I adore crumbles and, even more so, I adore blackberries; but on their own they don’t make for a great crumble filling because they lack texture and bite, which is why I’ve paired them with apple. A classic combination for a reason, these two fruits perfectly compliment one another. Tart and sweet, they exude a wonderful juice that will ensure your crumble is succulent and moist- it tastes even better when re-heated the next day.
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com
4/5 cups blackberries
2 royal gala apples
4 tbsp organic unrefined granulated sugar, or whatever sweetener you like
5 tbsp soya butter/spread
1/2 cup brown rice flour
1/2 ground almonds
1/4 cup unrefined granulated sugar, plus more for sprinkling
handful pumpkin seeds
handful roughly chopped pecans
1. Pre-heat the oven to 200 degrees celsius/350 degrees farhenheit.
2. Thoroughly rinse and sort the blackberries and a put in a large pan. Peel and core the apple and cut into chunks.
3. Add 1/4 cup water and the sugar and bring to a gentle simmer allowing the fruit to soften but not lose their shape - about 10 mins should do it. Transfer to an ovenproof dish.
4. In a bowl combine the flour, ground almonds, sugar and butter. Make sure the dish and butter are cold - I put the dish in the fridge/freezer for a few minutes beforehand. Work the butter gently into the flour mix using your fingers to incorporate it. You can leave it quite chunky or create a fine crumble, which is my preference. At the very end add the pumpkin seeds and pecans ensuring they are evenly combined.
5. Sprinkle evenly over the fruit, along with a tablespoon or so of sugar for extra crunch! Bake in oven for 30minutes until you see the juices bubbling at the edge and the topping is golden.