Apple, blackberry and pecan crumble
A fruit crumble is one of our favourite desserts and it’s so easy to adapt the traditional recipe we remember from our childhoods, of white flour and heaps of sugar, into something more nutritious yet just as incredible-tasting.
The oats and nuts give the crumble a crisp, toasty topping that’s to die for – and a perfect match for the warm, soft stewed fruits belbow.
If you’re lucky enough to have an abundance of apples and blackberries growing in your garden right now, then you’ll want to read on…
Serves 4
For the topping:
- 100g oats (any size is fine)
- 60g pecans (or walnuts), chopped into small pieces
- 40g ground almonds
- 2 tbsp honey
- 2 tbsp coconut oil, softened (you could also use a good quality, unsalted butter at room temp)
- Large pinch sea salt
For the filling:
- 2 large cooking apples
- 150g blackberries
- 1.5 tbsp honey
- 1 tsp ground cinnamon
Method:
- Preheat the oven to 200°C/400°F/gas 6.
- Put all of the topping ingredients into a large bowl and mix together until well combined. Put to one side.
- Peel the apples, cut them into chunks, then add to a large bowl with the blackberries, honey and cinnamon and mix well.
- Tip the fruit into a shallow ovenproof dish, spread out evenly, then spoon the crumble mixture evenly over the top.
- Bake for 30-35 minutes until the fruit is soft and bubbling and the topping is toasted and golden brown. NB If it starts to brown too quickly, cover with foil for the remainder of the cooking time.
- Serve with a dollop of Greek yogurt or our nice cream.
Notes
You could use frozen berries if you like (forest fruit mixes would work really well). Defrost them first or cook straight from frozen but increase the cooking time by 5-10 minutes.
Make mini crumbles by dividing the mixture up between ramekin dishes.
Use maple syrup or brown rice syrup instead of the honey if you like.
See more Baking recipes
