In the oven

Fig & Berry Crumble with Coconut Yoghurt

Crumble Topping

1/2 cup (90g) rolled oats

1 cup (120g) all-purpose flour (swap for almond flour to make Gluten-Free)

½ cup (100g) dark muscovado sugar

½ cup (120g) Herbivore® Butter (room temperature)

¼ cup desiccated coconut

Pinch of salt


8 large fresh figs

200g dark muscovado sugar

500g mixed berries – Raspberries, Strawberries and boysenberries work well (frozen ok)

1 cinnamon stick

2 star anise

To Serve

Coconut Yoghurt

Recipe for Herbivore®
by chef Maia Atvars

In a large bowl mix all the crumble topping ingredients together using your hands to form a soft but crumbly texture.

Adding a touch more flour or oats to get a firmer crunchier texture if desired.

Set aside.

Pre-heat oven to 200°C Bake.

In a heavy-based pot heat the figs, sugar, and spices until it reaches a jammy consistency.

Add the berries to the pot and remove off the heat immediately so they keep some shape and texture. Set aside, remove whole spices once cooled.

In a medium sized oven dish or oven proof bowl layer the fig and berry mix down evenly.

Using your hands generously crumble over the dry topping mix.

Bake in pre-heated oven until bubbly and golden brown.

Serve with a generous scoop of coconut yoghurt on the side.


In the kitchen