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Summer Fruits Crumble Pie

Such a simple yet delicious pie, and it’s Vegan! It’s very aromatic and fresh, has a beautiful texture of a shortcake, combined with juicy plums, nectarines, and apricots. Yum 👌🏻

🍽 Serves 6

🕘 50-55 minutes


  • 1 Tbsp ground flax seed

  • 1 tsp golden mix/turmeric latte mix (optional, sub. for cinnamon, ginger, turmeric)

  • 3 Tbsp water

  • 2 ½ cups flour

  • 1 cup brown sugar

  • 1 cup vegan butter (I used Nuttelex)

  • ½ Tbsp baking powder

  • Big pinch of salt

  • ¼ cup coconut yoghurt (I used @raglanfoodco)

  • 2 ½ cups of plums (I used Black Diamond Plums @yummyfruitco_nz – gifted)

  • 1 cup of apricots

  • 1 ½ cups of nectarines

  • ½ Tbsp cornflour

  • ½ Tbsp vanilla

  • ½ cup rolled oats

  • ¼ cup of roasted hazelnuts ( I used @freshlifefood)


  1. In a small bowl whisk ground flaxseed with water and set aside for 10-15min – until it reaches a thick and egg-like texture.

  2. In a large bowl, combine flour and cold butter, using your fingers.

  3. Add brown sugar, baking powder, flax mixture, and coconut yoghurt. Mix well. Place in the fridge for the time being.

  4. Prepare the filling. Remove the stones and chop the fruits into small pieces. In a medium bowl, place the fruits and add vanilla and cornflour. Mix well.

  5. Preheat the oven to 180’C. In a cake tin or tart pan place 2/3 of the dough, and spread evenly. Pinch with a fork to make sure it bakes all the way through.

  6. Place in the oven and bake for 15 minutes. In the meantime dry roast hazelnuts.

  7. Remove from the oven. Pour the filling and spread it over the base. Crumb the remaining dough and place it on top of the fruit filling.

  8. Place the oats and hazelnuts on top and gently press with your hand. Bake for 30 minutes.

  9. Remove from the oven and let it cool down.

  10. Enjoy! 💚


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