Apple blackberry crumble

vegan, vegetarian

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).

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Apple Blackberry Crumble

Filling

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

Crumble

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.

apple bluckberry crumble

*Best served with custard or scoop of vanilla ice creams!