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Berry and Pistachio Crumble

A perfect winters dessert that can be whipped up and ready in half an hour!
Happy sprouting, baking and cooking!

x Danielle

Berry and Pistachio Crumble


500g frozen mixed berries
2 tablespoons of raw honey
1 cup of almond meal
1 cup of pistachio nuts
1/2 cup of dried apricots
1/4 cup of coconut palm sugar
1/4 extra virgin olive oil
zest of 1 orange


Preheat the oven to 200 degrees.

Spread the frozen berries into the bottom of a ceramic pie dish, drizzle evenly with the honey and pop into the oven for 10 minutes.

While the berries are in the oven you can prepare the crumble.

Add all of the remaining ingredients to a food processor and blitz until you have a nice crumbled texture. Do not over blend because then it will turn into a sticky paste and it won’t work as a crumble.

Remove the cooked berries from the oven and sprinkle the crumble mixture over the top, completely covering the berries.

Pop back into the oven for another 15 minutes, until the top has become a nice golden brown colour.

I like to serve this with thick full fat greek yoghurt.

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