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11 Nov, 2015

Apple and Blackberry crumble

There is nothing more comforting that a big streaming bowl of sweet, yet sharp, stewed apple and blackberry, with a golden, crumbly top. Topped off with a big dollop of creamy coconut yogurt.



Serves 2

3 dessert apples, peeled, cored and sliced
100g fresh blackberries
1 cinnamon stick
1 star anise
1 tsp runny honey

For the crumble
100g 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


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.