Fruit Crumble with Coconut Topping


It’s the time of the year again – apple picking, abundance berries in the market and fresh cranberries has started popping in the store shelves.  While the weather it is getting cooler, I am starting to bake again – the spices and the baking aroma will fill the house and of course it will make the house a bit extra warm as well.  Here is a recipe that is filled with fruits with a bit of twist on the topping to include a tropical hint.



  • ½ cup fresh cranberries
  • ½ cup fresh blueberries
  • 1 small granny smith apple
  • 1 tablespoon all-purpose flour
  • 2 tablespoons castor sugar
  • 2 tablespoon orange peel
  • 1 tablespoon orange juice

For the crumble topping:

  • ¼ cup almond meal/almond flour
  • 2 tablespoons desiccated coconut
  • 2 tablespoons rolled oats
  • 1 tablespoons all-purpose flour
  • 1 tablespoon castor sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon coconut oil


  • Preheat oven to 350 F
  • Peel and core the apples and chop into very small pieces
  • In a large bowl combine apples, cranberries, blueberries, sugar, all-purpose flour, orange peel, and orange juice.
  • Divide fruit mixture into 3 ramekins
  • To make the crumble topping, combine all ingredients and mix until it looks like coarse bread crumbles
  • Sprinkle topping over the fruit mixture and press gently
  • Place the ramekins on a cookie sheet and bake for about 30-35 minutes or the fruits are bubbly

3 thoughts on “Fruit Crumble with Coconut Topping

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