Crunchy Crumble

This delicious dessert is a plant-based alternative to a traditional crumble, and pairs perfectly with creamy raspberry ripple yoghurt! A perfect plant-based dessert to enjoy in the summer sun, full of juicy fruits.

  • Preparation Time: 20 minutes
  • Cooking Time: 22 minutes


Servings: 10 children

For the crumble top

  • 360 g
  • 185 ml
  • 125 g
    Demerara sugar

For the berries

  • 625 g
    Frozen berries defrosted
  • 390 g
    Eating apples peeled, decorated, cut into chunks
  • 75 g
    Caster sugar

For the yoghurt

  • 90 g
    Frozen raspberries defrosted
  • 18 g
    Caster sugar
  • 210 g
    Plant-based yoghurt


  1. To make the topping, mix all all the topping ingredients in a bowl until thoroughly combined.

  2. To make the filling, combine the berries, apples and sugar and place in an ovenproof dish.

  3. Press down lightly to create an even, flat surface.

  4. Spread the topping over the fruit in an even layer, pressing down lightly.

  5. Bake in a 200°C oven for 25 minutes, or until the topping is lightly browned and the fruit mixture starts to bubble up the sides.

  6. To make the raspberry ripple yoghurt, blend the raspberries with the sugar and yoghurt in a mini food processor.

  7. Press the resulting sauce through a sieve with the back of a spoon to leave behind the seeds. Discard the seeds.

  8. Swirl the raspberry sauce into the yoghurt to create a ripple effect.

  9. Serve the crumble warm, at room temperature or chilled.


TOP TIP: Use different fruits for the crumble, such as rhubarb, blackberries and gooseberries, to give seasonal variations. With more sour fruit, such as rhubarb and gooseberries, the sugar content will need to be raised.

Courses: Dessert
Cuisines: British
Keywords: Crumble

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