Super excited to be sharing this recipe with you this week. I know Easter is on its way, so really we should be making something chocolate themed (perhaps wait until next week for that one), but 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!
Yes this deliciously comforting Apple & Blackberry Crumble is…
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!
Apples are A+ - antioxidant, anti-diabetic, anti-heart disease, and anti-cholesterol!
I love using apples in recipes, and if you’re a fellow apple aficionado, you’ll no doubt love my Classic Apple Cake, Apple Pie Smoothie, Mini Apple Crumbles, and Apple and Sultana Muesli Cookie recipes. 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…
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).
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! I made a little video on Insta stories this week (you can follow me on Instagram here, and see the video on my Facebook page here), showing you the simple easy steps to make this little number. Essentially, we blitz up our crumble ingredients – oats, almonds and walnuts, bind them together with dates and coconut oil, then add a dash of vanilla, cinnamon and sea salt. Then for our filling – fresh apples, a dash of apple syrup to bring out the sweetness, lemon to bring a hint of acidity, and tasty tart blackberries. Serve with coconut yoghurt or ice cream, and these flavours I promise are just spot on! This recipe definitely reminds me that sometimes, the simple things really are best.
If you make this cosy classic Apple and Blackberry Crumble, I’d love to see how you go! Take a photo on Instagram (tag me @begoodorganics and #beoodorganics in the main caption, and @begoodorganics in the image so I don’t miss you from my feed), share your recreation on my Facebook page here, or leave me a comment below.
Hope you have something awesome planned this weekend. I'm taking Tony out for a surprise belated birthday date tonight (can't say where because he reads these posts). Three of my best girlfriends are coming round to babysit which is so awesome. They're bringing a disco ball, some costume boxes from when were at school, and ordering in Uber eats - so I'm pretty sure Mil is going to have an amazing time!
Wishing you a fabulous weekend, and til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. As you know I share all my recipes here entirely for free, all I ask from you in return is to share them with your friends! If you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Makes 8 slices (or 16 mini squares)
Takes 15 minutes (+2 hours to set)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
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)
1 c blackberries
2 tbsp apple syrup
1/2 lemon (juice)
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Blend all crumble ingredients except the coconut oil in a blender or 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 blender or 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, vanilla ice cream (my recipe here), or my Coconut Cashew Chia Cream here.
PS - the lovely plates, linen and tableware I’ve used are from Citta Design.
A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!