Apple and Blackberry Crumble

Apple crumble is a lovely nostalgic dessert for me. It will forever remind me of cozy winter nights and woollen socks. This version includes blackberries and rosemary, which make it extra special.

Serves 4-6

what you need

for the Filling

6 granny smith apples, peeled, cored and cut into pieces

1 cup of blackberries

1 tablespoon almond meal

2 teaspoons ground cinnamon

1 teaspoon ground rosemary

2 tablespoons coconut sugar

dash of lemon

 

For the crumble

2 tablespoons coconut sugar

pinch of salt

1/2 cup gluten free flour

1 cup rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon 

50g coconut oil

50g butter

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what to do

for the filling

Preheat oven to 180C.

Peel, core and cut apples into bite sized pieces. Place in a bowl with the blackberries, almond meal, spices and coconut sugar. Squeeze in a bit of lemon juice. Transfer mixture to an ovenproof dish.

for the crumble

Place the flour, oats, sugar, cinnamon and baking powder into a bowl. Stir to combine, then pour in the melted coconut oil and butter. Make sure everything is well coated, and sprinkle over the apple and blackberry filling.

Bake for about 40 minutes or until golden brown.

Serve with vanilla ice cream or coconut yogurt.

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Tips

This crumble is not particularly sweet, as I like to be able to taste the tartness of the apples. If you prefer a sweeter crumble, just add more sugar to taste.