Apple and Blackberry Crumble

Course Dessert

Keyword egg free, gluten free, healthy, nut free, paleo, refined sugar free, vegan, wheat free

Prep Time 15

To set 2

Servings

Calories 484kcal

Author Buffy Ellen Gill

Equipment

Food processor

Ingredients

Crumble

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

Filling

4 apples
1 c blackberries
2 tbsp apple syrup
1/2 lemon juice

Instructions

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.

Notes

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!

Nutrition