Guest Recipe: Naomi’s Crumble

My first guest recipe is from the lovely Naomi who runs the blog Noms By Naomi and was kind enough to share this delicious sounding recipe for gluten free Apple and Mixed Berry Crumble. Not everyone avoiding high FODMAP foods can tolerate apples but if you can then I highly recommend trying this recipe for healthy comfort food! You will also be able to find my recipe for free-from PB & J Cookie Cups over on her blog very soon!

Guest recipe: Naomi's Crumble

Hello readers of Nutritiously Naughty! My name is Naomi and I am the blogger and instagrammer behind Noms by Naomi, where I love to share healthy recipes which are free from dairy and gluten – but that’s only an added bonus, because first and foremost they are delicious! I absolutely adore experimenting in the kitchen and developing new recipes for my website, so that’s generally where you’ll find me when I’m not reading for my Classics degree in the library!

I am so thrilled to be sharing a recipe on Ruth’s website – she is so endlessly creative and prolific in her creations. I am especially delighted as she has shared a recipe for the most AMAZING looking peanut butter and jelly cookie cups on my website which I cannot wait to make and wolf down – so definitely come on over and check it out!

I hope you enjoy this recipe for a delicious crumble, perfect for these cold early spring months and also healthy enough for breakfast (I’ll keep your secret if you keep mine!). Wonderfully tart with a deliciously crunchy, nutty topping, this recipe is completely vegan, gluten free (if you use gluten free oats) and free from refined sugar meaning that it’s completely perfect for sharing with guests – both those that enjoy eating more healthily (or have restricted diets), and those that simply love a good, classic British pudding. This one ticks all the boxes and I hope you love it as much as I do! If you make it, make sure you tag me on social media (Instagram: @nomsbynaomi, twitter: @nomsbynaomi) as I would love to see your creations!

Apple and Mixed Berry Crumble

Serves around 12

For the crumble topping:

200g oats (gluten free)

100g mixed nuts (or ground almonds)

1 handful flaked almonds (approx. 40g)

3 tbsp coconut oil

3 tbsp maple syrup

2 tsp ground cinnamon

1 tsp ground ginger

For the filling:

3 Bramley apples

3 Granny Smith apples

400g pack frozen mixed berries (or fresh berries). I used a mixture of blackberries, redcurrants, blackcurrants and strawberries.

1 tsp cinnamon

Optional: 1-2 tbsp maple syrup or coconut sugar, if you prefer your crumble sweeter. (I leave this out as I like it tart!).

To serve: Coconut yoghurt or Greek yoghurt (if you can tolerate dairy!).


  • Preheat the oven to 180 degrees C (fan).
  • First make the filling. Peel, core and finely slice the apples and simmer, covered, on a medium heat with about 1/4 cup water. Stir frequently until the apples are broken down and soft (mine took about 20 minutes). The reason I use half Bramley apples is that they mush down into a puree far better than the Granny Smiths, which provide more sweetness! So the use of the two together creates the perfect apple crumble filling without the need for lots of added sugar.
  • Add the cinnamon and stir in the berries and leave to simmer for another 5 or so minutes until the berries are well combined with the apple puree, and are very soft.
  • At this point taste the crumble filling. If you would like it a little sweeter, feel free to add some extra maple syrup or coconut sugar.
  • While the apples are cooking, gather your ingredients for the crumble topping.
  • Pulse the mixed nuts in a food processor until they have broken down into a flour like texture – with a few chunky bits remaining for texture. Alternatively, you could chop them very finely but this would be quite time consuming! Or you can skip this step and just use 100g of ground almonds, but the texture might not be as great.
  • Add the coconut oil, maple syrup, cinnamon and ginger to a pan and gently heat until the coconut oil is melted and the ingredients come together into a smooth sauce.
  • Add the dry ingredients – oats, nut meal and flaked almonds – into a mixing bowl and pour the coconut oil/maple syrup/spice mixture over the top.
  • Mix the ingredients together well so that all of the oats and nuts are coated in the coconut oil/maple syrup/spice mixture.
  • Pour the crumble filling into a large ceramic crumble dish or Pyrex dish. Or (as pictured) fill ramekins with individual portions. I used some lovely heart shaped ones from the White Company which I received for Christmas (and wouldn’t these make the perfect pudding for Valentine’s Day… coming up soon!!)
  • Top with the crumble topping and bake for about 30 minutes until the filling is bubbling, and the topping is golden brown.
  • And dig in! Serve with a healthy dollop of yoghurt – coconut or dairy – to complete the perfect, quintessentially British pudding!

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