Apple & Blackberry Crumble

• The Classic Hot Pud
• Topped with gluten-free crumble.
• Sweetened with Coconut Sugar.
• Serves 4.

Virgin Coconut Oil, Organic 200g (Biona)

55g Coconut Butter

Organic Coconut Sugar (1kg) - Sussex Wholefoods

20g Coconut Sugar plus a few tsp extra for sprinkling

Organic Coconut Flour, Gluten Free (1kg) - Sussex Wholefoods

40g Coconut Flour

Buckwheat Flour, Organic 500g (Infinity Foods)

55g Buckwheat Flour

Mixed Spice

¼ tsp of Mixed Spice

Freeze Dried Blackberries 100g

40g Freeze Dried Blackberries

Organic Thai Coconut Sugar Paste 235g (Cocugar)

2 Tbsp of Cocugar

Other Ingredients

• 3 medium eating apples.
• A few Tbsp milk or milk substitute.
• 4 or 5 Tbsp of water.

Method

1. Pre-heat the oven to 190°c/ Fan 180°c /350°F/ Gas Mark 4.
2. Peel and core the apples. Slice into eighths and cut these segments in half.
3. Put the apples in a non-stick saucepan along with the water, freeze-dried blackberries and the Coconut Sugar Paste. Put a lid on and gently simmer, stirring occasionally.
4. Once the apples and blackberries have softened remove the pan from the hob and set to one side.
5. Put the coconut flour and buckwheat flour in a mixing bowl. Add the coconut butter, coconut sugar and mixed spice. Using your finger tips rub the fat into the flour until you have rough breadcrumbs. Add a little milk if the mix is too dry.
6. Transfer the fruit mixture into a oven-proof dish. Even out with the back of a spoon.
7. Crumble the pastry crumbs over the top of the fruit. Keep some of crumbs large so that you have an uneven texture to create a nice, crunchy topping.
8. Lastly, sprinkle a few teaspoons of coconut sugar over the surface of the pastry crumble.
9. Place in the middle of the oven for around 20-30 minutes or until the crumble is golden brown.
10. Remove and serve with custard or ice-cream. Any leftovers can be stored, covered in the fridge for around 2 days.