Sweet & tangy Apple & Blackberry Crumble – made with less than 10 ingredients and cooked in one dish! Paleo + Vegan
I am hereby declaring it Blackberry Week here on A Saucy Kitchen!
Since I’m still up to my eyeballs over here with all the blackberries that Mike & I picked last week it only seems right. Not that I’m complaining or anything! As far as problems go I’d happily take ‘fridge too full with berries’ over pretty much anything else.
To kick us off we’re starting with this Grain Free Apple & Blackberry Crumble – fruit curtesy of our own garden. Nature is so bitchin’.
So let’s do this!
The base is easy enough to make – just throw together the fruit, spices and starch in your baking dish and mix it up and then pop it in the oven for about 15 minutes. Since almonds can burn pretty quickly in the oven you want to bake the apples & berries before adding the topping. This allows the fruit more time to break down and soften in the oven while you prep the crumble.
I’ve shared a couple of crumbles in the past (See: Exhibit A and Exhibit B) that use a traditional oatty crumble topping. Since even certified gluten free oats can be a bit tricky for a lot of coeliacs I decided to go with a grain free crumble topping with this one today. And let me tell you – it’s crazy delicious!
It’s made up mostly of ground almonds. Almond flour can be pretty expensive here so I ground up whole almonds in my blender instead of using straight flour. You can however use almond flour/almond meal if that’s easier, but I would recommend adding in a few of roughly chopped almonds for a little more added crunch.
Once you’ve got your almond how you like mix in some desiccated/shredded coconut, a little sweetener and a touch of cinnamon with some melted coconut oil. Mix it up and you’ve got a super tasty cookie crumble topping to scatter over your apple & blackberry base.
Pop it back in the oven for another 20ish minutes until sweet, bubbly and golden on top. Easy!
And then the hardest part is to try not to be like me pick off too many bits of crumble before anyone else can get a share… At least if you do make sure it’s strategically taken from all over the crumble so it’s harder for anyone to notice what’s going on. #LifeHack
Don’t forget to #asaucykitchen on instagram if you try this Apple & Blackberry Crumble I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 3 cups | 430 grams blackberries
- 4-5 medium | about 1 pound green apples, peeled and diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup | 50 grams coconut sugar (can sub with sweetener of your choice)
- 2 tablespoons | 25 grams tapioca flour or arrowroot starch
- 1 1/2 cups | 225 grams whole almonds (can use almond flour or meal)
- 1/4 cup | 24 grams unsweetened desiccated coconut (can sub with gluten free oats)
- 1/4 cup | 50 grams coconut sugar
- 1/4 cup | 60 grams melted coconut oil (can sub with butter or non dairy butter)
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350F/180C. Grease a 9x13 baking dish
- Add the fruit, coconut sugar, cinnamon, ginger and tapioca or arrowroot starch to the prepared dish. Toss to combine coating the fruit well in the starch & sugar.
- Bake in the oven for 15 minutes while you prep the topping.
- Add the whole almonds to a blender or food processor and pulse until crumbly and sandlike with larger almond chunks left in tact.
- Add the pulsed almonds to a medium sized mixing bowl along with the remaining topping ingredients and mix until you have a crumbly but combined mixture.
- After your berry base has baked in the oven for 15 minutes take it out spread the crumble mixture over the fruit and cover evenly.
- Bake for 20-25 minutes until the topping is browning slightly. The fruit underneath will be bubbling slightly. Let stand for 10 minutes to cool before serving.