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Apple & Berry Summer Crumble

With the bold flavours of Almond & Pecan Crunch bringing some extra nuttiness to the party, this tasty crumble by @naturally.bethany is a guaranteed crowd pleaser for a post-Sunday lunch. 


  • 200g Rollagranola Almond & Pecan Crunch
  • 80g buckwheat flakes 
  • 80g desiccated coconut
  • 3 tbsp coconut oil 
  • 100ml maple syrup
  • 2 tsp ground cinnamon

Fruit Layer:

  • 3 larger cooking apples (cut into small chunks)
  • 300g berries (I used frozen mixed bag of summer berries)
  • 1tbsp maple syrup
  • 1tsp ground cinnamon
  • juice of 1/2 lemon
  • Vanilla ice cream to serve


  • Start by making your fruit layer - add the berries, apples, syrup, cinnamon and lemon juice to a pan and heat on a low heat until the fruit has broken down
  • In a separate pan, heat the coconut oil. Once melted, pour into a bowl and add the granola, buckwheat flakes, coconut, cinnamon and maple syrup - stir to combine
  • Layer the fruit mixture into a baking dish and top with the crumble, pressing down with a fork slightly.
  • Bake in a preheated oven around 170 for around 30 minutes until golden on top. 
  • Serve in bowls with vanilla ice cream.
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