Summer Berry Crumble with a Peanut Butter Crumb

Serves: 4-6

You will need

For the berry filling

1 cup strawberries sliced
1 cup blackberries
1 cup cherries – pitted and halved
1 tbsp coconut sugar
1/2 tsp almond essence
1/2 vanilla syrup or extract
1/2 tsp all spice
1-2 tbsp peanut butter (optional)

For the peanut butter crumble

1 cup ground almonds
1/2 cup chopped nuts (I used hazelnuts)
1/4 cup rice flour (or flour of choice)
2 tbsp ground flax seed
1 tsp baking powder
1/2 tsp sea salt
1/2 organic cup peanut butter or nut butter of choice
4 tbsp maple syrup
1/2 tsp almond essence


1 Preheat the oven to Gas mark 4/180c. Line a medium skillet pan (I used a 20cm) or medium flan dish with baking paper so that the baking paper is higher than the top rim.

2 Add all the chopped fruit to a large bowl and add in the coconut sugar, almond essence, vanilla syrup and all spice. Stir gently to combine.

3 Transfer the fruit to base of the skillet pan or dish.

4 Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flax seeds, baking powder, and salt).

5 In a small bowl, mix together the peanut butter, maple syup, and almond essence. Add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).

6 For extra peanuttyness add dollops of peanut butter to top of the fruit mix. Then crumble the crumble topping on top. Bake at gas mark 4/350F/180c for 25-30 minutes – its ready when the topping is golden.

7 Remove from the oven and allow to cool a little.

8 Top work more strawberries, vegan Icecream and mint.

Recipe courtesy of Niki Webster, founder of 

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