As soon as you put this almond crumble recipe in the oven it starts to smell delicious and all you have to do is wait for it to cook. Delicious for an indulgent weekend breakfast!
Put the blackberries and blueberries in a cake tin.
In a bowl, whisk together the coconut milk, 1 tbsp honey, vanilla, cinnamon, eggs and almond flour to make a batter. Pour over the fruit mixture.
Mix the almonds and hazelnuts with the rest of the honey and stir well so that all the nuts have some honey in them. Spread this over the top and bake in the oven for about 25 minutes or until golden brown.