Blackberry and Apple Crumble
Ingredients
Filling
- 200g blackberries
- 4-5 bramley apples
- 1 lemon
- 1 tbsp cornstarch
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- Water
Crumble
- 150 oats
- 250g spelt flour
- 100g coconut sugar or light brown sugar
- 1 tsp baking powder
- 200ml coconut oil
Preparation
Preheat the oven to 190°C.
Chop the apples into big bite-sized chunks, optionally leaving the skin on or removing it. Place in a large bowl, sprinkle with sugar, cinnamon, cornstarch, and lemon juice, toss together, then transfer to a large pot with about 2 cm of water. Bring to a boil and simmer for 15-20 minutes, stirring occasionally.
While the apples are cooking, prepare the crumble: Add all dry ingredients to a bowl, slowly pour in the coconut oil, and combine with hands until the mixture sticks together when squeezed but is not too oily.
Once the apples are cooked, pour into an oven-proof baking container and add the blackberries.
Squeeze the crumble mixture into chunks and layer on top. Press down lightly and sprinkle with a tablespoon of coconut sugar for extra crunch.
Bake in the oven for 25-30 minutes, watching towards the end to avoid burning.
Remove from oven and let cool for 20-30 minutes to crisp the top; the inside will be very hot.
