Winter Nut Crumble Recipe with Cinnamon Streusel

A delicious gluten free, grain free, dairy free and refined sugar free Apple and Berry Crumble — perfect for cold winter days.

I love how easy it is to adapt clean-eating principles to favourite treats. It really does become more than a short-term plan — it becomes a way of cooking that keeps familiar flavours while removing gluten, grains, dairy and refined sugar.

Treats matter. A life without them would be dull, so I’m always pleased when I can recreate desserts that feel indulgent yet are made from wholesome ingredients.

This particular crumble was actually an accidental success. I’d been trying different grain-free cookie mixes and kept ending up with a mixture that was too crumbly to form cookies. One day I realised that the loose mixture would be perfect as a crumble topping — and that’s how this recipe was born.

The Crumble Filling

For the filling I combine chopped apples with mixed berries — strawberries, raspberries, blackberries, blackcurrants and redcurrants. In winter I use frozen mixed berries; they’re more affordable and work really well baked into the fruit base.

You can easily swap fruit depending on what you have: pears and plums are both lovely alternatives for a winter crumble. The chopped nuts in the topping are optional, but they add a satisfying crunch that contrasts nicely with the soft fruit.

This crumble is best served hot, straight from the oven. If you’re entertaining, it’s a comforting dessert that finishes the meal well — just be prepared to make extra, because people will want seconds.

Prep Ahead

The recipe is straightforward, but a few prep-ahead steps make it even easier. Chop the apples earlier in the day and keep them submerged in cold water in a sealed container to stop browning.

The crumble topping keeps very well in the freezer. Prepare the mixture, press the air out, and store it in a sealed bag or airtight container for several days. When you want to bake, let the topping thaw before scattering it over the fruit.

This also makes it simple to make individual crumbles in ramekins for a quick midweek treat.

So here’s my Nutty Winter Crumble — grain free, gluten free, dairy free and free of refined sugar. Serve with crème fraîche for a dairy option or whipped coconut cream for a vegan alternative. I’m confident even die-hard crumble fans will come back for seconds.

Ingredients

• For the fruit mixture:
• 4 small apples, chopped into small pieces
• 200g frozen mixed berries
• Juice of 2 clementines
• ½ tbsp vanilla extract
• 25g sugar
• For the crumble topping:
• 25g coconut oil
• 25g coconut sugar
• ½ tbsp vanilla extract
• 75g ground almonds (almond flour)
• 25g coconut flour
• 25g mixed chopped nuts

Instructions

1. Preheat the oven to 180°C.
2. Combine the chopped apples, mixed berries, clementine juice and vanilla extract in an ovenproof dish. Sprinkle over the coconut sugar and bake for 10 minutes.
3. While the fruit begins to cook, beat the coconut oil, coconut sugar and vanilla extract together with a hand mixer for 3–4 minutes. Stir in the ground almonds and coconut flour until combined, then fold in the chopped nuts.
4. Remove the fruit from the oven and evenly scatter the crumble mixture on top. Return to the oven and bake for 15 minutes, until the topping is golden and the fruit is bubbling.
5. Serve immediately with crème fraîche for a dairy option or whipped coconut cream for a vegan alternative.

Notes

The crumble mixture can be made ahead and stored in the freezer in an airtight container or sealed bag. Thaw before using. This makes it simple to assemble and bake individual portions whenever you like.