Blueberry and Blackberry crumble

This blueberry and blackberry crumble recipe is an absolute winner. It is a great twist on a classic. As you know, at Livia's Kitchen we love crumble - so this is the perfect autumnal pudding. Nothing beats a hot, fruity crumble straight out of the oven. We love ours with some coconut yoghurt or some berry coulis. You can really switch up the fruit for any other sort of fruit that you have leftover in the kitchen. Don't be shy to try new flavours and add some spices if you want!

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Prep: 20 minutes

Cook: 40 minutes

Total: 60 minutes




  • 4 cups Blackberries (560g)
    4 cups Blueberries (480g)
    ¼ cup Maple syrup
  • Crumble topping

  • ¼ cup oat flour (25g)
    ¼ cup Maple syrup (plus 1-2 tbsp if you prefer it to be sweeter)
    2 tbsp Desiccated coconut (10g)
    1 tsp Vanilla
    2 tbsp Coconut oil (35g)
    1/3 cup Flaked almonds (30g)


  • Preheat the oven to 180 degrees Celsius.

  • Place the fruit and maple syrup into a sauce pan over a low heat and simmer for 20 minutes until the fruit starts to break down and thicken.

  • Add this to an ovenproof crumble dish.

  • Add the crumble ingredients into a bowl and mix. Sprinkle this over the fruit in the dish.

  • Bake this in the oven for 15-20 minutes until the crumble has turned golden.

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