Apple and Blackberry crumble
11th Nov, 2015


  • Serves 2
  • 3 dessert apples, peeled, cored and sliced
  • 100g fresh raspberries
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp runny honey
  • For the crumble
  • 100g porridge oats
  • 50g ground almonds
  • 25g gluten-free flour
  • 1 tsp rapeseed oil
  • 2 tbsp runny honey
  • A pinch of ground cinnamon
  • 2 tbsp Coconut yogurt to serve

Equipment required:

1 Preheat the oven to 200°C/180°C/gas 6. 

2 Put the apples, half of the blackberries, the cinnamon stick, star anise, honey and 80ml water in a saucepan on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Remove the cinnamon stick and star anise, and pour the fruit into an ovenproof dish about 18cm by 12cm . Scatter the rest of the blackberries over the top.

3 To make the crumble, combine all the ingredients in a large mixing bowl and mix together thoroughly, using your fingers.

4 Cover the fruit with the crumble. Bake in the heated oven for 20–25 minutes until the crumble

topping is golden brown and crisp.




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