Apricot and Strawberry Crumble

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Apricot and Strawberry Crumble

By , published .

We have teamed up with our friends at Sead Foods to bring you a super yummy Apricot and Strawberry Breakfast Crumble, served with a dollop of coconut yoghurt.

This vegan and gluten free crumble recipe serves 3-4 people, is a good source of fibre and is perfect for those colder mornings or as a post-dinner treat!

Serves: 3-4



  1. Set the oven at fan 180C. Half the apricots and strawberries and place in the bottom of a baking dish. Drizzle over 1.5 tbsp of Troo Spoonful of Fibre then bake in the oven for 15-20 mins until the fruit has softened
  2. In the meantime, melt the coconut oil then mix with all the other crumble topping ingredients
  3. Once the fruit has cooked for 15-20 mins, spoon over the crumble topping and place back in the oven for 15 mins to crisp up slightly
  4. Serve warm with a big dollop of coconut yoghurt.
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