Blackberry and Apple Crumble

Marchpane & Medlar

Blackberry and Apple Crumble

One of the joys of early autumn has to be blackberry picking. One for the box, one for you … Bliss.

  1. For the fruit filling:
  2. 4 medium organic apples
  3. 150g / 5½ oz blackberries
  4. 1 tablespoon agave nectar
  5. Pinch of cinnamon
  6. For the crumble topping:
  7. 250g / 9 oz plain flour (wheat, spelt or gluten-free)
  8. 150g / 5½ oz vegan margarine, cut into cubes
  9. 50g / 2 oz fairtrade demerara sugar, plus a little extra to top
  10. 50g / 2 oz porridge oats

  • Wash the fruit. Core the apples and chop into cubes, roughly 2cm. Take a third of the chopped apples and simmer in a little water with the agave nectar and cinnamon.
  • Once they become soft and pulpy and can be lightly mashed with a wooden spoon to form a sauce, add the remaining apples and soften slightly for a couple of minutes.
  • Remove from the heat and stir in the blackberries gently so as not to crush them.
  • Pour the fruit mixture into an ovenproof dish and preheat your oven to 180ºC/350ºF/Gas Mark 4.
  • Meanwhile, rub the vegan margarine into the flour until it resembles fine breadcrumbs, then stir in the oats and sugar.
  • Sprinkle the crumble topping onto the fruit filling and press it down lightly. Scatter a little extra sugar all over the top, then pop in the oven for about 25 minutes.
  • Serve hot with lashings and lashings of vegan custard!

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