Apple and Berry Crumble Cups with Yoghurt

A healthier version of the childhood classic, this fruit crumble is packed with ingredients that help your body thrive on the inside and out.


  • 2 tbs coconut oil, grass-fed butter or ghee
  • 2 green apples, cut into 1 cm chunks
  • 500 g (4 cups) mixed berries (fresh or frozen)
  • 2 tbs monk fruit syrup, maple syrup or coconut nectar (optional)

Crumble mixture

  • 160 g (1 cup) macadamia nuts, roughly chopped
  • 60 g (1 cup) shredded coconut
  • 50 (1/2 cup) pecans, roughly chopped
  • 60 (1/2 cup) pumpkin seeds
  • 2 tbs monk fruit syrup, maple syrup or coconut nectar
  • 2 tbs coconut oil, grass-fed butter or ghee
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean powder or extract
  • Yoghurt of choice to serve


Step 1.
Preheat the oven to 160°C and line a large baking tray with baking paper.

Step 2.
For the crumble, mix together all the ingredients in a large bowl, then spread them out across the prepared baking tray. Bake for 10–15 minutes, or until aromatic and the coconut is golden brown (be sure to keep an eye on them as they can burn quickly). Remove from the oven and set aside to cool slightly.

Step 3.
Meanwhile, melt your preferred cooking fat in a frying pan over medium heat. Add the apple and fry, stirring and turning often to get good coverage for 3–4 minutes or until slightly softened. Stir in the berries and sweetener of choice, if using, and cook, stirring constantly for 5–6 minutes, or until the berries have broken down and their juices have begun to reduce and thicken.

Step 4.
To serve, spoon half the apple and berry mixture into four wide-mouthed glasses or ramekins then spoon over half the crumble mixture. Repeat with another layer of the apple and berry mixture and crumble. Enjoy warm immediately after making.

Makes 4


luke hines cook book Extract from 
The Fast Low-Carb Kickstart Plan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.