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Everyone loves a homemade crumble, especially on a rainy autumnal day. This one is made with crispy Irish cooking apples – plentiful just now – and the last of the season’s blackberries. Topped with a wholesome gluten free, dairy free crunchy topping, this crumble is simply delicious. The grains used in the crumble mixture are high in protein as well as gluten free, so this dish is suitable for those who are diabetic or on a low GI diet, although controlling portion size is advisable.

Serves approximately 6-8, depending on baking container used.


  • 1 kilo cooking apples
  • 150 – 200 grams coconut sugar or rapadura, or 100-120 grams of stevia erylite or xylitol if diabetic or on low-GI diet
  • 500 grams blackberries or blueberries (fresh or frozen)

Cinnamon Crumble

  • 200 grams quinoa flakes, millet flakes or gluten-free jumbo oats (or mixture of all 3)
  • 100 grams coconut flour
  • 50 grams ground almonds
  • 100 grams coconut sugar or rapadura or muscavado, or 60 grams stevia erylite or xylitol if diabetic or low GI
  • 50 grams chopped hazelnuts or almonds
  • 2 small teaspoon cinnamon
  • 150 grams raw coconut oil or butter
  • Gluten free: use raw coconut oil
  • Diabetic friendly: Use stevia-erylite or xylitol
  • Low GI: Use stevia-erylite or xylitol
  • Family Friendly
  • Wheat Free
  • Easy
  • Vegan: Use raw coconut oil
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  1. Preheat oven to 170 C. Peel, core and chop apples into thin slices then place in a saucepan with sugar and a little water. Gently stew until apples are semi soft and sugar has melted (about 10 minutes). Allow to cool slightly and add in blackberries. Allow to sit for a few minutes, check for sweetness and adjust if needed.
  2. To make crumble, combine all dry ingredients in a bowl and gently rub in the coconut oil or butter with your fingers. The mixture should become slightly moist & crumbly.
  3. Place apple and blackberry mixture into individual ramekin dishes or a large ovenproof dish. Cover well with crumble mixture. Bake for about 20-40 minutes, depending on size of crumble, or until topping is nice and golden and the fruit starts to bubble from beneath. Serve with crème fraiche, Greek yoghurt or soya yoghurt.

Maggie’s Tips


  • Instead of coconut flour and almond flour mixture for the crumble mixture you can use 150 grams of a good gluten free flour mix, or whole-meal spelt flour if you have no need to avoid gluten.
  • Diabetic friendly version: use stevia-erylite or xylitol.
  • Use any fruit in season, such as rhubarb, pear, any berries
  • Dairy free / Vegan: use coconut oil
  • Both the crumble and fruit can be made up in advance and frozen seperately for baking at another time.