Amazing Apple And Blackberry Crumble

RSF LC
Serves: 6 to 8

Ingredients:

Apple Filling
1 kg Granny Smith apples, peeled and cut into 1/2-inch cubes 

1 punnet of blackberries
1 tbsp tapioca or arrowroot flour
1/2 cup LAKANTO Brown Sugar Replacement 
Juice and zest of 1 lemon 
1/2 tsp ground cinnamon

Golden Topping 
1 cup gluten-free rolled oats
1 cup almond flour
1/2 cup coconut flour 
1 cup LAKANTO Brown Sugar Replacement 
1/2 tsp baking powder
1 tsp cinnamon powder
1/2 cup unsalted butter, melted
Pinch of salt

To Serve (Optional)
Vanilla yoghurt and ice cream

Method:

Get started by preheating your oven to 180°C (350°F). 


Place the apples in a large bowl and add the arrowroot flour, brown sugar replacement and cinnamon, give it a big squeeze of lemon juice, add the lemon zest and use your hands to toss and coat well. Finally, add in the fresh blackberries and gently toss again to distribute them evenly into the mixture. Spread your filling out evenly in a medium to large (roughly) 1.5 litre baking dish. 

For the golden crumble topping, combine the topping ingredients into a large ball and use your hands to mix until you have wet sand-like clumps. Use your hands to spread evenly across the top of the filling, crumbling with fingers to fill out all the edges and gaps. 

Transfer to the oven and bake for 30-40 minutes or until golden brown on top. Remove from the oven and cover loosely with foil to keep warm and let stand for 10 minutes before serving to help the apple sauce thicken slightly. 


Serve warm with vanilla yoghurt or ice cream and enjoy!