This crumble may be my go-to dish for breakfast, lunch and dinner all winter. It’s just so delicious and so wonderfully quick and easy to make, plus the leftovers seem to get more and more amazing as each hour goes by! I’ve always been a huge crumble fan, even when I didn’t like fruit or vegetables I still loved crumble – although I did quite often leave any larger pieces of fruit to one side and focus on the topping! The topping is still my favourite part though and I’m especially obsessed with the bottom part of it, you know the part that soaks up all the rich purple juices that ooze out of the blackberries and apples as the crumble bakes infusing the oats with a delicious fruity goodness? That part is the best! The rest is amazing too though, the soft sweet slices of apple, the melted wild blackberries mixed with cinnamon, the subtle caramel touches of pure maple syrup and the browned crispy layer of oats on the top – those are all pretty amazing. Nothing about this crumble tastes healthy either really, which is kind of fun, but trust me it really is so good for you and it’s filled with just a few, incredibly simple ingredients: apples, blackberries, oats, almonds, coconut oill, cinnamon and pure maple syrup. That’s it. So you can enjoy your dessert any time of the day knowing that you’re taking in so many vitamins and minerals as well as fibre, healthy fats, anti-oxidants and plant-protein. The final piece of awesome news about this dish is that both blackberries and apples are in season in England right now, which means that not only do they taste better than ever but you can go pick them too, which is really fun – there’s something really magical about collecting your own wild, organic food and turning it into something totally delicious!
For the topping:
– 1 and a 1/2 cups of oats (180g)
– 1 cup of almonds (200g)
– 1/3 of a cup of pure maple syrup (100ml)
– 3 heaped tablespoons of coconut oil
– 2 teaspoons of cinnamon
For the fruit layer:
– 6 red apples
– 2 cups of blackberries (400g)
– 1 tablespoon of maple syrup (optional)
– 1/2 a teaspoon of cinnamon
Start by making the crumble layer. Simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats. Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely – pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix. Then leave this bowl to one side.
Next peel the apples and remove the core, cutting the remaining section into roughly 8-12 pieces. Place these in a sauce pan along with the blackberries and a enough boiling water to just cover the bottom of the pan, probably about a cm’s worth. Then add the extra maple syrup if you’re using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft. While this cooks pre-heat the oven to 180C.
Once the fruit is soft transfer it into the bottom of your baking dish and layer the topping above it. Then bake for 25-30 minutes, until the top is nicely browned. Finally serve and enjoy!