Apple Pear Crumble with Coconut Cream & Buckinola

There is nothing better than breakfast in bed on a Sunday morning when the whole house smells of delicious goodies. This is how you can feel if you make our delicious crumble this weekend – the perfect recipe for darker and cooler mornings. Enjoy this fruity, grain and gluten free crumble with a big dollop of coconut cream still warm or save it for the next day.

A warming and delicious way to enjoy our Buckinola!

You can even incorporate our Buckwheat granola to make the crumble – easy peasy. Have a go yourself and please let us know your thoughts and feedback in the comments below.


Fruit Mix

  • 5 small pears
  • 5 small apples
  • ⅓ cup blueberries
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon


  • ½ cup or 50g chopped nuts (I prefer almonds and hazelnuts) or our Buckinola
  • 5 cups rolled oats (gluten-free if needed)
  • 1/3 cup or 30g coconut flakes
  • 2 tablespoons rice malt syrup or 1 tablespoon honey
  • 2 tablespoons melted cold-pressed coconut oil
  • ½ teaspoon ground cinnamon

Coconut cream (or CoYo)

  • 1 tin of coconut milk (full fat)
  • 2 tablespoons rice malt syrup or 1 tablespoon honey

Instructions (nice and simple!)

Preheat your oven to 190 degrees.

Chop the fruits into little cubes and put them together with the berries, vanilla and cinnamon in an oven safe skillet pan or baking form.

Place the mixture already in the oven while the oven is preheating to warm up the fruit and get them a bit softer.

Chop the nuts in your food processor.

Place the chopped nuts or Buckinola if used into a bowl and add all of the remaining ingredients for the crumble topping. Mix everything until well combined, this works best using your hands.

Remove the fruit filling from the oven and pour the crumble topping evenly over the top. Sprinkle with extra cinnamon if you’d like and bake at 190 degrees 20-30 minutes. Check occasionally and be careful not to burn the crumble. You want the top golden brown and the fruit filling tender.

Whilst this cooks, make your coconut cream by removing the tin of coconut milk from the freezer. Scoop the creamy coconut (not the water, which can be used for a smoothie later) out of the tin and add it to your blender with 2 tablespoons of rice malt syrup. Blend the cream until smooth and place in the fridge until the crumble is finished.

When your crumble is golden and smells delicious remove from the oven and set aside to cool for 15 minutes (this will allow the crumble topping to get crunchy). Enjoy with a large dollop of the amazing coconut cream or CoYo.