It’s unsurprising that Lola Berry makes a mean berry crumble. This one, with macadamias and apples, is seriously good.
“I feel like I’m a bit of a pro when it comes to crumbles, and there are some sweet tricks I’ve learned from some pretty special people along the way. Adding citrus to the fruit is something I picked up from my mum, while including maca nuts in the topping (which I think makes it) is a trick that Julie, an ex-boyfriend’s mum, taught me—I’ve used it ever since!
The combination of macadamia nuts, oats and raspberries gives this treat some serious beauty-boosting credentials,” she told us.
Apple, Macadamia and Berry Crumble
DF | V | VG
4 large granny smith apples, peeled, cored and cut into
2 cm pieces
1 cup blueberries (fresh or frozen)
1⁄2 cup raspberries (fresh or frozen)
juice of 1 lemon
1 vanilla pod, split and scraped (or a pinch of vanilla powder)
1 teaspoon ground cinnamon
3 tablespoons coconut sugar
11⁄2 cups almond meal
1⁄2 cup macadamia nut meal
1⁄2 teaspoon ground nutmeg
1⁄2 cup coconut oil, melted
1⁄2 cup chopped macadamia nuts, activated if possible
1⁄2 cup rolled oats
coconut ice cream, to serve (optional)
Preheat the oven to 180°C.
Place the apple, berries, lemon juice, vanilla, 1⁄2 teaspoon cinnamon and 1 tablespoon of the coconut sugar in a baking dish (or individual ramekins), then use your hands to coat the fruit in all the lovely flavours.
Combine the almond meal, maca nut meal, nutmeg and the remaining cinnamon and coconut sugar in a bowl. Stir in the coconut oil, chopped macadamias and oats and mix well until the mixture resembles coarse sand.
Spoon the crumble mixture evenly over the fruit and bake for 40 minutes, or until the top is golden and the berries are oozing out a little bit. Serve with coconut ice cream, if you like, and make sure you have seconds (I always do)!