When I was a little girl, we’d have a roast dinner every Sunday.
For pudding, my mum would always make us our favourites, with me and my brother often arguing over got to choose. My brother like rich, spongey puddings (think Spotted Dick, for those of you who know what that is!), whereas I favoured fruity desserts, such as Lemon Meringue Pie or crumbles.
Anyway, in the late summer, my nanna would often take us blackberry picking among the wild brambles (they actually sat alongside the train line – I’m not quite sure how advisable that would be now!!), which we’d then use to make crumbles or my nan’s homemade blackberry vinegar.
Apple & blackberry crumble is now one of my favourite puddings in the world because it’s so nostalgic. It reminds me of long, hot summers, spent barefoot and outdoors, coming in only to eat dinner.
This Apple & Blackberry crumble is my healthier, more nutritious spin on that beloved classic. It contains lots of wholesome ingredients, including my favourite coconut oil, Braeburn apples (I leave the skin on for fibre), coconut sugar, oats and ground almonds.
It’s also vegan and can easily be made gluten-free by switching out the spelt flour for rice flour, gluten-free plain flour or even buckwheat flour.
For a little twist, I also added in some chopped hazelnuts to add some earthy, nuttiness and extra texture. The oats, too, add that texture, which works perfectly with the juicy, mouth-watering fruit.
I also like to toast my crumble first, which adds extra crunch – perfect again with the soft fruit!
The result? A mouth-watering, juicy, delicious crumble that tastes delicious served with whipped coconut cream or homemade ice cream.
Apple & Blackberry Crumble
- Creates one large crumble –
- 1 cup spelt flour (or rice flour / buckwheat for gluten-free)
- 1 cup ground almonds
- 1 cup oats
- 1/2 cup – 2/3 cup coconut sugar (to taste)
- 1/2 cup chopped hazelnuts
- 6 tbsp coconut oil (I use Vita Coco) or butter, softened
- For the filling –
- 4 medium apples, cored (I like to leave skins on – I used Braeburns)
- 2 tbsp coconut sugar
- 2 tbsp dairy-free butter
- 2 cups blackberries
- 1/2 tsp cinnamon
- To serve – whipped coconut cream or ice cream
Preheat the oven to 190C. Stir together spelt flour, ground almonds, oats and coconut sugar. Add the coconut oil / butter, and rub it into the mixture, using your fingers to work it into a sand-like, crumbly texture. Stir through the chopped hazelnuts.
Tip onto a lined baking tray and bake for 10-15 minutes, or until lightly golden.
To make the filling, melt the butter and the coconut sugar in a pan on a low to medium heat. Stir in the apples and cook for 4 minutes. Add in the blackberries and cinnamon, stir and cook for a further 3 minutes. Set aside for a few minutes.
- Spoon the apple and blackberry mixture into a large baking dish, then scatter over the crumble topping. Bake for 5-7 more minutes, until warmed through and bubbling. Serve warm with ice cream or whipped coconut cream.