Crunchy Almond Crumbles

berry crumbles-3

Crunchy Almond Crumbles

A good crumble is totally up there in my ‘favourite dessert’ stakes. Especially during the cooler months. I love the contrast between sweet, soft baked fruit, crunchy hot almond topping and cooling cream. So so good! And even better, you can bake them ahead if you’re having guests and just warm in the oven before serving. Or pop them in to bake while you’re eating your main course (just don’t forget to set your timer!).

enough for: 2
takes: 45 minutes

2 cups berries or other fruit
100g (3.5oz) almond meal
20g (2 tablespoons) granular stevia*
50g (2oz) grated butter
50g (2oz) sliced almonds (optional)

1. Preheat your oven to 180C (350F). Divide your fruit between 2 x 1 cup baking dishes or ramekins – if your fruit isn’t bite-sized, chop it first so it will cook in the time it takes the topping to cook.

2. Combine almond meal and stevia in a bowl. Toss in the grated butter and use a fork or your fingers to rub the butter into the almond meal. Or pulse in the food processor.

3. When the mixture looks like lumpy bread crumbs, stir in the sliced almonds (if using). Scatter the mixture to cover the berries leaving it fairly loose.

4. Bake for 30 minutes or until the crumble topping is golden brown and the fruit is cooked.

5. Serve warm with cream or ice cream or both.


*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I normally use except for things like this where I only need a tiny amount. For this dessert I use granular stevia.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. This is what I’ve used here.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

pure stevia powder – replace granular stevia with a pinch of pure powder. I prefer granular here because it’s hard to measure such a tiny amount of the pure powder.

dairy-free / vegan – replace butter with coconut oil.

nut-free – replace almond meal with plain all-purpose flour or chickpea flour and skip the sliced almonds or use whole sunflower seeds.

different fruit ideas – all berries are lovely (fresh or frozen), apple, pear, peaches, cooked rhubarb (add extra stevia to the fruit), pitted cherries.

extra flavouring – add a little vanilla or cinnamon to the crumble topping.

different nuts – pecans, walnuts or macadamias.

short on time – serve fresh fruit with cream instead.

smaller serves – The one cup dishes are a very large dessert. Feel free to divide the mixture between 4 x 1/2 cup ramekins or other oven proof dishes. Check after 20 minutes.

Waste Avoidance Strategy

berries – freeze them.

almond meal / granular stevia / sliced almonds – keep them in the pantry.

butter – will keep in the fridge for weeks.

Shelf Life / Storage

Best when hot from the oven. You could prep in advance and leave in the fridge until you’re ready to bake. Or even bake ahead of time and pop back into the oven to warm. Leftovers are delicious though, and will keep for 1-2 weeks in the fridge (the crumble topping will lose its crunch over time). Cooked crumbles keep for months in the freezer.

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  • “You could prep in advance and leave in the fridge to bake.”
    I think it would take a long time if you baked it in the fridge and it might not get very crunchy either.

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