Winter Crumble
This crumble is delicious served, warm from the oven, with a dollop of thick Greek yoghurt. And it is just as good for breakfast too. Apple and blackberry is my favourite Winter combination, but I often add pear too. Try the fruit you are using first and if they need a little extra sweetness then you can add a little maple syrup to the fruit mix too, to soften and sweeten the flavours. This recipe freezes well too.
ingredients
6 apples
1 vanilla pod (not needed)
150g blackberries
250g oats (normal oats, not jumbo oats)
3 tablespoons coconut oil, melted
2-3 tablespoons maple syrup
Greek yoghurt, to serve
method
Preheat the oven to 180°C. Prep the apples: peel, core and cut into wedges then add to a saucepan; with a vanilla pid, split in two. For each apple add a few tablespoons of water. Cook the apple until completely softened but still holding its shape a little; add a little more water if needed. Remove from the heat, taste the apple if very sharp add a little maple syrup to sweeten, remove the vanilla pod and discard. Take an oven proof dish and pour the cooked apple and vanilla mixture into the dish, in a single layer; add the raw blackberries (dot throughout the apple so everyone gets some berries).
To prepare the topping, melt a little coconut oil. Pour over the oats and mix thoroughly with a spoon. Then top the apple and blackberry mix with the topping. Bake in a the oven, until the topping is browned and golden, for 25 minutes approx. Set aside to cool and serve with Greek yoghurt.