Unpleasant temperatures outside make you stay at home. THIS time of a year has just started – when you look like a blanket monster with a cup of tea in your hand (I could easily swap a cup of tea for a mug of mulled wine, big one).
Apple Blackberry Crumble
5-6 peeled, cored and cut in pieces apples
150 g blackberries
handful of chopped nuts (I used almonds)
2 tsp of agava or carob syrup
juice from 1 lemon
pinch of cinnamon
60 g vegan butter/margarine in room temperature
60 g ground almonds
140 g wholemeal flour
handful of your favourite oats (I used porridge oats)
30 ml agava or carob syrup
Preheat oven to 180’C. Place the fruits in the bowl and mix with lemon juice, carob (or agava) syrup and nuts. Sprinkle cinnamon on the top.
In a seperate bowl mix all your filling ingredients. Take a few cubes of butter at a time and rub into flour-almond mixture. Keep rubbing until the mixture resembles breadcrumbs. Add some carob/agava syrup and place the crumble on the top of the fruits. Place in the oven for 20 minutes.
*Best served with custard or scoop of vanilla ice creams!