Blackberry, Apple & Gingerbread Crumble (Vegan + Paleo

• Vegan
• Gluten free

• Produce

  • 150 g Blackberries
  • 2 Bramley apples (approx 300g
  • 1 1/2 tsp Ginger, ground

• Condiments

  • 1 tsp Blackstrap molasses

• Baking & Spices

  • 1 tbsp Coconut sugar or brown sugar
  • 1 tbsp Coconut sugar or brown sugar
  • 1 pinch Salt
  • 1 tsp Spice, mixed

• Oils & Vinegars

  • 3 tbsp Olive oil, mild

• Nuts & Seeds

  • 150 g Almonds, ground

• Liquids

  • 3 tbsp Water

Found on wallflowerkitchen.com

Description

Ingredients

• 2 Bramley apples (approx 300g), peeled and cubed
• 150g / 1 cup blackberries
• 1 tbsp coconut sugar or brown sugar
• 3 tbsp water
• 150g / 1½ cups ground almonds (almond flour)
• 3 tbsp mild olive oil
• 1 tsp blackstrap molasses
• 1 tbsp coconut sugar OR brown sugar
• 1½ tsp ground ginger
• 1 tsp mixed spice (or pumpkin pie spice mix)
• A pinch of salt

Directions

• 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!