I’ve memorised this recipe from making it so many times, because it’s an easy and wonderfully tasty way to serve all kinds of seasonal fruit.

This recipe will work for any berry or soft fruit. For an apple or pear crumble just soften the fruit before baking by stewing it in a covered saucepan with a couple of tablespoons of water until it’s softened.

If you’d like to use honey instead of coconut sugar, remove the coconut sugar from the recipe, and add 3 tablespoons of honey instead of 3 tablespoons of the butter.
For the Mulberries
around 1kg (2lb) mulberries
1 to 2 tablespoons coconut sugar
optional 1 tablespoon lemon juice
optional 1 tablespoon tapioca flour

For the Crumble
1 cup almonds
1/4 cup coconut sugar
a pinch of vanilla bean powder, or 1 teaspoon vanilla extract
a pinch of salt
3/4 cup tapioca flour (arrowroot)*
5-6 tablespoons soft butter (or finely chopped cold butter, or coconut oil)

*or replace the tapioca flour with 1/4 cup coconut flour and 1/2 cup cashews

Preheat the oven to 180ºc (350ºf).

Place the mulberries, coconut sugar, lemon juice and tapioca flour in baking dish around 8” by 12” in size and mix to combine.

Put the almonds and coconut sugar in a food processor and process until roughly ground. Add the vanilla, salt, and tapioca flour and process until combined. Add the butter while the machine runs, checking after 5 tablespoons to see if the mixture sticks together when pressed, if it doesn’t, then add the last tablespoon of butter and test it again. Sprinkle this over the top of the mulberries, put it in the oven and bake for around half an hour, until the mulberries are bubbling and the crumble is crispy and lightly browned.

Serve with créme fraîche.