Wild Child's healthy take on an English classic! Nothing beats a good crumble, especially when it's also nutritious. Apples and blackberries are a winning duo at the moment with them both currently being in season, but this recipe also works well with plenty of other fruit bases. We love nectarine & raspberry in July, apple & quince in December and grapefruit in March!
Apple & blackberry crumble
Serves 8 adults or 12 little foodies
4 apples, peeled and cored
150g of blackberries
2/3 cup of oat flour
2/3 cup of porridge oats
1 cup of pumpkin, sunflower and chia seeds
2tbsp of coconut oil
2tbsp of maple syrup
2tsp of cinnamon
1tsp of vanilla extract
Preheat the oven to 180 degrees.
In a saucepan heat 1 tbsp of your coconut oil. Once melted and bubbling, gently fry your apples for around five minutes.
Add the blackberries, 1 tbsp of maple syrup and 1 tsp of cinnamon, stirring often till the sauce slightly thickens and bubbling. Pour into your ramekin dish.
Next combine your oats, oat flour, maple syrup, seeds, melted coconut oil, cinnamon and vanilla extract in a large mixing bowl.
Once combined, pour on top of your fruit base and press down so you have an even layer of crumble topping covering all of the fruit.
Bake in the oven for 30 minutes till crispy and browned on the top. Leave to cool for five minutes before serving warm with a big dollop of coconut yoghurt.