Sugar Free Crumble

Berry Crumble

Sugar Free Berry Crumble

I love making this lush berry crumble; it takes minutes to prepare and can be served warm or cold with custard, thick natural yoghurt, a light drizzle of coconut cream, el naturale or with ice-cream if the whole sugar-free thing isn’t your cup of tea.

The use of frozen berries means it’s super quick to prepare and the crumble topping can be personalised to suit your preferences or what’s in your pantry. Hazelnuts, macadamia’s and pistachios are personal favourites of mine, although this combination with the coconut and almonds is delicious!

Ingredients – berries

  • 600g of McCain’s Season’s Choice Four Berry Mix
  • 1/3 cup of honey or rice malt syrup

Ingredients – crumble

  • 1/3 cup rolled oats
  • 1/3 cup of desiccated coconut
  • 1/3 cup of slivered almonds
  • ½ tsp of ground cinnamon


  1. Place berries and honey in a saucepan over a medium-low heat and allow to gently simmer for 10-15 minutes or until berries are defrosted and have released their juices.
  2. Meanwhile, combine oats, coconut and almonds in a saucepan over a medium-low heat, stir well to combine and allow to toast for 5 minutes, or until golden stirring regularly. Stir through cinnamon.
  3. Divide berry mixture between teacups, top evenly with crumble mixture and serve.


Almond, Coconut and Raspberry Slice

Raspberry, Almond and Coconut Slice 1

I am not much of a baker. It think it’s the pressure of non-success if you don’t follow the recipe. Things might not rise or bind and then you’ll be left with a pile of sweet goop. That being said, I decided to give baking another shot over the weekend and make Raspberry, Almond and Coconut Slice. Lucky I did because it is DELICIOUS! It is tasty, moist and moreish – everything you want in slice. 

This slice is gluten free and it can be dairy free with a simple recipe tweak. Also, if raspberries aren’t your thing you’re crazy you can replace them with blueberries or choc-chips.


  • 1 ½ cups of almond meal
  • 1 cup of caster sugar
  • ¾ cup of desiccated coconut
  • 4 eggs
  • 2 tsp of vanilla extract
  • 150g of butter – melted and cooled (use Nutalex if you are making it dairy-free)
  • 1 cup of McCain Season’s Choice Raspberries – thawed


  1. Preheat oven to 180C and line a 20m baking tin with baking paper.
  2. In a large bowl combine the almond meal, coconut and sugar; using a whisk to remove all lumps.
  3. In a medium bowl, whisk the butter, eggs and vanilla until well combined.
  4. Add the butter mixture to the almond meal mixture and stir until smooth and free from lumps.
  5. Slowly pour the mixture into the prepared tin and dot the top with McCain Season’s Choice Raspberries.
  6. Bake for 40-45 minutes or until golden and a test skewer removes clean from batter.
  7. Remove from oven and allow to cool in pan for five minutes before transferring to a wire rack to cool completely.