Truly Yummy Apple & Blackberry Crumble
My Truly Yummy Apple & Blackberry Crumble proves that being gluten free and dairy free doesn’t mean missing out on dessert. It’s simple to make and just as delicious served warm or cold.
I love mine warm with a spoonful or two of vegan ice cream or dairy free cream. Check out my Substitutes section for my favourite options.
Crumble is my husband’s all-time favourite, so getting the perfect balance of fruit and crumble topping was a must. This recipe is just right, whether you have allergies or not. I also like to add chopped walnuts for extra texture, but it’s just as yummy without them.
Using muscovado sugar gives a gentle caramel, toffee-like flavour that pairs beautifully with the apples.
This crumble is the perfect winter warmer or a comforting Sunday dessert after a roast. Truly yummy, every time.
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Truly Yummy Apple & Blackberry Crumble
Equipment
- 1 Mixing bowl
- 1 Oven proof bowl
Ingredients
Crumble Topping
- 150 g gluten free plain flour recommend Freee Plain White Flour
- 75 g jumbo oats recommend Flahavan's Gluten Free Jumbo Oats
- 75 g ground almonds
- 6 tbsp light muscovado sugar
- 1 pinch salt
- 6 tbsp olive oil recommend Belazu Crete Gold Extra Virgin Olive Oil
Fruit
- 3 large cooking apples cut into bitesized pieces
- 150 g fresh blackberries or 300g frozen blackberries
- 2 tbsp light muscovado sugar
- 1 tsp cinnamon
- 75 g chopped walnuts optional
- 3 tbsp water
Instructions
- Preheat the oven to 180℃ / Gas Mark 4
Crumble Topping
- Place all the ingredients into a mixing bowl. Using your fingertips, gently rub until evenly combined and break up any large clumps. Continue mixing until the texture resembles breadcrumbs. Set to one side whilst you prepare the fruit.
Fruit
- Prepare and place all the fruit ingredients into the oven proof bowl. Mix with a spoon until the ingredients are evenly combined and the fruit is coated in the sugar and cinnamon.
- Making sure there is an even layer of apple and blackberry, place the crumble topping onto of the fruit. Again ensure the crumble topping is even and covers all of the fruit.
- Place the crumble into the oven and cook for 30 minutes.
- After 30 minutes cover the crumble with foil and turn the oven down to 150℃ / Gas Mark 2. Cook for at least another 10 minutes to ensure the fruit is soft but maintains its shape.
- Serve warm with a spoonful or two of your favourite vegan ice cream or cream.