Posted by Gina Urlich
on September 09, 2026
There's something deeply comforting about a bubbling fruit crumble on a cold evening. Sweet apples and pears, juicy blackberries and a golden coconut crumble come together to create a simple dessert that's full of seasonal flavour. Boosted with Odi Organic Smoothie Booster for an extra nutritional lift, it's an easy recipe to have on repeat throughout the cooler months.
Make one now and double both the filling and crumble topping to freeze for another day. Future you will be very grateful.
Serves: 6-8
Prep time: 20 minutes
Cook time: 45 minutes
For the Filling
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4 pears, peeled, cored and chopped
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5 Granny Smith apples, peeled, cored and chopped
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1.5 cups frozen blackberries
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2 - 4 tbsp honey, to taste
For the Crumble Topping
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100 g cold butter, diced
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200 g plain flour
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75 g coconut sugar
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75 g rolled oats
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75 g desiccated coconut
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1 tsp ground cinnamon
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1 tsp ground ginger
Method
Preheat the oven to 180°C.
To make the crumble topping, place the butter and flour into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs, with a few larger buttery pieces remaining. Stir through the coconut sugar, rolled oats and desiccated coconut, along with the cinnamon, ginger until well combined.
To make the filling, place the chopped apples, pears, blackberries, honey, Odi Organic Smoothie Booster and 120 ml water into a medium saucepan. Cover with a lid and bring to the boil, then cook over a medium / low heat for 10–15 minutes, stirring occasionally, until the fruit has melted and cooked into a delicious compote.
Transfer the fruit mixture to a 30 × 20 cm baking dish, approximately 5 cm deep.
Evenly scatter the crumble topping over the fruit, taking care not to press it down.
Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Allow to stand for 5–10 minutes before serving.
Serve warm with thick yoghurt, pouring cream or, if you're feeling indulgent, homemade custard.
Top Tip
Double both the fruit filling and the crumble topping and freeze them separately. When you're ready for another crumble, simply thaw, assemble and bake for an effortless dessert.
