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
Imperial
Metric

Ingredients

Topping

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    1/3 cup pecans

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    1/3 cup hazelnuts

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    1/3 cup shredded coconut

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    1/2 tsp cinnamon

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    1/2 tsp nutmeg

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    Pinch of sea salt

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    1 tbs coconut oil

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    1 tbs honey

Berries

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    2 cups mixed berries 

Method

Main Dish

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    Pre-heat your oven to 350F.

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    Place the berries into 4 x 1 cup ramekins or one large oven safe dish.

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    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.

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    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

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

Note

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    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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