Apple, Blackberry & Peach Autumn Crumble

A healthy twist for a very classic dessert by using wholemeal flour, rolled oats & coconut sugar.  Autumn is a wonderful time to make this crumble as the apples and blackberries are just coming into season in the UK.  Although we don't grow peaches they are just coming to the end of their season and are generally sweet, delicious and don't take long to cook.  Don't peel the apples, as there are lots of valuable nutrients hidden in their skin!

You will need...

Medium baking dish 
Food processor (optional)
Large saucepan

Fruit Mix

500g Cox or Gala apples, cored and chopped into chunks
300g fresh or frozen blackberries
2 large ripe peaches, stone removed and cut into chunks
80g coconut sugar or golden unrefined caster sugar
1 tsp cinnamon
3 tbsp water
Zest of unwaxed lemon
Zest of unwaxed or thoroughly scrubbed orange


80g wholegrain spelt flour
160g rolled jumbo oats (not instant)
100g unsalted butter, diced into small cubes
50 coconut sugar or golden unrefined caster sugar
50g roasted hazelnuts chopped
1 tsp cinnamon

To make...
Serves 8-10
  1. Preheat the oven to 200/180(fan)
  2. Core the apples and cut into medium chunks, place into a large pan with 3 tbsp water, sugar & cinnamon, mix together gently and simmer for 10-12 minutes, stir occasionally
  3. While the apples are cooking prepare the crumble by putting the flour, sugar, rolled oats, cinnamon and butter into a food processor & pulse until it resembles corse breadcrumbs (don't pulse for too long as it will stick together!)
  4. If you are not using a food processor simply place all the ingredients into a bowl and mix with your hands until fully combined to resemble breadcrumbs
  5. Check your apples ensuring they are soft but not too mushy, add the blackberries and peaches, simmer again for a few minutes
  6. Turn off the heat and mix in the lemon & orange zest
  7. Pour the fruit mixture into your baking dish, lightly press the fruit down evenly, pour the crumble mixture over the entire dish, pat down and then sprinkle with the hazelnuts 
  8. Bake in the oven for 25 minutes depending on your oven (the crumble should be slightly crunchy) Leave to cool for 10 minutes and for the crumble to harden up a little
  9. Delicious on its own as a dessert or can be eaten with a dollop of natural yoghurt, fresh custard or ice cream
  10. Note: The fruit mix can be frozen after step 6 but ensure it has completely cooled down
  11. This crumble will keep nice and fresh in an air-tight container in the fridge for 3-4 days

Nutritional Info
Per Serving
384g kcal | 17g fat |  7.2g saturates | 49g carbs | 27g sugars | 7.5g fibre | 5.9g protein | 0.03g salt  

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