This crumble is delicious and the perfect dessert on a cold day! I also like to make this in individual ramekins and enjoy it for breakfast topped with a spoonful of yoghurt, coconut yoghurt works perfectly! I like the combination of apple, pear and blackberry but it is so versatile. If you can’t find blackberries, use blueberries or if you have a load of pears that need using up, do it all with pears!

The crumble is vegan, gluten free (make sure you use gluten free oats) and egg free. It’s pretty much suited to anyone as long as they don’t have a nut allergy. If you are making for someone with a nut allergy, let me know and I can send you an alternative topping!

🛒 Ingredients 🛒

For the filling:

▪️2 apples, peeled and sliced (I used bramley)

▪️1 pear

▪️150g blackberries

▪️1 1/2 tbsp coconut sugar (brown soft sugar works here too)

▪️4 tbsp water

For the crumble topping:

▪️150g ground almonds

▪️50g gluten free oats

▪️3 tbsp coconut or olive oil

▪️1 tsp mollasses 

▪️1 1/2 tbsp coconut sugar (brown soft sugar works here too)

▪️1 tsp ground ginger

▪️1 tsp cinnamon 

👩‍🍳 Method 👩‍🍳

1. Preheat the oven to 180°C. 
2. In a saucepan add the fruit, water and sugar. Simmer over a medium heat until the fruit is soft and the juices thickened, usually around 10 minutes.
3. In a bowl, add all of the crumble ingredients apart from the molasses and oil. Stir to combine.
4. Drizzle over the molasses and stir in, if you have a few clumps that is fine!
5. Mix through the oil one tablespoon at a time. The mixture should begin to come together with more of a chunky crumble texture.
6. Add the fruit filling to the bottom of your crumble dish and top with the crumble mixture. 
7. Bake in the oven for around 15 minutes until golden on top. Enjoy with cream, custard or a dollop of yoghurt for a lighter treat!