This apple crumble with strawberries and blueberries is very berry delicious. The topping is crunchy, nutty and dairy free. We often use Pink Lady but Granny Smith or other apples work well and we sometimes replace two or three of the apples with firm pears. To make it gluten free, use quinoa flakes instead of oats.
It makes enough for up to eight people and we serve it with regular yoghurt for those who can tolerate dairy and almond yoghurt for those who can’t. Of course, you can be more traditional and serve it with custard, cream or ice cream.
CRUMBLE MIXTURE
90g raw almonds
75g raw walnuts
40g shredded coconut
75g oats or quinoa flakes
50g maple syrup
FRUIT MIXTURE
6 apples, cored and cut into eighths
Juice of ½ lemon
40g brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
2 punnets strawberries, halved or quartered depending on size
2 punnets blueberries
Preheat oven to 180°C. Place almonds in TM bowl and chop 3 sec/speed 5. Add walnuts and chop a further 3 sec/speed 5. Add coconut, oats and syrup and mix 20 sec/REVERSE speed 2. Set aside crumble mixture, don’t bother rinsing TM bowl.
Place apple into TM bowl and chop 3 sec/speed 4. Scrape down sides and repeat. Add lemon juice, sugar, cinnamon and vanilla. Cook 5 min/100°C/REVERSE speed 1. Transfer to an ovenproof casserole or baking dish and stir through strawberries and blueberries. Spread crumble mixture over fruit mixture and bake 20-25 minutes.
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