London Clinic of Nutrition
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Apple and Berry Spiced Compote with Crispy Almond Topping

Similar to a crumble but gluten- and grain-free, this simple dessert or breakfast dish is suitable for anyone following a ‘Paleo-style’ (traditional hunter-gatherer) diet.



5 minutes

Cooking Time

30 minutes





Apples are a low-glycemic fruit, rich in phenols and soluble fibre, especially if used unpeeled. Cinnamon may help improve insulin function and it also possesses anti-inflammatory, antimicrobial, antioxidant, anti-tumour, cholesterol-lowering and immunomodulatory effects. You can make the crumble topping in advance and store it in an airtight container for up to 1 week. The compote will keep in the fridge for 2–3 days.


  • 130g almonds (skins on)
  • 2 tbsp ground flaxseed
  • Pinch of mixed spice
  • 2 tsp ground cinnamon
  • 2 tbsp coconut oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp vanilla extract
  • 2 eating apples, peeled, cored and sliced
  • 2 tbsp water or apple juice
  • 150g mixed berries, fresh or frozen
  • Probiotic powder (optional – speak to your nutrition adviser to see if this is appropriate for you)


  1. Preheat the oven to at 180°C/350°F, gas mark 4.
  2. Place half of the almonds in a food processor or blender and grind to a fine flour.
  3. Place the ground almonds in a bowl with the flax seed and 1 tsp of cinnamon and the mixed spice.
  4. Place the remaining almonds in the food processor and break up to form coarse crumbs. Add to the bowl.
  5. Melt the coconut oil and mix with the honey and vanilla.
  6. Pour the coconut oil over the nuts and mix thoroughly with your hands to form a crumble mixture. Add a little apple juice if the mixture is too dry.
  7. Spread out on a baking tray and bake for 20 minutes until golden and crisp.
  8. Place the apples in a pan and add the water or apple juice. Bring to a simmer and cook for 3–4 minutes.
  9. Add the berries and the remaining cinnamon and simmer for a couple of minutes until the fruit is soft and tender but still retains its shape.
  10. Once cool, the probiotic cultures (if using) can be added.
  11. Sprinkle the crumble over the compote to serve.

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