Berry Coconut Crumble With Nana Ice Cream
This comforting crumble is a nourishing twist on a classic dessert, made with juicy berries, a golden coconut-oat topping, and a creamy banana “nice cream” that’s completely dairy-free. Perfect for little hands and tummies, it’s naturally sweetened and packed with fibre, healthy fats and antioxidants. Whether you serve it warm out of the oven or enjoy it chilled with a scoop of nice cream, it’s a wholesome treat the whole family will love — and one you can enjoy serving it for breakfast, dessert, or anytime in between.
Berry Coconut Crumble with Nana Ice Cream
Dietary: VEG, DF, EF
Allergens: Wheat, Nuts
Age group: 12 months+
Serves: 6-8
Prep: 15 mins
Cook: 25-30 mins
Equipment: High-speed food processor
Ingredients:
FILLING
3 cups (450g) fresh or frozen mixed berries
1 tbsp (20ml) maple syrup (or honey, if preferred)
1 tsp (5ml) lemon juice
1 tsp (5ml) vanilla extract
1 tbsp (10g) arrowroot (optional, for thickening)
CRUMBLE TOPPING
1 cup (110g) rolled oats (gluten-free if needed)
½ cup (40g) shredded unsweetened coconut
¼ cup (35g) almond meal
¼ cup (35g) coconut flour
¼ cup (60ml) coconut oil (melted)
¼ cup (60ml) maple syrup
½ tsp (2.5ml) vanilla extract
A pinch of sea salt
Optional: 1/4 cup chopped nuts (e.g., almonds, cashews) for extra crunch
NICE CREAM (optional)
3 ripe bananas, peeled and frozen
1 tsp (5ml) vanilla extract
¼ cup (60ml) coconut cream
Method:
Preheat your oven to 180°C.
In a large bowl, combine the mixed berries with the maple syrup, lemon juice, vanilla extract, and arrowroot (if using). Toss everything together until well-coated, then transfer the mixture to a baking dish.
In a separate bowl, mix together the oats, shredded coconut, almond meal, coconut flour, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until you get a crumbly mixture. If you’re adding nuts for extra crunch, mix them in now.
Evenly spread the crumble topping over the berry mixture in the baking dish. Bake for 25-30 minutes, or until the topping is golden brown and the berries are bubbling.
To make the banana nice cream (if using), place the frozen bananas, vanilla extract, and coconut milk in a high-speed blender or food processor.
Blend until creamy and smooth, scraping down the sides if needed.
Spoon the vanilla banana nice cream over the warm berry coconut crumble. Serve immediately for the best texture!
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Tips:
Allergies:
For a gluten-free version: Swap oats with gluten-free oats or quinoa flakes.
For a nut-free version: Leave out nuts or swap for seeds of choice.
Easy ingredient swaps:
Swap mixed berries for seasonal fruit of choice.