Servings: 6 · Prep Time: 10 mins · Cooking Time: 40 mins
Total Time: 50 mins


This tropical and fruity blackberry and pineapple crumble is the perfect summertime recipe. Bubbling fruits topped with a beautiful golden and crunchy nut low carb crumble. While pineapple isn't usually considered for traditional crumbles, the sweetness of the fruit paired with the sharpness of the blackberries makes for a truly wonderful dish and in all honestly, it's probably one of my favourite summertime desserts.



  • Pineapple chunks (220g)
  • Blackberries (225g)
  • Chia seeds (1 tbsp)
  • Stevia (2 tbsp)
  • Coconut sugar (2 tbsp)
  • Lemon (1, juice only)
  • Sea salt (1 pinch)
  • Cinnamon (1 tsp)
  • Ground almonds (110g)
  • Desiccated coconut (or flakes) (30g)
  • Butter (60g)


Begin by preheating your oven to 175c (fan) or 195c (conventional).

In a small saucepan, heat 10g of your butter until melted and add the pineapple along with the chia seeds, stevia and a pinch of salt. Simmer on medium heat until softened.

Add the blackberries and lemon for a further 2-3 minutes and then pour your fruit mixture into a suitably sized baking tray.

To make your crumble, add the ground almonds, coconut flakes, cinnamon and coconut sugar to a bowl and mix. Add the rest of the butter and gently rub throughout the base. Once your crumble is combined (it's ok to have a few lumps as this adds to the texture), pour the crumble over the fruit and evenly spread it out. I like to leave the sides untouched a little to let the juices from the fruit overflow.

Pop your tray in the middle of the oven and bake until golden - roughly 35-40 minutes. Once the crumble is golden and your fruit is bubbling, remove from the oven and serve.


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