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+ servings

Healthy Crumble (Low Carb; Paleo)

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free, Grain-free, Paleo, SCD, GAPS
5 from 7 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4
Author Vicki Montague, the Free From Fairy


  • For the topping:
  • 60 g almonds
  • 60 g pecans
  • 1 tbsp coconut oil - or vegetable oil of your choice
  • 1 tbsp rice syrup - or maple syrup or honey depending on your diet restrictions
  • 1/2 tsp mixed spice
  • For the base:
  • 400 g tinned peaches - drained and rinsed
  • 120 g mixed berries - I used Icelands frozen ones
  • 4 drops stevia - mine was vanilla flavoured. You could use an alternative sweetener


  • To make the topping place the nuts into a small chopper and whizz until you have a fine 'breadcrumb' like texture
  • Add the coconut oil, rice syrup and mixed spice and whizz again to combine
  • Spread the mixture out onto a baking tray and place under a grill at high heat for around 8 minutes, watching and stirring it around all the time to prevent it burning. You want it to be nice and brown but not burnt!
  • Whilst the topping is browning, chop the peaches into small pieces and add to a saucepan with the frozen berries. Simmer for 15 - 20 minutes until thickened and the fruit is soft
  • Check the sweetness, and if required add a few drops of stevia, or a little of your chosen sweetener. I found four drops of stevia was sufficient, you may want more
  • To assemble the pudding divide the cooked fruit between four little dishes. Divide the topping into four and sprinkle over the top
  • Serve either hot or cold with a dollop of coconut yoghurt if you fancy


Nutrition information is for guidance only.

Nutrition (Approx)

Calories: 288kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 373mg | Fiber: 6g | Sugar: 15g | Vitamin A: 340IU | Vitamin C: 7.3mg | Calcium: 60mg | Iron: 1.3mg