This crumble is dairy, gluten, and refined sugar-free but just delicious as one you probably had as a kid. Perfect Sunday lunch pudding. It's delicious with vanilla ice cream or coconut yogurt. Serves 4-6 people (and enough for left overs the next morning). Our thanks to Georgia at Clean Geeg who came out with this delicious recipe. You can find more of Georgia's work at cleangeeg.com and on Instagram @cleangeeg.
- 180g of porridge oats
- 200g of ground almonds
- ½ a vanilla pod
- ½ cup of maple syrup
- 3 tbsps of melted coconut oil
- 2.5 tsp of cinnamon
- 6 red apples chopped into 1-2cm squares
- 400g blackberries
- 2 tsp of Elderbrook Blackcurrant, Blackberry and Mulberry
Preheat the oven to 180 degrees. First put the apples, blackberries, 1tsp of cinnamon, the cordial and 1cm of water into a saucepan. Heat on a low flame stirring frequently for 10 minutes. You want the fruit to become soft, with the blackberries mushy and apple pieces just holding their shape.
While the compote is on the heat, combine the oats, ground almonds, coconut oil, maple syrup, vanilla and remaining cinnamon. Once the compote is ready pour it into a baking dish or four individual ramekins. Then using a spoon or your hands, place the crumble mixture on top of the compote making sure it is an even layer.
Place in the oven for 25 minutes till crumble is golden and crispy. Serve straight from the oven.