Being a little over zealous in blackberry season pays dividends come winter! All our excess foraged blackberries had been frozen and paired with some foraged apples have resulted in the most delicious apple and blackberry crumble. Perfect after long, cold walks with yummy custard.
Preheat the oven to 180 degrees
Heat approximately 6 large apples, 2 tablespoons of coconut oil, 2 teaspoons of cinnamon, 4 tablespoons of coconut sugar in a pan until the apples soften.
Remove from the heat and add the blackberries
In a large bowl mix 140g oats, 150g ground almonds, 6 tablespoons of maple syrup, 2 tablespoons of melted coconut oil and 1 teaspoon of cinnamon
Spoon the fruit into an ovenproof dish, top with the crumble topping and sprinkle some chopped walnuts on the top
Bake for around 30 minutes until the top is golden, sticky and delicious!