Servings: 4 · Prep Time: 15 mins · Cooking Time: 25 mins
Total Time: 40 mins


This crumble ticks every primal box. It has a delicious sweet and fruity centre with a divine buttery crumble top, made with the simplest of ingredients. A wonderfully seasonal recipe and even more perfect if you can get out and forage your own blackberries. Best picked, in the UK, between August to the end of September. Although you might still find a few blackberries hanging on in to the beginning of October. The great thing about blackberries is how low carb they are. Which makes them so ideal for a crumble. At only 5g carbs per 100g, they are the second lowest carb fruit. You can use them in salads, jams, breakfast pots, cakes and more. Blackberries freeze really well. As soon as they are picked and you are home, wash, dry and freeze them until required. Perfect stored in freezer bags ready for you to take out during the winter months for a comforting crumble or pie. I tend to store them in 100g bags. This crumble has a delicious sweetness of the baked fruit and the crunchy, buttery topping of the crumble. It is hard to believe that it is totally free from grains and gluten. There are approximately 6g carbs per serving (based on it serving 4 people).


  • Frozen Peas (400g)
  • Fresh Mint (handful)
  • Garlic (1 clove)
  • Lemon
  • Salt (pinch)
  • Black Pepper (to taste)


  • ground almonds (100g)
  • ground linseed (100g)
  • almond butter (2 tbsp)
  • butter (50g)
  • sweetener (optional) (1 tsp)
  • cinnamon (1 tsp)


Finely grate the garlic clove and chop the fresh mint.


Cook the peas and garlic in boiling salted water for 3-4 minutes.


Drain well and mash roughly.


Stir in the mint , olive oil and squeeze the lemon juice to taste, season with black pepper.

Garnish with mint.