Crumble weather is here! I love this time of year, mainly for the comforting, warming foods that I get the excuse to make.
This crumble definitely ticks the comforting and warming boxes. Plus, the flavours are just amazing. Imagine a classic apple and blackberry crumble with a gingerbread and almond twist. SO GOOD.
Another thing to love about crumbles is that they’re so easy to make. Minimal, easy prep and a fast baking time means this is perfect for last-minute desserts.
Using ground almonds for the crumble topping not makes this crumble gluten-free & paleo-friendly but also adds another flavour element and works wonderfully with the other ingredients.
I served this the night I made it to some friends who had no idea it was “healthy” and absolutely loved it. Especially served with some coconut milk ice cream.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 2 Bramley apples, approx 300g, peeled and cubed
- 150 g / 1 cup blackberries
- 1 tbsp coconut sugar or brown sugar
- 3 tbsp water
- 150 g / 1 1/2 cups ground almonds, almond flour
- 3 tbsp mild olive oil
- 1 tsp blackstrap molasses
- 1 tbsp coconut sugar OR brown sugar
- 1 1/2 tsp ground ginger
- 1 tsp mixed spice, or pumpkin pie spice mix
- A pinch of salt
- Preheat oven to 180C / 350F.
- Add the fruit, coconut sugar and water to a saucepan. Simmer for 5-8 minutes until soft.
- Meanwhile, make the "crumble" by adding all the crumble ingredients, except the oil and mix together. Add the oil in, a tablespoon at a time, until the mixture begins to clump together.
- Once the fruit is soft, add to a baking dish and top with the crumble mixture.
- Bake for 8-10 minutes until the topping is crisp and golden.
- Serve with a scoop of coconut milk ice cream and enjoy!