Savour the last of berry season with this simple vegan apple blackberry crumble. Apple bring tart sweetness to juicy blackberries topped with a simple gluten free crumble topping!
Summer is fading, but fall is sneaking up quite quickly. Did we even have a summer? It didn’t feel like it. That’s okay though. I like fall. Cozy sweaters, warm cups of soup, apple picking, and best of all? Comfort food.
When chillier days hit I like more comforting, hearty dishes. And when I’m craving something sweet and super easy to do, I choose crumbles. Plus, they are great for getting rid of any left over fruit you have kicking around in the fridge.This apple and blackberry crumble is simple to make and is vegan-friendly to boot.Why not give it a go this September and enjoy what’s left of the summer before it’s pumpkin spice everything!Print
Savour berry season with this simple vegan-friendly apple and blackberry crumble pie. This recipe is also gluten free!
For the fruit:
2–3 apples, peeled and diced
2 cups blackberries
2 tbsp coconut palm sugar or maple syrup
1 tsp cinnamon
1 tsp vanilla extract
For the topping:
1 1/4 cups ground almond
1 1/2 cups rolled oats
1/2 cup shredded coconut (optional)
2 tsp maple syrup
1/2 cup coconut oil
- Preheat the oven to 350°F. In a bowl combine the apples, blackberries, sugar, cinnamon and vanilla extract. Mix to combine, then place in an ovenproof dish of choice. I choose a 10″ pie dish.
For the topping combine all the dry ingredients and mix well.
- Add the maple syrup and coconut oil and gently work through with your fingers until it starts to crumble together.
- Spoon the crumble mixture on to the fruit to cover. Bake for 35-45 minutes, until its cooked through and golden on top. Serve warm and top with your favourite ice cream.
Trying out this recipe? Let us see! Tag us on instagram with #bakedtheblog.