This vegan gluten free apple and blackberry crumble is a perfect warming dessert to have on a dark and chilly fall or winter evening. I also think it works great as a breakfast!
As I transition to a healthier lifestyle I have been recreating less processed and more nutritious versions of my favourite treats. Most crumbles are full of white flour, butter, and refined sugar so I really thought this classic dessert needed a good overhaul.
This dessert is vegan, gluten free, and refined sugar free but still full of delicious flavour! I enjoyed my crumble with some almond milk but it would also be lovely with dairy-free ice-cream, soya custard, or it is just as enjoyable on it’s own.
This recipe uses only 7 ingredients and is ready in just 30 minutes. I use Bramley apples in this but any other sour variety will do. I love cooking with apples, so expect to see many more recipes including them in future!
As always, let me know what you think in the comments if you try this and tag me on social media if you post a pic. I would love to see it. 🙂
An easy vegan and gluten free twist on the traditional dish.
- 90 g oats
- 60 g pecans
- 80 g maple syrup
- 3 tbsp coconut oil melted
- 1 tsp cinnamon
- 500 g apples
- 150 g blackberries
- 50 g maple syrup
- 1/2 tsp cinnamon
Preheat oven to 170C/350F/Gas 5.
Blend pecans and half the oats until they are a course flour.
Mix this with the rest of the oats and then add the coconut oil and maple syrup. Combine well.
In a saucepan, on medium heat, stew the apples in the maple syrup and cinnamon for a few minutes. Stir constantly.
Now add the blackberries and cook for another few minutes.
Transfer the apple and blackberry mixture into an 8x8 baking dish and layer the crumble on top.
Bake for 15 minutes or until the crumble starts browning.
- Swap the pecans for 45g oats if avoiding nuts.