We love easy desserts that you can throw together in minutes, and this nostalgic forest berry crumble is exactly that. Simply add fresh or frozen berries to a pie dish, top with our Ginger cookie mix and bake into a beautiful golden crumble.

Serve with your favourite ice cream or yoghurt for a delicious gluten-free vegan dessert everyone can enjoy.

This dessert can easily be made ahead of time and left in the fridge until ready to bake. If you'd prefer individual desserts, simply use single serve ramekins instead of a large pie dish.

Forest Berry Cookie Crumble

Serves: 6
Prep time: 20 minutes Cook time: 25 minutes

1 Halo & Swoon Ginger Cookie mix

4 cups (500g) fresh/frozen raspberries/blueberries/blackberries

1/3 cup (70g) coconut oil, melted

1/4 cup (60g) milk, room temperature

Preheat oven to 180°C fan bake.

Place berries in an oven proof baking dish. If using frozen berries, place them in oven to thaw for 20 minutes while you make the crumble.

Place Ginger Cookie mix in a bowl, add milk and melted coconut oil and stir until combined.

Crumble half the mix over the berries, then place in the oven to bake for 25 minutes.

The crumble is ready when the top turns golden brown and fruit is bubbling through.

Save remaining Ginger Cookie mix in the fridge for another crumble, or bake into cookies.