Apple, Blackberry and Coconut Crumble

When the weather starts to get colder, the evenings start to get darker sooner and the leaves start to show the first hints of changing colour you know it’s time to start cooking comfort food. And what better dish for this time of year than a crumble, especially when it uses seasonal fruit like blackberries and cooking apples. It is the ultimate nostalgic pudding that transports you back to childhood and is guaranteed to put a satisfied smile on your face, as well as your tummy! This version is fab as not only does it contain two of your five a day, but it also uses coconut flour and coconut sugar which is far better for you than white flour and white refined sugar.

What’s In It?


Crumble Topping

How Do I Make It?

Peel and core the cooking apples, then chop them into 1 inch size pieces. Place them in a saucepan with the coconut sugar and water and allow to cook over a moderate heat for about 20 minutes, or until the apples have softened and have started to caramelise. Remove the pan from the heat and stir in the blackberries.

To make the crumble, rub the butter into the coconut flour with your fingers until the mixture resembles fine breadcrumbs. Stir in the coconut sugar and porridge oats.

Pour the fruit mixture into a shallow ovenproof container and scatter the crumble mixture over the top, ensuring it covers the fruit completely. Put the crumble in a moderate oven for approximately 30 minutes, taking care to check that the topping doesn’t burn. If it looks as though the crumble is turning brown too soon, place a piece of kitchen foil loosely over the top for the remainder of the cooking time.

Serve warm with either crème fraîche, ice cream (we think coconut or ginger works best), or some coconut milk custard.

More from Becky Stafferton
My Teenage Diary Revealed: Saturday 16th April – Friday 22nd April 1994
Let me take you back in time to April 1994, where according...
Read More
Leave a comment

Your email address will not be published. Required fields are marked *