I love crumble anytime during the year, but during the cooler months is when I appreciate this warm and cozy dessert the most. Apple, Pear and Blackberry is my favourite crumble combination and I make it fairly often for my family. I always have some frozen blackberries in my freezer, which we usually pick during summer, that make a great addition to cakes, crumbles and smoothies in winter.
I usually tend to make this crumble with spelt flour, but this time I’ve used my favourite mix of buckwheat flour and ground almonds to make the recipe gluten-free. I’ve added pumpkin and sunflower seeds, coconut and only little sugar to make it into a lovely healthier dessert. Feel free to experiment with your favourite ingredients, nuts or seeds to add into the mix.
- 4-5 apples
- 2 pears
- 150g blackberries (1 cup)
- ½ lemon, juice
- 3tbsp raw sugar
- 1tsp cinnamon
- Crumble topping:
- 70g buckwheat flour (1/2 cup)
- 100g ground almonds (1 cup)
- 30g desiccated coconut (1/4 cup)
- 50g oats (1/2 cup)
- 4tbsp raw sugar
- 1tsp cinnamon
- 100g unsalted butter (1/2 cup)
- 30g flaked almonds (1/4 cup)
- 40g pumpkin seeds (1/4 cup)
- 40g sunflower seeds (1/4 cup)
- Preheat the oven to 190°C (170°C fan)
- Prepare 9" square baking dish.
- Peel, core and quarter the apples and pears. If they are too large cut each quarter into half.
- Place into a pot with lemon juice, sugar and cinnamon and gently warm up to soften the fruit on the stove for 5 min.
- Add the blackberries and continue to cook for another 3-5 min.
- To make the crumble topping place buckwheat flour, ground almonds, coconut, oats, sugar, cinnamon and butter into a large bowl and with your hands mix well together until you have crumbly mixture.
- Mix in flaked almonds, pumpkin and sunflower seeds.
- Place the soften fruit onto bottom of your baking dish and evenly top with the crumble mix.
- Bake for about 30 min or until golden brown.
- Leave to cool down for 10 min and serve warm with coconut cream, greek yoghurt or traditionally with custard.
- Enjoy!
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