I love events like David Wolfe’s from last month, because I get to try the most amazing new and established plant based (vegan) superfood products.

This SugaVida turmeric latte mix made quite the impression. It was very much love at first sip so I had to stock up for home.

Turns out it’s not only seriously amazing with hot oat, almond or coconut milk, you can also make lots of recipes with it. It even sneaked its way into my Apple Berry Crumble and was so tasty, I had to jot the recipe down for you guys!

If you can’t get hold of Suga Vida, scroll to read what you can use instead. Hope you love this recipe too...

FRUIT FILLING
1/2 cup x Coconut sugar
1 tbsp x Cinnamon
1/2 cup x Hot water
4-5 x Apples, peeled and sliced
1 cup x Frozen berries

CRUMBLE TOPPING
1/4 cup x SugaVida Turmeric Latte Mix*
1/2 cup Rolled oats
1/3 cup x Buckwheat flour
1 tbsp x Coconut sugar
1/2 tbsp x Cinnamon
1/2 tsp x Pink salt
1/3 cup x Juice from cooking the fruit
3 tbsp x Extra virgin coconut oil, melted

*If you can’t get hold of SugaVida, mix 1 tbsp turmeric powder, 1 tbsp Cinnamon, 1 tsp cardamom, pinch black pepper and 2 tbsp coconut sugar together.

Stir hot water, sugar and cinnamon in a pot over medium heat until sugar dissolves. Add the fruit, stir, reduce heat and cover with lid. Stir again after 10 minutes, repeat twice more.

Preheat the oven to 180 C / Gas 4. Preferably fan baking.

Add the dry crumble ingredients to a Tupperware container, seal on the lid and shake to mix. Add the juice and oil, shake again with lid on. You may need to use your hands to rub in the liquids evenly and work the mixture till you have a crumbly dough.

Transfer all the fruit into an overproof dish, sprinkle with the crumble using your hands. Bake for 30 minutes or until the top is golden brown.

Enjoy with coconut ice cream or yogurt!