This isn’t just a comforting dessert, it’s a thoughtfully balanced dish that brings together fibre, healthy fats, protein and natural sweetness.
Apples and blueberries provide fibre and antioxidants to support digestion and overall health.
Oats and buckwheat offer slow-releasing carbohydrates for sustained energy.
Almond flour and walnuts contribute healthy fats and a small boost of plant-based protein.
Coconut sugar adds sweetness with a slightly lower glycaemic impact than refined sugar.
It’s the kind of recipe that feels indulgent yet still supports your body, making it ideal as a nourishing snack, breakfast or dessert.
What You Need:
Filling
3 large Granny Smith apples, sliced
200 g blueberries
½ cup coconut sugar
2 tbsp cornstarch
1 tsp speculoos spice
(or substitute with: ¼ tsp each cinnamon, ginger, nutmeg, cloves)
1 tsp vanilla essence
2 tsp lemon juice
Pinch of salt
Crumble Topping
100 g rolled oats
100 g almond flour
60 g buckwheat
125 g coconut sugar
1 tsp cinnamon
1 tsp baking powder
1 tsp vanilla essence
50 g chopped walnuts
100 g coconut oil, melted
Method
Preheat the oven to 180°C.
Prepare the filling
In a large bowl, combine the sliced apples and blueberries.
Add the coconut sugar, cornstarch, spice, vanilla, lemon juice, and a pinch of salt.
Mix until the fruit is well coated.
Assemble the base
Transfer the fruit mixture into a baking dish, spreading it out evenly. A slightly rustic finish is perfectly fine.
Prepare the crumble topping
In a separate bowl, combine all the dry ingredients.
Pour in the melted coconut oil and mix until the texture becomes slightly sticky and begins to form clumps.
Top and bake
Evenly scatter the crumble over the fruit and press down with a spatula.
Bake for 45-55 minutes, or until the topping is golden and the fruit is bubbling.
