A delicious cosy winter dessert that is also great at supporting your gut and immune health at the same time - what a winner!
Prep time : 20 mins
Cook time : 40 mins
For the crumble:
1 and a 1/2 cups of oats (180g)
1 cup of almonds (200g)
1/3 of a cup of pure maple syrup (100ml)
3 heaped tablespoons of coconut oil
2 teaspoons of cinnamon
For the juicy fruity layer:
6 apples (cooking or red)
2 cups of blackberries (400g)
1/2 a teaspoon of cinnamon
Rinse the apples and blackberries. Peel and core the apples, cutting the remaining section into roughly 8-12 pieces. Place the apples and blackberries into a saucepan, add enough boiling water to just cover the bottom of the pan, about a cm’s worth. Then add the cinnamon, stir together and put the lid on the pan. Allow this to simmer for about ten minutes, until the fruit is nice and soft. While this cooks preheat the oven to 180C.
For the crumble layer. Place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats. Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted, pour this over the oat and almond mix and stir well until all the dry ingredients are coated.
Once the fruit is soft transfer it into the bottom of your baking dish and layer the topping above it. Then bake for 25-30 minutes, until the top is nicely browned.