It's that time of year where we love to embrace the slow elements of life. During warmer months we are busy spending time outdoors, embracing long summer days, beaches, rainforests and more - but as the days get shorter and the weather cooler we find ourselves in front of the fire reading a book, playing board games and baking warm nourishing recipes, a favourite treat is crumble.

Vegetarian chef and successful cookbook author, Amy Chaplin has created this lovely aromatic winter recipe for you to use in those slow moments. We altered this recipe by using what we had on hand so feel free to do the same or use whatever is in season where you are. See original recipe here

“One of my favourite things is making a warm breakfast in the morning, preferably something that fills the air with delicious aroma and entices everyone out of bed - think spices, coconut, vanilla and pears” — Amy Chaplin




  • 7 medium - large pears, peeled, cored and diced
  • 1 1/4 cup fresh or frozen strawberries
  • 3 tablespoons golden raisins
  • 1 tablespoon arrowroot powder
  • 1 teaspoon cinnamon


  • 1 1/2 cup almond meal
  • 2 cups rolled oats
  • 1/2 cup toasted almonds, roughly chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkins seeds
  • 1/4 sesame seeds
  • 3/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons extra virgin coconut oil, melted
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180 degrees C

  2. To make the filling: Add diced pears, cranberries, raisins, arrowroot and cinnamon to a medium bowl, toss to combine. Transfer to an 8 - by 12 inch baking dish and set aside.

  3. Make the topping: In a medium bowl, combine almond meal, oats, chopped almonds, pumpkin seeds, sunflower seeds, sesame seeds, coconut sugar, cinnamon and salt; toss well to combine. Drizzle in the coconut oil and mix well until evenly combined, then stir in vanilla extract. Crumble mixture over filling and bake for 40 minutes or until fruit is bubbling or soft. Remove from oven and set aside for 10 minutes before serving.

Spoon into bowls and serve topped with yogurt and a drizzle of maple syrup if desired. Check out our baking collection for the pieces we used in the creation of this recipe.