Apple, Raspberry & Vanilla Crumble

Winter nights are upon us and we don't know about you, but it's got us craving some serious comfort food! Crumble is such a classic British dessert and we've transformed it to give it the sweet deceits seal of approval. It's quick and easy to put together, and of course gluten-free, dairy-free, refined sugar-free and suitable for vegans. we use our Almond Butter Flapjack in the crumble, which give it a slight twist to the classic topping and the crunchy cashews are the perfect finish. This recipe makes 2 small pots as shown in the picture. We've thrown in a handful of raspberries but you can omit these and add in some extra apple.

Preparation time: 10 minutes
Cooking Time: 20 minutes


15g coconut oil
1 small apple, skin left on and cut into chunks
1 tbsp coconut sugar

10 raspberries
1/2 tsp coconut flour
1 tsp vanilla extract
3 tbsp ground almonds
80g Sweet Deceits Flapjack (pre-made)


Preheat oven to 180 degrees.

Place the coconut oil in a small pan over a medium heat and add the apples. Stir regularly for 10 minutes or until tender.

Turn the heat down to low and stir in the raspberries, coconut sugar and vanilla. Once combined, add in the coconut flour to thicken (if necessary, add another 1/4 tsp).

For the crumble topping

Place the pre-made almond butter flapjack into a small pan (with a small amount of coconut oil to prevent it from sticking) over a low heat and allow to soften. Once all separated, stir in the ground almonds to make the crumble topping.

Place the fruit mixture into dish and top with crumble. Chop up some cashews and sprinkle them on the top.

Bake in the oven for 20 minutes or until golden.

Serve with some ice cream (we like Booja Booja) for the perfect wholefood snack.