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12 Dec, 2019

Cinnamon crumble

We can't think of a more comforting pud than crumble. Plus it's the perfect way to make the most of seasonal fruit.



Ovenproof dish, about 20cm square


4 apples, peeled, cored and sliced
4 pears, peeled, cored and sliced
200g blackberries
80ml water

For the crumble:
200g oats
100g ground almonds
50g gf flour
2 tbsp rapeseed or mild olive oil
4 tbsp honey
2 tsp cinnamon


  1. Preheat the oven to 180 degrees.
  2. Put the sliced apples, pears and half of the blackberries and water in a saucepan. Set on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Pour into the ovenproof dish then 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 evenly with the crumble. Bake in the oven for 20-25 minutes until the crumble topping is golden brown and crisp.