Pineapple and Blueberry Crumble with Vanilla Coconut Cream

One of my all time favourite desserts is a fruit crumble. There’s just nothing more comforting than a warm homemade crumble with a big spoon of ice cream on a miserable day. My mom is a pro at making them and seems to be able to whip one up out of nowhere in about 10 minutes! So I figured why not try put my own healthy spin on things and make a healthier version with less sugar and no butter but still sweet on bottom and crumbly on top.

Since it’s (supposedly) Summer, I decided to go with a tropical theme and use pineapple and blueberries for the filling. To sweeten it I used a little bit of maple syrup and lucuma powder which I got from Iswari. Lucuma is a fruit from Peru but we get it in powder form. It’s another superfood discovered by the Incans and used because it’s a good source of slow burning carbohydrates, has a low GI, and is rich in niacin, calcium, iron, phosphorus and beta carotene. It has a mild maple/vanilla flavour and so is therefore most commonly used a a sweetener. I decided to use it to sweeten my crumble as it worked really well against the sharp sweetness of the pineapple.




I made this as an individual portion using this little ramekin I got in Dealz (Poundland in the UK) for €1.49. If you’re making more than one then just adjust the recipe accordingly and allow a bit longer for cooking (although the cooking times are just a guideline as you only need to heat the fruit in the first step and toast the topping in the second so you can judge it yourself).

To keep with the tropical theme in this dessert I went for a whipped coconut, vanilla and maple cream which is very easy to make and tastes amazing.


Pineapple and Blueberry Crumble


20g blueberries

60g pineapple (cut into small pieces)

1/2 tsp lucuma powder

1 tsp maple syrup


30g oats

1.5 tsp (6g) coconut sugar (I used this as it has a lower GI than normal sugar and therefore won’t spike insulin levels as much)

1.5tsp (6g) coconut oil

1/2 tsp lucuma powder


Add all the filling ingredients into a ramekin and mix. Cover and place in a pre-heated over at 160C for approximately 5 minutes.

Put all the topping ingredients into a blender and blitz for a second or two until combined and crumbly. Then spoon this mixture on top of the filling and place back in the oven for another 5-10 minutes until the top is slightly browned.


Coconut Cream


1 tablespoon coconut cream (to get this you just leave a can of coconut milk in the fridge for a few hours. When you open it there should be a solid layer of coconut cream at the top of the tin – scoop this out. There will be a liquid layer on the bottom which you can save for other recipes).

3 tsp maple syrup

1/4 teaspoons vanilla


Place all the ingredients in a bowl and whisk using an electric whisk.

(In the photos I also topped with a little bit of vanilla bean powder).





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