Apple and Blackberry Crumble
Super excited to be sharing this recipe with you this week. I couldn’t resist sending this delicious afternoon treat your way. Apples are back in season here in NZ, and if you’ve ever loved a good old crumble, just how your grandma used to make, you will love this quick and easy no-bake version.
Despite it not being cooked, the flavours in this crumble are really rich and defined – think juicy sweet apple, a hint of acidity from the blackberries and lemon, all encased in a creamy, buttery, walnut-y crumb. I’ve been having for afternoon tea every day the past week, with a creamy dolloping of coconut yoghurt on the side. And then for dessert as well with ice cream.. It’s so downright full of goodness though, I reckon you could almost sneak it in for breakfast too!
Why you’ll love this Apple & Blackberry Crumble
Yes this deliciously comforting Apple & Blackberry Crumble is…
- Done in 15 minutes,
- No cooking required,
- Packed with antioxidants, vitamins, omega 3 essential fatty acids, healthy low GI carbohydrates, and polyunsaturated fats,
- Just like your nan used to make (just without the butter, sugar, or white flour) and
- A lovely refreshing change if you’re a chocolate-fiend (like me)
So grab yourself some fresh autumnal apples, a punnet of bubbly blackberries, and make this incredible crumble. Whilst it might not look as fancy as some of my other recipes, please don’t let that stop you – the flavour jam is a definite 10/10!
Apple are A+
antioxidant, anti-diabetic, anti-heart disease, and anti-cholesterol!
Apples have been shown through scientific research to have a host of benefits, namely around the heart and blood sugar systems. These little beauties help to…
- Regulate blood sugar – through their unique combination of phytonutrients, flavonoids and polyphenols;
- Reduce blood fat levels – and thus the risk of cardiovascular disease;
- Increase beneficial bacteria – in the large intestine, which is associated with stronger immune function and reduced incidence of disease; and
- Provide fibre – with 17% of your daily recommended daily intake in one medium sized serving
Some clients I work with find that apples, along with other fruits, can still provide too much of a blood sugar rise when consumed on their own. If you feel hungry again not long after eating an apple (but hang on, I just ate an hour ago), this might be you. In this case, I recommend eating your apples, or other fruity delights, with a good source of fat and protein – nuts being a perfect example. The fats and proteins help to lower the glycemic load of the fruit and make the whole meal (or snack) feel much more satiating (stopping you reaching from the cookie jar an hour later).
This yummy Apple & Blackberry Crumble is therefore the perfect combination – complex carbohydrates and energy from the fruit and oats, bedded down by the protein and fats from the walnuts, almonds and coconut oil (plus a little extra if you serve it with coconut yoghurt or ice cream like I do).
Apple Syrup? Give it ago!
To enhance the flavour of our apples, I’ve added this lovely NZ-grown apple syrup from Chantal Organics. I’d never tried apple syrup until a few months ago, so was pretty excited to start experimenting with a natural whole foods sweetener grown right here in NZ. Most sweeteners I use and recommend to you (coconut nectar, brown rice syrup, yacon syrup, maple syrup and coconut sugar) are grown overseas. So it’s lovely to have an affordable option made without the food miles, that also imparts a really unique and fruity flavour to our recipes.
Back to our crumble! This recipe definitely reminds me that sometimes, the simple things really are best.
Want more apple-y goodness?
I love using apples in recipes, and if you’re a fellow apple aficionado, you’ll no doubt love my
Wishing you a fabulous weekend, and til next week, stay happy and well.
- 1 c rolled oats
- 1 c almonds
- 1 c walnuts or pecans
- 1 1/2 c dates
- 1 tbsp cinnamon
- 1 tbsp apple syrup
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 5 tbsp coconut oil melted
- 4 apples
- 1 c blackberries
- 2 tbsp apple syrup
- 1/2 lemon juice
- Blend all crumble ingredients except the coconut oil in food processor until fine and crumbly but still with some texture. Then, while your blender is on low, pour in the melted coconut oil. The mixture should hold together easily in your fingers when pressed and, if it doesn't, blend some more or add a little extra coconut oil.
- Pour ¾ of your mixture in a lined baking tray and press down very firmly – place in the freezer to set. Set aside the remaining crumble in a bowl.
- Now in your processor, place in quartered and deseeded apples with the apple syrup and lemon juice and blitz up until chunky. Don’t over blend – you don’t want apple mush otherwise it will have too much liquid and won’t hold together. Think CHUNKY. Pour off any excess liquid (use for your overnight bircher muesli or a smoothie), then pour the apple onto your crumble base layer and press down so it’s flat and compacted.
- Dot over the blackberries, then sprinkle over the remaining crumble, pressing down lightly so it holds together. Place in the freezer for 2 hours to set, or in the fridge overnight.
- Once completely firm, remove and slice, then place back in the fridge – will keep for up to 5 days in the fridge. Serve with coconut yoghurt, ice cream, or Cashew Macadamia Chia Cream.
- Food processor
- Nut free: To make this nut free, swap the almonds and walnuts with sunflower or hemp seeds. You can also used activated buckwheat to replace one of the nut measures, simply add an extra 4-5 tablespoons of coconut oil until it holds together as the buckwheat won’t release any oils to help bind.
- Gluten free: This crumble is naturally wheat free and very low in gluten, through the use of oats and nuts (oats contains a very low-allergenic form of gluten called avenin). If however you would like to make it 100% gluten free, you can replace the oats with an extra cup of almonds or walnuts (or 1/2 and 1/2 of each), or the buckwheat, sunflower seeds and hemp seeds.
- This recipe also works brilliantly with pecans instead of walnuts.
- If you have time, use dried activated almond and walnuts. Otherwise raw works great too (I used raw for this shoot and they were amazing).
- If you don’t have blackberries, you can use any other berries – raspberries, blueberries, boysenberries all work well. If using frozen, defrost first and drain off the liquid (use in bircher muesli or a smoothie).
- I like to set this in the freezer, rather than the fridge, as it makes it that extra bit firmer so you can achieve a nice clean slice like in my photos. Simply leave it in there until its super firm but not quite starting to freeze – that’s the perfect time to remove and slice.
- Despite the fresh fruit content, this slice actually freezes impeccably well. Simply remove the slices you need around an hour before serving and leave to thaw on the bench. I did this and was deliciously surprised!