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Crumble Aux Baies Rouges ( Red Berry Crumble) - Inga Liljestrom

by If music be the food...

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And Then the Devil Sings - written and performed live by Inga Liljestrom in La Pagode cinema in Paris, France.

All proceeds from this project go to those working on the frontline of Covid 19 - the wonderful team at Medicin Sans Frontiers .

I chose my berry crumble recipe, as it went down a treat when ever it was made for our French guests when we lived in Paris...it never looked very elegant, but they didn't seem to mind! My French partner reported back many a time, that they couldn't believe how good it tasted- which i found quite funny!

The song 'and then the devil sings' was recorded in the beautiful La Pagode cinema before it was closed down. La Pagode was built in the Belle Epoque era in 1896 as a gift of love from François Morin (director of Le Bon Marché) to his adored wife. Japonisme was all the rage at that time, so he styled the pagoda with panels, paints, frescos and statues from Japan, along with a beautiful Japanese garden - a jewel in the heart of Paris. The story goes that his wife was overjoyed with this gift, and hosted many balls, banquets, concerts, and theatre plays, and La Pagode became the focal point of Paris’ upper class social scene. At one such gathering, she met a younger man and fell madly in love with him, and thus, abandoned François. This is a song for him...and some crumble to warm his weary heart.

(sugar free, gluten free option!) 


500 gram mixed red berries or packet of frozen red berries (strawberries, blueberries, raspberries, cherries etc)

3 - 4 applies pealed and chopped (can use pears etc too!) 

cinnamon ginger maple syrup

Slowly heat berries and apples in a saucepan. Cook until apple is soft and the berry juice evaporates/ reduces. Add maple syrup to taste. You might need to pour a bit of the juice from this mix into a cup, which can be used in the topping if you wish.


2 small cups of oats (can be gluten free!) 

Cup of ground almonds

half a cup of almond slivers

half a cup to one cup of any type of non- salted mixed nuts and seeds  

60 - 65 grams of melted salted butter

1/4 cup water

Pinch of cinnamon and nutmeg

Teaspoon fresh grated Ginger1/4 cup maple syrup or to taste

Mix ingredients in a bowl. Should be too dry or too wet. Can add more water if necessary- but go gently! 


Pour berry mix into an oven proof dish, approx 30 cm x 20 cm x 7cm. I like to use glass dishes. Press crumble mix on top of the berries. 
Then bake in a pre- heated oven 180 degrees for 15- 20 min or until topping goes golden brown.

Serving suggestion- Serve with custard made with maple syrup (nstead of sugar).
The crumble can also be enjoyed cold the next day...makes a delicious healthy breakfast!


released April 25, 2020


all rights reserved



If music be the food... London, UK

This project was birthed around the kitchen table with guitars, food and friendship. Bush Fires raged on one side, floods on another and an international pandemic loomed closer. And we sang…and made music...and cooked food… and… unearthed ideas for a project combining
recipes...music and cyber collaboration.
... more

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