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Sugar-free Apple Goldenberry Omega Crumble. (Vegan and gluten-free)

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Autumn has arrived! As the leaves turn golden orange, yellow and brown and the air turns crisp and cool, there’s nothing quite like a healthy and comforting crumble. This crumble makes use of seasonal apples and sweet, tart dried goldenberries.


How is this healthy? To start with, it is sugar-free by using stevia as the sweetener. The oat topping is supplemented with omega-3 rich flaxseed, vitamin E-rich sunflower seeds and protein boosting –protein powder. The fruity filling is supplemented with delicious anti-oxidant and fibre-rich goldenberries and also nutty chia seeds, which are a terrific source of omega-3, protein and fibre. And the best thing is, it tastes so good, no one will notice the difference!

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This crumble is also quick and easy to make. The magic trick is to toss the diced fruit in chia seeds; the seeds soak up the apple juice to form an effortless thick apple sauce. (The dried goldenberries soak up the apple juice too, forming plump chewy bites of gorgeousness!)

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You can make this crumble with coconut oil or vegan butter to keep it plant-based, or use regular dairy butter. Please note this will alter the taste of the crumble topping subtlety. By using gluten-free flour and rolled oats, this crumble is ideal for coeliacs too.


This crumble is super as a healthy pudding (perhaps with some custard or coconut cream or ice-cream) or served up at breakfast time (with some crème fraiche or Greek yoghurt). It keeps well in the fridge for 1 week, but also freezes well, making it ideal for batch cooking.

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Makes: 1 large crumble. Serves approximately 8

Preparation time: 15 mins

Cooking time: 45-50 mins


For the topping:

  • 85g oats (I like using a mixture of jumbo and instant oats for a more chewy texture, gluten-free if required)
  • 30g wholemeal flour (gluten-free if required)
  • 30g butter (vegan if required) or coconut oil, melted
  • 3 tbsp protein powder (soya bean, pea or whey; you can substitute for more oats if you have run out of protein powder)
  • 2 tbsp ground flaxseed
  • 2 tbsp sunflower seeds
  • Pinch of salt

For the filling:

  • 850g tart apples (cooking apples, Granny Smiths, Pink Lady work well). Peeled and diced into 2cm chunks.
  • 80g dried goldenberries
  • 40g stevia (you can use date syrup, agave or coconut sugar if you prefer).
  • Juice from half a lemon
  • 2 ½ tbsp chia seeds
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg



  • Preheat the oven to 180°C or 160°C Fan.
  • Make the topping. In a bowl mix together all the topping ingredients. Set aside.
  • Prepare the filling. Mix together the diced apples with the filling ingredients to ensure that there is an even distribution of spices and chia seeds.

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  • Transfer the filling into a large pie dish or deep-filled tray. Compress the filling down with a spatula.
  • Scatter the oat topping on top.
  • Pop in the oven for 45-50 mins until the topping is golden brown. If the topping browns too quickly, cover the crumble with silver foil whilst it finishes off baking.
  • Serve hot or cold.
  • I love serving this with coconut cream, or regular dairy-cream, custard or ice-cream (vegan ice-cream recipe elsewhere in this blog) as a pudding. This also makes a delicious breakfast with a scoop of Greek yoghurt or crème fraiche and a few berries.

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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