Anna’s Peach & Berry Crumble

October 14, 2022

Anna’s Peach & Berry Crumble made in the Thermomix.

All week I have craved something sweet. I look in the cupboard, the fridge, the recipe books. Nothing – everything takes either too long of it is WAY to fattening. When I was cooking dinner I saw Anna’s book sitting on my bench and decided to flick through it and low and behold “MY CRUMBLE” – it was exactly what I felt like.

It was super quick to make (5 mins) and it baked whilst we ate dinner. This is from Anna’s book “How I’ve kept the weight off” – this is super yummy. Super tasty. Super MORISH!

I paired it with chobani and berry sugar free topping. Omg it’s also gone and they don’t make it anymore!!

I mentioned to Anna it would also be lovely with Custard and she suggested if I wanted to to cut back on the sugar in the mix and add the custard. Fantastic idea.

Once again – Anna to the rescue of my cravings!

This recipe is taken from Anna Van Dyken’s Book #2 – How I’ve Kept The Weight Off – Page 208.  Fantastic Book with amazing recipes

Oh, If you looking for the full recipe – you’ll have to buy the book 🙂 links on Anna’s Website.

Anna's Peach & Berry Crumble

WW Points6

What's Needed

  • Oven
  • Thermomix
Print Recipe
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4


  • fresh peaches peeled, sliced
  • fresh blueberries
  • ground cinnamon
  • vanilla essence
  • rolled oats
  • plain flour
  • raw sugar
  • ground nutmeg
  • reduced-fat oil spread some form of butter for dummies like me



  • Preheat oven to 180°C.
  • I mixed the fruit, vanilla and cinnamon in baking dish and then
  • Put the rest of the ingredients in the TM Bowl and place on lid and MC cup
    20 seconds | REVERSE | Speed 3
  • Split the fruit into two baking dishes and topped the fruit and baked it for 30 mins. Perfect. (See Notes)
  • Spread it on top of the the fruit. Yum! Simple, tasty and we are going to have the other half tomorrow night.


Anna's Baking Instructions
Spoon fruit evenly into 4 x 1½ cup (375 ml capacity) ovenproof dishes. Sprinkle evenly with crumble. Bake for 30–35 minutes or until crumble is golden.


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