• 3 cups frozen B.C. blueberries
  • 3 medium B.C. apples or pears
  • 2 tsp arrowroot powder
  • 3/4 cup B.C. apple juice
  • 1/4 cup B.C. honey

Crumble Topping

  • 1 cup B.C. flour
  • 2 cups quick oats
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg or ginger powder
  • Pinch of fine B.C. sea salt
  • 2/3 cup B.C. butter
  • 1/4 cup B.C. honey

Candied Hazelnuts

  • 1 1/2 cups B.C. hazelnuts
  • 1 medium B.C. egg white
  • 2 tbsp B.C. honey
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg or allspice
  • Pinch of B.C. sea salt



  1. Preheat oven to 350 degrees and set aside a lightly greased 8 x 8 inch oven-safe casserole dish.
  2. Whisk together arrowroot powder, B.C. apple or pear Juice, and B.C. honey until smooth.
  3. Combine frozen B.C. blueberries, and pour into a medium sized mixing bowl to thaw. Peel and core B.C. apples or pears then cut into 1/3-1/2 inch thick slices, and add to thawing berries. Once thawed, fold berries and sliced apple mixture into juice mix, ensuring juice evenly coats the raw apple slices.
  4. Pour into casserole dish and place into a preheated 350 degree oven for 20 minutes while preparing crumble topping.

Crumble Topping

  1. Mix together B.C. flour, quick oats, cinnamon, nutmeg or ginger powder and B.C. sea salt.
  2. Melt B.C. butter in small saucepan over low heat and whisk in B.C. honey until smooth. Fold into dry mixture, using hands to mix an evenly crumbly doughy texture. Refrigerate crumble until fruit mixture has finished pre-baking.
  3. Once fruit is pre-baked and out of the oven, spread crumble mixture evenly over top of prepared fruit and return casserole to oven for another 20 minutes, or until fruit juices are bubbling up sides and topping is golden brown. Remove from oven, and let cool at least 5 minutes before serving.

Honey & Cinnamon Candied Hazelnuts

  1. Preheat oven to 350 degrees. In a small bowl, beat B.C. egg white and B.C. honey until frothy and set aside.
  2. In separate small bowl combine sugar, cinnamon, nutmeg or allspice, and B.C. sea salt. Pour B.C. hazelnuts into a medium size mixing bowl, and toss with frothy egg white and honey until evenly coated.
  3. Mix sugar and cinnamon mixture until evenly distributed and turn out onto parchment or silicone mat lined medium sized roasting pan, spreading the hazelnuts out so they do not touch.
  4. Bake for 15 minutes, then remove the tray from the oven and use a metal spatula to unstick nuts from bottom of tray, and toss well. Return to oven to bake for another 10-12 minutes, or until l toasted and golden.
  5. Remove tray from the oven and loosen the hazelnuts from the bottom of the tray with a spatula, and cool in the pan at room temperature. Once fully cooled, chop for use as garnish on crumble. Any leftover candied hazelnuts can be stored in an airtight container.

Serve crumble with a generous dollop of B.C. yogurt and chopped candied hazelnuts.

Chef Laura Moore

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