Dessert

Apple, Blackberry & Almond Crumble

Refined sugar is one of the top ingredients in most traditional crumble recipes. I’ve just browsed a number of recipes that range between 70g on the conservative side to over 200g of sugar! This recipe favours the flavours of the apples and berries and contains just 4 tsp date syrup! That’s 1 tsp per serving.

Recipe

Apple, Blackberry & Almond Crumble

Portion: 4

Ingredients: 

  • 2 large cooking apples 
  • 350g frozen blackberries
  • 50g gluten-free oats
  • 30g almonds
  • 20g seeds of choice
  • 20g flaked almonds 
  • 2 tbsp coconut oil 
  • 4 tsp date syrup
  • 2 tsp cinnamon 
  • 1 tsp maca 

You can save some of the crumble topping and compote to make the Berry Granola Yogurt.

Instructions:
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  1. Set the oven to 150 degrees C.

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  2. Dice your 2 cooking apples and place these in a pan with 2 tsp date syrup and 100ml water. Simmer for 5 mins. 
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  3. Add the frozen blackberries to the pan with a couple dashes of cinnamon and simmer for a further 10 mins.

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  4. Blend the almonds (30g) and seeds (20g) into a powder.

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  5. Combine the powder with rest of the remaining dry ingredients (50g oats, 20g flaked almonds, 1 tsp maca, 1 tsp cinnamon).

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  6. Once well mixed, add the 2 tsp date syrup and rub together with 2 tbsp coconut oil (you do not need to melt the coconut oil before use).

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  7. Bake for 20 mins on the middle shelf. 

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