Easy berry crumble with white currants

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a tempting summer fruit crisp


For Base:
400 grams white currants
50 grams frozen raspberry
50 grams frozen blueberries
30 grams coconut oil
1/2 teaspoon cinnamon

For Crumbles:
100 grams wholegrain meal
100 grams rolled oats
100 grams coconut oil
100 grams date sugar
dash of salt


  1. Preheat oven at 200 °C degrees
  2. Melt coconut oil in a pot.
  3. Add date sugar and cinnamon and cook for 2-3 minutes on low heat steadily stirring.
  4. Set aside and add white currants & berries.
  5. Put everything into an ovenproof baking dish.
  6. In another large bowl, knead the coconut oil, flour, oatmeal and date sugar with your hands
  7. Spread the crumbles over the fruit layer.
  8. Bake in the oven for about 20 minutes until the topping is golden brown.
  9. Enjoy it with some nice cream


White currants: Instead of fresh berry you can use for this recipe also frozen currant.
Date sugar: It consists of dried dates and is high in nutrients and fiber. 
Oats: For a crunchier crumble topping replace one part of oats with roasted almond flakes