Autumn Buckwheat Crumble

It has been a long time since I posted here, so long in fact that I can't even remember my last post.  I want to promise you all that I am going to be back blogging regularly, and although that is my intention, I can't guarantee that it will happen.  So for now, hello to everyone that still visits, and I am happy to be here again. A few week's ago, I shared a picture of my, as I called it then, late summer buckwheat crumble on Instagram, and a few of you asked for the recipe, so here it is.  It is now no longer late summer, hence the rename.  But it doesn't really matter what you call it, as you can vary the fruits depending on the time of year, and eat it whenever you like.  I have made it with apricots (my favourite), peaches, nectarines, blackberries and apple of course.  Crumble does however seem rather fitting for September, when the temperature starts to drop in the evenings and we start to think about digging out our socks and coats.  And perhaps lingering inside a little longer with a bowl of something comforting.

Buckwheat crumble recipe
Buckwheat crumble recipe
Buckwheat crumble recipe
Buckwheat crumble recipe
Buckwheat crumble recipe

Autumn Buckwheat Crumble

Vary the fruit as you like, and if you prefer,  use brown sugar instead of coconut, gluten free flour instead of buckwheat flour and/or oats instead of buckwheat flakes.

Serves 6 generously


  • Enough fruit to fill a large ovenproof dish (the dish shown here is about 21 cm diameter): I used 6 small/medium apples, and a handful of raspberries because I couldn't get blackberries.

  • a tablespoon of coconut sugar

  • 75g coconut oil

  • 100g buckwheat flour

  • 75g ground almonds

  • 75g coconut sugar

  • 75g buckwheat flakes

Preheat the over to 180 degrees C.

  1. Peel, core and slice the fruit, and layer in the ovenproof dish. Scatter in any berries you are using as you go.

  2. Sprinkle over the tablespoon of coconut sugar, or more if you have a sweet tooth.

  3. Next make the topping:

  4. Put the coconut oil and buckwheat flour in a bowl and rub between your fingers to make a coarse crumb like mixture.

  5. Add in the ground almonds, sugar and buckwheat flakes, and mix well.

  6. Sprinkle evenly over the fruit. This makes a generous amount of topping so you may have some left over, in which case, see below.*

  7. Bake in the over for about 50 minutes, the topping will go slightly browner, but it won't be that obvious as it is already brownish in colour due to the ingredients. Check the fruit is cooked by inserting a knife through the topping to ensure it is soft.

  8. Remove from the oven and enjoy. Personally, I like it with vanilla coconut yoghurt, but my girls prefer it with ice-cream of course.

Buckwheat crumble recipe

*If you have any crumble left over, you could make some biscuits like I did; I added an egg and some pecan nuts and put spoonfuls on a baking sheet and baked for about 12 minutes.

Before I go, I just wanted to ask you, if there is anything you would like to see on the blog, do let me know, anything in particular you would like me to blog about, demonstrate, share and I will do my best to come back a little more.

But in the meantime, enjoy the wonderful light we are having right now.

Emma x