6. Pop in the oven for 45-50 mins until the topping is golden brown. If the topping browns too quickly, cover the crumble with silver foil whilst it finishes off baking.
  7. Serve hot or cold.
  8. I love serving this with coconut cream, or regular dairy-cream, custard or ice-cream (vegan ice-cream recipe elsewhere in this blog) as a pudding. This also makes a delicious breakfast with a scoop of Greek yoghurt or crème fraiche and a few berries.