An all time favorite dessert and probably the most British. This brings me right back to autumn and my English childhood days, memories of wellington boots, lots of dogs, feeling rather cold and damp, apple orchards and blackberry bushes. Here’s the new and improved American version. For a start it’s now vegan, gone is the butter, instead I used Earth’s Best Vegan butter that tastes spookily like the real thing. Gone too is the all purpose flour with its gluten and stodginess, the new topping is a super delicious combination of oats, almond meal and whole grain spelt flour which has a richness and flavor that the “white” stuff just can’t muster. Adding pecans gives it a lovely crunch. Happy Fall – I hope you love it.
If blackberry and apple isn’t your first choice here are a few variations you might like:
apple, pear and cranberry
peach, plum and apricot
Blackberry and Apple Crumble.
6 apples, peeled, cored and sliced
1 packet frozen blackberries
Juice and zest of an orange
2 teaspoons cinnamon
2-3 tablespoons maple syrup
1 tablespoon cornstarch (optional)
1 1/2 cups rolled oats
1/2 cup almond meal
1/2 cup whole grain spelt flour
pinch sea salt
6 tablespoons unsalted butter or Earth’s Best vegan butter (cut into cubes)
1/2 cup raw pecans, roughly chopped
1/4 maple syrup
Heat the oven to 375 F
1. Peel, core and slice the apples, place into a large bowl. Add the frozen berries, cinnamon, orange juice and zest, maple syrup and cornstarch if using. Toss well.
2. In a separate bowl combine the oats, almond meal, spelt flour, sea salt and butter. Rub the butter into the mixture until it looks like the size of large frozen peas. Add the maple syrup and stir gently to combine.
3. Place the fruit into a baking dish and top with the crisp mixture. Place on a lined baking sheet and put into the oven to bake for approximately 50-60 minutes for a one large dish or approximately 25-35 minutes for individual ramekins. Keep an eye on the crumble as it cooks to make sure the topping doesn’t burn. If it looks like it’s browning too fast, loosely cover with aluminum foil.
4. Remove from oven when the fruit mixture is bubbling and the topping is golden. Allow to sit for 10 minutes to set up. Serve with non dairy ice cream. Heaven:)