Introduction: Apple and Blackberry Crumble
Imagine this. It's winter, it's freezing outside, maybe even snowing. You're snuggled up inside, in front of an open fire with warm apple and blackberry crumbles just out of the oven, topped with creamy vegan vanilla ice cream. Can life get much better? Not really, if you ask me. There's something so nourishing and comforting about warm desserts in winter.
My Grandma used to make the best desserts and sweet treats. Whenever we stayed there we'd smell freshly baked cookies out of the oven, and there would always be some treat in the kitchen. She had a sweet tooth, and it's definitely been passed down onto me! So, having dessert usually reminds me of her, and gives me a warm, cosy nostalgic feeling.
These apple and blackberry crumbles really are a winner. When my housemate Mel (from Raw Nourishment) tasted these, she said: 'You nailed it!' It's such a cool feeling when other people love your food!
Actually it was partly Mel who prompted me to make this recipe. She's been listening to Dr. Gregor from NutritionFacts and she said that he recommends eating berries every day, and especially blackberries. See this 2 minute video by him on why. So, we went out and bought some blackberries and then made this recipe.
I really love the crunch of the macadamias and the coconut in the crumbly part of this recipe. Roasted macadamias just taste so good - and they go so well with coconut!
If you make this, or like the look of it (let's face it, who wouldn't!?) please give us a shoutout on social media. We'd love to hear from you!
Step 1: Ingredients
What you will need!
For the inside:
4 Apples (peeled and chopped)
1 cup Blackberries (thawed)
1 pinch of Clove Powder
1/2 tsp of Cinnamon
1/4 cup of Sugar
For the Crumble:
1 Tbsp of Vegan Butter (we used Nuttelex)
4 Tbsp of Flour
2 Tbsp of Brown Sugar
2 Tbsp of Oats
2 Tbsp of Shredded Coconut
2 Tbsp of Macadamias (chopped)
1 Pinch of Salt
Cook the apples in 1 Tbs of water for around 5 minutes or until getting soft
Stir in clove powder and cinnamon. Then add in the sugar and cook for a further 5 minutes
Take off the heat and add in thawed blackberries. Stir it around.
To make the crumble, mix vegan butter and flour together with your hands until crumbly.
Add all other ingredients and mix well
Put the apple and blackberry mixture into two 14cm ramekins and put the crumble on top. Bake in oven at 180℃ for 20 to 25 minutes or until slightly browned on top
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