United Kingdom
  • France
  • United States
  • New Zealand
  • German
Vegan Blackberry and Hazelnut Apple Crumble
Vegan Blackberry and Hazelnut Apple Crumble
  • Crust
  • 250g rolled oats 
  • 60ml pure maple syrup
  • 5 Tbsps. coconut oil
  • 1 tsp. vanilla extract
  • 100g whole rolled oats
  • 1 tsp. baking powder
  • Pink Himalayan Salt
  • Filling
  • 400g blackberries (fresh or frozen)
  • 1 Tbsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. fine grain sea salt
  • zest of lime
  • ½ Tbsp. arrowroot powder 
  • 1 Tbsp. maple syrup
  • 5 Apples
  • Crumble Topping
  • 200g rolled oats
  • 2 Tbsp. pure maple syrup
  • 4 Tbsp. coconut oil 
  • 100g hazelnuts
  • ½ tsp. ground cinnamon
  • ¼ tsp. sea salt
  • To Serve
  • 1 Pot of The Almond Collaborative Natural Almond Yogurt 350g

Method:

1. Preheat oven to 175°C.

2. In a blender, process 200g oats until flour. Then, add the maple syrup, coconut oil, and vanilla. Pulse until completely moist.

3. In a separate bowl combine the remaining 100g rolled oats, salt, and baking powder. Add blender contents and fold to combine, using your hands to mix – texture of the dough will be quite hard.

4. Place the dough into a lightly greased brownie pan and press firmly, especially around the corner edges.

5. To make the filling, place all the ingredients in a blender. Chop the apples in cubes and mix with the wet ingredients. Put them on top of the uncooked crust and spread evenly – the berries should just cover the crust in one layer.

6. Crumble Topping: Mix all the ingredients for the crumble topping minus the hazelnuts, and pulse a few times to mix. Chop the hazelnuts as finely as you like and mix with the crumble topping.

7. Sprinkle the crumble topping over the blackberry and apple layer. Place in the oven for 30-35 minutes, until slightly golden on top. Let cool completely before cutting into bars. Store in the fridge for up to five days.

8. Serve with a dollop of The Almond Collaborative Natural Almond Yogurt. Enjoy!