Wheat-Free Dessert

Serve with some creamy natural yoghurt and you’re on a winner!


For the crumble
• ¾ cup whole spelt flour
• 2 tablespoons poppy seeds
• ½ cup rolled oats
• 1 tablespoon coconut sugar
• ½ teaspoon fine sea salt
• 70g butter

For the fruit mix
• 3 cups mixed fresh or frozen berries (strawberries, raspberries, blueberries), large pieces chopped
• 1 ½ cups peeled and chopped pear
• 1 tablespoon arrowroot flour
• 2 tablespoons coconut sugar
• 2 tablespoons dried currants (sulphur-free is preferable)
• ¼ cup brandy



1. Preheat oven to 190°C.
2. Melt the butter and use a little bit of it to oil a baking dish roughly 20cm x 20cm.
3. To make the crumble, mix together the flour, poppy seeds, coconut sugar and salt in a small mixing bowl.
4. Add in the butter and use a fork to mix it through the dry ingredients.
5. Divide the mix into 4 balls, flatten them slightly and freeze in the small bowl for 15-20 minutes.
6. To make the fruit mix, combine all the ingredients in a mixing bowl and leave to stand for 5 minutes.
7. Remove the crumble mix from the freezer, allowing it to soften a little if it’s too hard.
8. Transfer the fruit mix into the baking dish. Break up the crumble mix over the fruit mix, ensuring you have some small and some chunky pieces.
9. Bake for 35-40 minutes, until the crumble is golden and the juices are oozing.