Back to Blog
Category: General

Apple, Cranberry and Lucuma Crumble

My name is Emily; a plant-based foodie, photographer, stylist and writer at You can view more of my work on my website,, and daily square-shaped-snaps under the guise of @emilyoliviatapp on Instagram.

I am delighted to announce that I’m guest blogging for the wonderful company Booja-Booja, developing and photographing a series of healthy vegan dessert recipes that are perfect accompaniments to each of the flavours in their ice-cream range to show other Booja lovers like myself different ways they can enjoy their favourite puddings.

A scoop of Fiery Rollercoaster Ginger is simply perfect paired with a generous serving of my apple, cranberry and lucuma crumble. My take on the classic British dessert involves the addition of juicy cranberries, coconut oil and dulcet tones of caramel from lucuma powder; a fantastic natural dietary source of potassium, iron and zinc.

Apple, Cranberry and Lucuma Crumble (4 servings)




  • 2 tbsp melted coconut oil
  • 3 tbsp agave nectar
  • 5 tbsp rolled oats
  • 2 tbsp spelt flour
  • 1 tbsp lucuma powder
  • A pinch of sea salt


  • 2 small to medium apples, diced into small cubes
  • A handful fresh or frozen cranberries
  • 1 tbsp agave nectar
  • 1/2 tbsp water
  • 1 tsp vanilla extract
  • 1 tbsp lucuma powder
  • 1 tsp ground ginger


  1. Preheat the oven to 170°C.
  2. Place apple cubes and cranberries in a small baking dish and toss with agave, water, vanilla, lucuma and ginger.
  3. In a separate bowl, mix the oats, spelt flour and salt. Add agave, vanilla, lucuma powder and melted coconut oil, using your hands to mix until combined.
  4. Scatter the crumble topping evenly over the filling. Bake in the oven for 30 minutes until juices are bubbling around the edges and the crumble is a golden brown on top.
  5. Scoop into bowls to serve with Booja-Booja Feisty Rollercoastery Ginger Ice Cream Alternative and a sprinkling of crushed pistachio nuts if desired.



Leave a Comment