Apple Blueberry Crumble

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It's common knowledge that when fruit is in abundance, I make dessert. It's also common knowledge that I love using spices in my baked goods. So it should be no surprise to you that this recipe contains both, along with a crunchy topping too.

Crumbles, or crisps as they call them in the west, are the easiest way to use up a lot of fruit. Due to the simplicity of the recipe, crumbles can easily be adapted to suit your dietary requirements. I like to keep mine plant based plant based, so I often use coconut oil, margarine and maple syrup instead of butter or sugar. There is very little difference in the overall taste though, so no matter what you choose to go with, you won't be missing out.

I've made this recipe several times over. I usually stick to using 6 apples, but this time I reduced the amount of apples and added some blueberries instead.  You can stick with all apples, or use any other berry of choice. Blueberries are in season now, so it's a good time to use them if you like them! You can use frozen if you have them on hand. No need to defrost them either!

The best part of this recipe is that it's really simple to make. It's one of those, dare I say, dump-and-go recipes. The hardest part of the recipe is actually peeling and chopping all the apples. If you've got kids, or a loving partner, now's the time to get them in the kitchen to help with all that peeling and chopping!

Apple Blueberry Crumble
Serves 8
Filling
4 medium apples, cored, peeled and sliced (I use pacific rose)
2 cups blueberries (use any fresh or frozen berry of choice, or two more apples instead of the berries)
1 tbsp butter, melted (use margarine, or coconut oil if vegan)
2 tsp cinnamon
1/2 tsp allspice
1/8 tsp nutmeg
1/8 tsp cloves
1/4 cup maple syrup (substitute with caster sugar if need be)
Juice of half a lemon

Crumble/Topping
1 cup standard flour (use almond flour, or GF flour for Gluten Free option)
1/3 cup caster sugar
2/3 cup shredded coconut
2/3 cup sliced almonds (save some to sprinkle on top)
2/3 cup chopped walnuts
120g butter, melted (use margarine, or coconut oil if vegan)

Preheat oven to 180ºC. First we make the crumble. In a medium bowl place your flour, sugar, coconut, almonds and walnuts in a bowl. Pour over the melted butter and rub the mixture with your fingertips until it resembles course breadcrumbs. Set Aside.

In a large bowl, place all your filling ingredients. Give it a good toss so that it's all coated evenly. Pour it into a 2L capacity baking dish. Crumble over the topping and place in preheated oven for 25-30minutes. The topping should be golden brown when it's done.
Serve warm with vanilla ice cream, custard or even coconut yoghurt.

Enjoy!

xx
Ugeshni