Summer Berry Crumble with a Peanut Butter Crumb

British fruit season is here and I wanted to make a simple dessert which truely celebrates their abundance and juicy goodness.

I couldn’t be more excited about this dessert – it may be a crumble but not just any old crumble. Rich and soft summer berries, topped with the crumbliest, crispy peanut butter crumble topping.
The combination of sweet fruits and crunchy melting topping – For me it’s a match made in heaven.

Just let it cool a little and top with more juice fruit, fresh mint and creamy vegan Icecream.

I hope you love it as much as me, it’s super easy to make, kids will love it and to be honest I couldn’t stop eating it – because this dessert is AMAZING!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
  20 minutes preparation time
  30 minutes cook time


  • For the berry filling; 
  •  1 cup strawberries sliced
  • 1 cup blackberries
  •  1 cup cherries – pitted and halved
  • 1 tbsp coconut sugar
  •  1/2 tsp almond essence
  • 1/2 vanilla syrup or extract
  •  1/2 tsp all spice
  • 1-2 tbsp peanut butter (optional)
  • For the peanut butter crumble; 
  • 1 cup ground almonds
  • 1/2 cup chopped nuts (I used hazelnuts)
  •  1/4 cup rice flour (or flour of choice)
  • 2 tbsp ground flax seed
  • 1 tsp baking powder
  •  1/2 tsp sea salt
  •  1/2 organic cup peanut butter or nut butter of choice
  • 4 tbsp maple syrup
  • 1/2 tsp almond essence


  1. Preheat the oven to Gas mark 4/180c. Line a medium skillet pan (I used a 20cm) or medium flan dish with baking paper so that the baking paper is higher than the top rim.
  2. Add all the chopped fruit to a large bowl and add in the coconut sugar, almond essence, vanilla syrup and all spice. Stir gently to combine.
  3. Transfer the fruit to base of the skillet pan or dish.
  4. Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flax seeds, baking powder, and salt).
  5. In a small bowl, mix together the peanut butter, maple syup, and almond essence. Add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).
  6. For extra peanuttyness add dollops of peanut butter to top of the fruit mix. Then crumble the crumble topping on top. Bake at gas mark 4/350F/180c for 25-30 minutes – its ready when the topping is golden.
  7. Remove from the oven and allow to cool a little.
  8. Top work more strawberries, vegan Icecream and mint.

Thank you so much for following my blog and cooking my recipes!

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  1. Becoming – the Nest on July 11, 2018 at 6:07 pm

    […] (This is a gorgeous recipe from Rebel Recipes ) […]

  2. Emily on June 27, 2018 at 3:50 pm

    Made it, LOVED it!! Nicest crumble crumb I’ve ever had <3 Love your blog and your recipes. Making the Millionaires Shortbread later 🙂

    • Niki on June 29, 2018 at 9:51 am

      Hi Emily
      Amazing! I’m so pleased. And thank you so much
      Niki xx

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