One of my most savoured memories from my early years is blackberry picking with my mum. Wrapping up warm on a crisp autumnal morning, and trundling outside with an optimistically big bowl in hand. If you grew up in the english countryside, or perhaps visited on occasion, you may share in this familiar memory with me. The event of the apple and blackberry crumble is a staple of my childhood. This Apple crumble is a little bit different, and has a lot less sugar than the one I grew up loving. Despite it having less sugar and being dairy free it’s still a real treat, and perfect for an alternative to your pancake brunch for the colder seasons. I call this my breakfast crumble, and love serving it with a drizzle of coconut cream or some coconut yoghurt.
2 cups mixed berries (blackberries, blueberries, raspberries)
1 teaspoon ground cinnamon
2 tablespoons lemon juice
200g (2 cups) Rolled Oats
½ cup brown rice flour
1/3 cup sultanas
80ml maple syrup
2 tablespoon coconut oil
½ cups Walnuts
Step 1: Peel the apples, slice into quarters and place into a saucepan. Add the berries and water, and place onto your simmering plate. Let it simmer for 10-15 minutes.
Step 2: Let’s make the oat topping. Add 2 cups of oats, 1 cup brown rice flour, 2 tablespoons softened coconut oil, ⅓ cup maple syrup, ⅓ cup sultanas, ½ cup crushed walnuts. Combine well, using your hands.
Step 3: Once both components are ready, add the fruit to the bottom of a pie dish. Then add your oaty topping, covering evenly.
Step 4: Place into the AGA’s baking oven (set at B4 if using an ER7100) for 20 minutes until golden on top. Serve with a dollop of coconut yoghurt.