There are so many juicy blackberries and apples available for picking on the local trees and hedgerows at the moment. Taking half an hour to get out in the fresh air and forage for fruit can be a very uplifting experience. Great for little ones too who can join in and collect their own berries - beach buckets are good for this, they can hold on to them themselves and there is less spillage!
We always use our collected fruits to make a quick and easy crumble with oats and ground almonds in place of the traditional flour, butter and sugar mix. It takes five minutes to wash and stew the fruit quickly and mix the topping ingredients together. This recipe is great for a comforting pudding or even try it cold for breakfast with Greek yoghurt.
Ground almonds have many health benefits, including being high in protein, delivering a very good level of vitamin E and providing important minerals such as magnesium. Oats are a fantastic combination of high fibre and complex carbohydrates which are slow-digesting, this means they release sugar slowly into the bloodstream which in turn means they provide a sustained supply of energy. None of the dramatic spikes in blood sugar levels and insulin levels that you would get from a traditional flour and sugar based crumble topping and much more satisfaction!
If you have too much picked fruit, then simply store in the freezer until you are ready to use it. You can adapt this recipe if you have any fruits to use up in your fruit bowl or cupboards. For example, yesterday I noticed some rhubarb in our vegetable patch that was looking a bit sorry for itself, so I removed the large leaves, chopped into small pieces and stewed this alongside a couple of tablespoons of orange juice. I then threw in some chopped pear and peaches that were in the fruit bowl but had started to go soft and mushy. The result was a delicious, naturally sweet crumble which we all enjoyed. Don’t be afraid to experiment, you can’t really go wrong with this recipe.
Apple & Blackberry Crumble
2-3 handfuls of Blackberries
2 cups of Oats (I just use a normal mug to weigh this out)
1.5 cups of Ground Almonds
2 Tablespoons of Chia Seeds
3 Tablespoons of Coconut Oil
3 Tablespoons of Maple Syrup
1 Teaspoon of Ground Ginger
1 Teaspoon of Ground Cinnamon
- Wash the fruit and cut the apples into small chunks, I leave the skin on. Place in a saucepan with a few tablespoons of water. Simmer gently for 5 minutes or until the fruit starts to soften.
- Heat the coconut oil and maple syrup together in a small saucepan on the hob for about 3 minutes or so until its melted. Add the ground ginger and ground cinnamon.
- Measure out and place the oats, chia seeds and ground almonds in a large bowl, then add the melted syrup & oil liquid in and mix all together. You will start to get lovely clusters of crumble topping forming.
- Place the fruit in an ovenproof bowl and top with the crumble topping.
- Bake for about 20-25 minutes at 180C until the topping is lightly golden.
- Serve with ice cream/yoghurt/creme fraiche – whichever you prefer!
You can also add a few tablespoons of pumpkin seeds/sunflower seeds/any nuts or seeds you have in the cupboard to the topping if you wish for added crunch and extra nutrients.