Apple and Blackberry Crumble
4 ramekin dishes (or a small casserole dish)
100g of Blackberries
2 Red Apples
4 tablespoons of Maple Syrup
1 tablespoon of Vanilla Extract
60ml of Water
1/4 teaspoon of Cinnamon
2 tablespoons of Lemon Jucie
Pinch of Salt
60g of Pecans
120g of Rolled Oats
4 tablespoons of milled Linseed or Flaxseed
60g of Salted Butter
2 tablespoons of Honey
- Preheat oven to 180oC and remove butter from the fridge, allowing it to reach room temperature.
- For the filling, peel and core apples. Cut into chunks and toss into a bowl with the lemon juice.
- Wash and add blackberries in with the apples, along with all the other filling ingredients.
- Mix together then place into a saucepan, allowing to simmer on low-medium heat, for 10 minutes.
- For the topping, in a food processor, roughly blend pecans and oats. Ensure not to mill them into a flour-like consistency. Think more small chunks, which will allow a lovely crunchy finish, once baked.
- Then add in butter, linseed/flaxseed and honey. Whiz together in the food processor for a few second intervals until until blended together with the oats and pecans.
- Once the fruit has cooked and softened in the saucepan, transfer into ramekin pots, topping them with the oat crumble mixture.
- Bake in the oven for 15 minutes until golden on top.
- Serve with greek yoghurt or, believe me, they're flavoursome enough to eat just on they're own.