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wheat_sugar_free_puddingThis is my favourite pudding. Actually scrap that; it’s often my favourite breakfast, mid afternoon snack and general pick me up, too. It’s so easy to make, and so easy to eat… the carbs in the berries and in the almond topping can quickly add up if, like me, you keeping going to the fridge and having just one more mouthful. If you’re looking to lose weight, be careful with how moreish this is.

The berry mixture is quite tart, especially if your tastes are used to sweetened fruit puddings, but I find that the richness of the buttery almond crumble balances that and I love the contrast, especially with plenty of cream too. 😉


200g Ground almonds
50g Macadamia nuts and hazlenuts
50g Butter
750g Mixed berries

Preheat the oven to 180°C, 350°F, Gas Mark 4.

I use a frozen berry mix, containing strawberries, raspberries, blackberries, blackcurrants and redcurrants. Tip the frozen berries into the bottom of a pie dish.

Use whatever spices you fancy. I use freshly grated nutmeg and the crushed inner seeds of cardomom, vanilla goes well too. Which nuts you use is also up to you. Macadamias are low carb and hazlenuts are quite hard so add a lovely crunch. Crush them in a pestle and mortar or whizz them in the food processor. You want them to give texture and crunch to the crumble.

Whizz the ground almonds, butter, crushed nuts and spices together in the food processor until it’s just gone through the crumbly breadcrumb stage and is starting to come together into a dough – it seems to get more crumble-like on top when cooking if it’s denser. Press down the topping onto the berries so that there are no gaps. 

Cook for about 20-30 mins until the crumble is golden brown. The timings can vary so check it regularly to make sure it doesn’t burn. I like it with clotted cream, personally. 🙂