Prep: 10 mins

Cook: 15-20 mins

Yields: 4 servings

This delicious berry crumble is perfect on a cold winter's night. Topped with a nut and coconut crumble, it is delicious served with vanilla ice cream.

Berry Crumble Recipe 786x1048



  • 1/3 cup pecans
  • 1/3 cup hazelnuts
  • 1/3 cup shredded coconut
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of sea salt
  • 1 tbs coconut oil
  • 1 tbs honey


  • 2 cups mixed berries


Main Dish

  • Pre-heat your oven to 350F.
  • Place the berries into 4 x 1 cup ramekins or one large oven safe dish.
  • Place the pecans, hazelnuts, coconut, cinnamon, nutmeg and salt into a food processor. Blitz until finely chopped or at a consistency you like. Add in the coconut oil and honey and blitz until well combined.
  • Scoop the topping onto the berries and place in the oven for 15-20 minutes or until the berries are bubbling and the topping is golden. Serve.

To Serve

  • This is delicious served with my vanilla ice cream or a scoop of whipped coconut cream.


  • Nuts can burn easily so if you have a fast oven, keep an eye on them to ensure the topping doesn’t burn.  You can cover them with aluminium foil if they are browning too quickly.

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5 thoughts on “Berry Crumble”

    1. Hi Megan
      You can use either! I like to use fresh berries in summer when they’re available, and then use frozen berries in the colder months when they’re not growing fresh.
      Kind regards

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