Crumble is a particularly good autumn or winter dessert and an excellent comfort food. A basic crumble recipe can easily be turned into a healthy option by making a few changes to increase nutritional value, reduce its G L (Glycaemic load) as well as adding interest and flavour. Agave syrup and Xylitol are natural low G L alternatives to sugar but without the brain rotting chemicals associated with many artificial sweeteners.


Crumble Topping:
75g all purpose wholemeal flour
50g jumbo oats
1 tsp Sunflower seeds
1 tsp Desiccated coconut
50g Coconut oil or unsalted butter
½ tsp Ground cinnamon
25g Xylitol



  1. Pre-heat the oven to 175 C and lightly oil a deep ovenproof dish.
  2. Mix together the flour, oats, sunflower seeds and coconut, then rub in the coconut oil or butter. Stir in the sunflower seeds, cinnamon and sugar.
  3. Prepare fruit and place in ovenproof dish, sweeten as appropriate with the xylitol or agave syrup.
  4. Sprinkle the topping evenly over the fruit.
  5. Bake in the oven for 30-40 minutes or until the fruit is soft and the top golden and crisp.

Serve with yoghurt or crème fraiche