Mini Apple & Blackberry Crumbles

Apple & Blackberry Crumble.jpg

Mini Apple & Blackberry Crumbles

Serves 6

Apple and Blackberry crumble is a great dish for October/November time but it tastes amazing all year round.  .Most recipes remove the skin but I like to keep the skin on.  The vast majority of an apple’s antioxidants are in the skin.  You will lose some in the cooking process but you will lose nearly all if you remove the skin.  It also adds a nice texture to the apple sauce.

 

What you’ll need for the crumble topping…….

- 110g rolled oats

- 70g Pumpkin Seeds

- 60g coconut oil

- 30g date sugar/coconut sugar or 2 tbsp of maple syrup

 

What you’ll need for the apple sauce…….

- 4 Large red apples (you can use green if you want like I did in the picture but red apples have a much higher antioxidant content)

- 300g Blackberries

- 25g date sugar/coconut sugar or 1 tbsp of maple syrup

- A splash of water

 

 

What to do…..

1)      Preheat the oven to 190°C

2)      To make the crumble layer put all the ingredients into a food processor and pulse till the coconut oil mixes in to the rest of the ingredients.  You can decide on the texture that you desire.  I like a fine crumble.

3)      Wash the apples, remove the core and finely chop. 

4)      Add the apple, blackberry, date sugar and water to a pot.  Cook over a low heat for 10 minutes to soften slightly, stirring occasionally.  If you like a smoother consistency use a hand blender and blend till smooth.

5)      Tip the apple sauce into individual ovenproof baking dishes, or one larger baking dish, and top the apple with the crumble.

6)      Bake for around 20 minutes, or until golden and cooked through.

7)      Serve with whipped coconut cream and enjoy

Nutrition per Crumble

Energy                         352ckal  1471kj

Fat                               17g

Of Which is Saturates  9.9g

Carbohydrate               39g

Of Which Sugars         23g

Fibre                             6.7g

Protein                        6.7g

Salt                             0.02g

Chris Peare