Lola Berry's crumble is her summery take on a winter classic, packed with fruits and nuts.
Preheat your oven to 180 degrees
Get yourself a big pie dish, throw in your combo of granny smiths, berries, ginger, coconut sugar, lime juice and zest, and mix together in the pie dish really well.
Then in a mixing bowl put in your quinoa flakes, rolled millet, almond meal, shredded coconut and maca nuts, give it a toss around, then add the coconut oil and coconut sugar and use your hands to make it clumpy.
Then pour your crumble mixture over the top of the berries and bake for 20-30 minutes or until golden, and the berries should be oozing out a little bit.
When It’s ready to serve it up have with your choice of coconut ice-cream or yoghurt