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Berry and Apple Crumble

Veronika Sophia Robinson

A beautifully spiced gluten-free crumble – perfect with vanilla ice-cream! Use elderberries in autumn if you can find them.

3 cups of apples
2 oranges, freshly squeezed
1 teaspoon cinnamon
Pinch of mixed spice
Pinch of nutmeg
Pinch of ginger
3 tablespoons coconut sugar
Pinch sea salt
1 cup berries (elderberries, if you can find them)
Crumble:
2 cups rolled oats
6 tablespoons coconut sugar
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ cup coconut oil

Slice the apples, and place in a baking tray with fresh orange juice or water, spices, coconut sugar and salt. Mix well.
Bake at 350F/180C for about 15 minutes, remove from the oven and then add the berries.
Make the crumble by mixing the oats, coconut sugar, seeds and melted coconut oil.
Place the crumble on top of the fruit, and bake until the topping is golden – around 30 minutes.
Serve with soya or coconut ice cream.

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