Sliced apple and burst berries blanketed in a layer of crunchy toasted millet and golden flaky oats; Apple and Blackberry Crumble.
Mash your tongue around this warm and crunchy treat, perfect for impressing your in-laws, delighting your nieces and nephews, or savouring after a country stroll. It’s a true delight to the senses
When to Make This Recipe:
Make this:
- When you’ve got the in-laws over for dinner and need a showstopping dessert to win them over
- When hosting your nephews and nieces and want to treat them to something extra special
- When you’re at enjoying a self-catering weekend getaway and want to linger in the cosy ambience
Inspiration Behind the Recipe:
This recipe was inspired by foraging punnets of juicy blackberries in the Cornish countryside. To elevate the flavours, I’ve added a hint of lime and a pinch of salt, creating a crumble that’s sure to tantalise your tastebuds.
My Apple and Blackberry Crumble is a vegan and gluten-free delight that’s perfect for any occasion.
Recipe Highlights:
- Vegan and gluten-free, perfect for a special occasion or everyday treat
- Delicious dessert made with sliced apple, burst berries, and crunchy toasted millet and golden flaky oats
- Show-stopping dessert that’s perfect for impressing family and friends
- Inspired by foraging blackberries in the countryside, with a hint of lime and a pinch of salt
What equipment to use:
For this recipe, I suggest:
High speed blender
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Base
- 400g apples
- 400g blackberries
- 50g maple syrup
- 1 lime, juice
- Pinch of salt
- Topping
- 150g millet grains
- 150g oats
- 50g coconut oil
- 40g unrefined cane sugar
Instructions
- Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
- In a bowl squeeze in the lemon juice.
- Peel and slice the apple. Toss and coat in the lemon juice.
- Pour in the maple syrup and toss in the blackberries and salt.
- Toss the apple and blackberry mixture onto the base of a baking dish.
- In high-speed blender, blend the sugar, and half of the oats and millet until fine.
- In a large mixing bowl, mix together the millet, oats, and sugar. Add the coconut oil. Using your fingers gentle mix the ingredients until the oil has melted in.
- Place the gluten-free topping over the apples and blackberries. Bake in the oven for about 20 minutes.
- Serve hot with or without custard or tuck in with some ice-cream
