21 Oct Vegan Blackberry and Apple Crumble
Autumn is the most perfect time for Sunday afternoon walks, wrapped up warm enjoying the last of the warm sunshine before the winter sets in. This time of year is a perfect time for ripe blackberries which can be easily found on walks in forests and woods.
Last week I went on a walk with my lovely man and we had great fun finding and picking blackberries in the forest. At one point I was sitting on his shoulders picking the best plump blackberries that were unreachable by small animals and other people!
Vegan Blackberry and Apple Crumble
2 cups blackberries
1 medium/large apple
1 tsp vanilla extract
2 tsp lemon juice
1 tbsp agave nectar
2 cups oats
2 1/2 tbsp almond flour
1/2 tsp vanilla extract
Pinch of salt
2 1/2 tbsp agave nectar
2 1/2 tbsp coconut oil
1. Preheat the oven to gas mark 6.
2. Rince the blackberries well and place them into a bowl.
3. Chop the apples into small pieces and place in the same bowl as the blackberries.
4. Add the vanilla, maple syrup and lemon juice and mix well.
5. In a separate bowl mix the oats, flour, salt and vanilla together.
6. Add the agave nectar and coconut oil in and mix together with your hands until all the ingredients are combined.
7. Pour the berry and apple mix into a baking dish and top with the crumble mixture.
8. Bake in the oven for 35-40 minutes until the fruit is beginning to bubble and the crumble is a golden brown.
9. Serve hot on its own or with cream or ice cream (or vegan ice cream if you want to keep it completely vegan).
Once cooled, store in an air tight container and store in the fridge for up to 3-5 days. This scrumptious pudding reheats perfectly.