This crumble is so quick, so easy and SO delicious. With it’s wintery flavours I would highly recommend it for a healthy option for a pudding on Christmas Day. It definitely has that wow factor and your guests will have no idea that it is gluten, dairy and refined sugar free!
You will need (serves 2):
- 1 punnet blackberries
- 1/2 apple
- 100ml water
- 1 star anise
- 1/2 tsp cinnamon
- 1 1/2 tbsp water
- 1 tbsp cornflour/kuzu or arrowroot (a thickener)
For the crumbly topping:
- 60g rolled oats
- 1 tbsp maple/rice/agave syrup
- 1 tbsp melted coconut oil
- 1 tbsp coconut flour
- 25g coconut palm sugar
To make:
- Pre-heat the oven to 170C (gas mark 3)
- Mix the thickener with the smaller measure of water and set aside.
- Chop the apple into slices and put into a pan along with the blackberries, star anise, 100ml water and cinnamon.
- While that simmers mix the crumbly topping ingredients together.
- Once the apples are soft and the berries have all burst you should have a thick dark red/purple mixture. Add the thickener mixture and keep stirring until the mixture thickens.
- Pour into your ramekins and put the crumbly topping on top.
- Pop into the oven for 10 minutes.
- It is delicious on it’s own but I love to serve mine with a dollop of vanilla flavoured Coyo Coconut Yoghurt.