Recipe: Jessie’s Mixed Berry and Pistachio Crumble




Why not cut your cravings, fatigue and sugar addition through great food and recipes! International best selling author of Glucose Revolution, Jessie Inchauspe, has a come up with some super recipes that can help you in so many ways.

In The Glucose Goddess Method (Penguin), Jessie offers a four-week, step-by-step plan to integrate simple, science-proven strategies for steadying your blood sugar into your everyday life. It comes complete with 100+ delicious, easy recipes, an interactive workbook and lots of tips and advice from the Glucose Goddess community on how to stay on track.

This scrumptious Crumble is just one of the treats Jessie brings to the table!


Jessie Inchauspe


Makes: 4 portions / Prep time: 10 mins / Total cook time: 25 mins/ Vegetarian


50g plain flour

150g caster sugar

50g unsalted butter

100g shelled pistachios

350g frozen mixed berries


● Preheat the oven to 200°C/180°C fan. Place the plain flour, 100g of the caster sugar and all the unsalted butter in a food processor and blitz until the mixture resembles breadcrumbs.

● Add the shelled pistachios and blitz again until the nuts are roughly chopped and the crumble has a light green hue.

● Tip the frozen mixed berries into a medium-sized round or square baking dish (you want a snug fit) and toss them with the remaining 50g of caster sugar.

● Scatter the crumble mixture on top and bake for 20–25 minutes, or until the berries are bubbling and the crumble is golden and crispy. Serve with crème fraîche, Greek yoghurt or ice cream, if you wish.

Crème fraîche, full-fat Greek yoghurt or ice cream, to serve (optional)