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Blackberry Crumble with Dairy Free Cream

Preparation Time
5 minutes

Cooking Time
25 minutes

4 - 6

Allergy Information
Lactose Free, Dairy Free, Vegetarian, Gluten Free, Wheat Free


  • 50g Lucy Bee Coconut Oil, cold
  • 100g gluten free plain flour (can use plain flour)
  • 100g ground almonds
  • 4 tbsp. maple syrup or honey
  • 500g blackberries
  • 200ml coconut cream
  • Dash of honey or maple syrup to sweeten to preferred taste
  • 1 tsp. desiccated coconut, optional


  1. Preheat the oven to 220C, 425 F, gas mark 7.
  2. Whiz the first 4 ingredients together in a food processor should look like coarse breadcrumbs.
  3. Put the fruit in a large shallow oven proof dish; sprinkle the topping over the fruit.
  4. Bake for 20 minutes, until cooked through.
  5. TO SERVE:
  6. Top with coconut cream and honey (if using).

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