As we move from the Summer to the Autumn, it’s time to start thinking about Apple and Blackberry Crumble (in fact, it’s time to think about any kind of crumble, if I’m totally honest with you).
I’m not into making things overly fancy – which is why my wheat-free crumble which features in my Five Day Autumn Reboot might be just what you need to top your lovely autumnal fruit. You can play free and easy with this recipe – the amounts aren’t set in stone, so just go with what works for your Apple and Blackberry Crumble.
Apple and Blackberry Crumble (wheat-free too!)
(I’m going to assume that you’ve already sorted the bottom half of your crumble – you know, the fruity part. If you want to reduce the amount of sugar you use in the fruit, try adding cinnamon and/or some raisins – sweetens it up a treat!)
Take a cup of oats (use GF oats if you are after a totally gluten free crumble, and blend them up in a blender until it all looks a bit flour-esque.
Add another half a cup of oats and half a cup or so of butter or coconut oil along with some desiccated coconut and a dash of cinnamon.
Smish it up in the blender into a breadcrumb stylie (you may find it easiest to ‘pulse’ it) and sprinkle it on top of prepared fruit in an oven-proof bowl.
Pop it into the oven until it looks like it’s been cooked a bit (you know, slightly brownish) and then eat eat eat.
My favourite fruit combo isn’t actually a combo. It’s just apples. But seeing as there are so many blackberries around at the moment, it seems wrong to not use some of them. What do you like to put in your crumble?
For more recipes and some wonderful inspiration for eating better each season, check out my Five Day Reboot.