Zesty berrylicious crumble


I love breakfasts which taste like dessert, and this warming berry crumble is one of my favourite recipes of late (see my post on why eating a warm breakfast is important during colder months). It’s vegan, and low in fat. It’s also amazing for using up any leftover fruit, so if you don’t have the same berries you can substitute different ones, as well as include stone fruit such as peaches, plums, apricots etc.



Ginger berry layer:

  • 2 cups berries (I use fresh strawberries and frozen blueberries and raspberries)
  • 1inch knob of grated ginger (adjust amount to taste)
  • 2tsp cinnamon
  • 1tsp vanilla essence
  • Juice of 1/3 lemon (or 3-4tbsp packaged lemon juice)

Crumble (makes extra servings):


For the ginger berry layer:

  • Preheat oven to 160C
  • Chop the strawberries into small even pieces
  • Combine berries, ginger, cinnamon, lemon juice and vanilla essence in a bowl and mix until berries are well combined and coated
  • Transfer berry mixture to ramkins or heat proof tray



For the crumble:

  • Pulse the oats, dessicated coconut, coconut flour, quinoa flour, chia seeds and coconut sugar in a blender or food processor until the mixture is fine and crumbly (this should make extra crumble mixture which can be stored in an airtight container in the pantry for future use)
  • Melt the coconut oil in a pan over low heat and add your desired amount of crumble mixture (should be enough to cover the fruit) and mix the coconut oil throughout the crumble
  • Once the crumble mixture is coated in coconut oil, stir in the vanilla essence
  • Spoon this mixture over the ginger berry layer and press it down firmly



  • Bake for 30minutes or until golden brown
  • Serve hot with coconut/almond/soy yoghurt or icecream

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