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Winter Berry Crumble


It’s that time of year again: temperatures have dropped, the beanie hats and mittens are out, and little bellies need refuelling with something warming and nourishing. A crumble is a family favourite which lends itself to being enjoyed at any time of day and can be filled with whatever fruit you have to hand.

This combination of @buywesteatbest ingredients was berry popular in household and was gobbled up in no time at all.


We used Anchor Plain Biscuit, Pastry and Cake flour from Lighthouse, Brownes Dairy unsalted butter, pears and apples from WA Apples and Pears, and API berries.




2 apples, cut into 1 cm cubes

2 pears, cut into 1 cm cubes

1 punnet blackberries

1 punnet blueberries

1 punnet raspberries


300 g (1 ¾ cups) Anchor Plain Biscuit, Pastry and Cake flour

150 g Brownes unsalted butter

50 g (1/3 cup) coconut sugar

1 egg, whisked



Preheat oven to 160 C and grease a baking tray.

Spread the fruit evenly in the baking tray.

Sieve flour into a bowl. Rub the butter into the flour until it resembles fine crumbs.

Add coconut sugar and egg then mix well and make little crumbly clusters.

Sprinkle mixture evenly over the top of the fruit.

Place in oven and bake for 45 minutes until golden on top. Enjoy!