Healthy mixed fruit crumble with vanilla cashew cream

fruit crumble
Healthy fruit crumble with a dairy free cream made from cashews.

Loaded with nutrition from whole foods such as fruit, oats, coconut, chia seeds and nuts this fruit crumble is healthy enough to eat for breakfast!


For the filling:

2 Cups / 280g frozen blueberries

1 Cup / 150g frozen pitted black cherries

1 Cup / 150g frozen blackberries, raspberries, chopped apples (whichever fruit you would like to add in)

4 Tablespoons of water

4 Tablespoons of maple syrup

4-6 Drops or 1 teaspoon of vanilla extract

4 Tablespoons of chia seeds

Put all of the fruit and water into a pot and heat gently for 5-10 minutes until all the fruit have softened, let the mixture cool down a little then place 1/3 of the fruit and most of the water into a blender and blend to form a puree. Add this back into the pot with the fruit and stir in the rest of the ingredients – maple syrup, vanilla and chia seeds. While the chia seeds are working (it will take them 10 minutes to start gelling the mixture together) you can start the crumble and cashew cream.

For the crumble:

2 Cups / 150g whole oats

1/3 Cup / 35g ground almonds

1/2 Cup / 35g desiccated coconut

4 Tablespoons of coconut oil (solid measure)

3 Tablespoons of maple syrup

4-6 Drops or 1 teaspoon of vanilla extract

Start by placing the coconut oil in a mini bain marie to melt (a ramakin or small bowl placed on top of a cup of boiled water works great). Pulse the oats, ground almonds and desiccated coconut in a food processor to mix together, when the coconut oil has melted add it into the food processor along with the maple syrup and vanilla extract then pulse everything together till well combined.

Place the fruit mixture into a dish and layer the crumble on top, bake at 180 C for approximately 15 minutes. Store any leftovers in the fridge, it should keep well for a week.

Vanilla cashew cream

1 Cup cashews soaked in water for 4-6 hours

Water – about 1/2 cup or less

4-6 Drops  or 1 teaspoon of vanilla extract

1 tablespoon of maple syrup

Drain the water from the soaked cashews and add everything into a blender jug, add the water a little at a time so you can judge how thick or thin you want the cream. If you don’t have a high speed blender then you may need to add a bit more water to get the mixture moving. Chill in the fridge before serving.


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