No bake apple and blackberry crumble

Step 1.

Blend all crumble ingredients except the coconut oil in a blender or food processor until fine and crumbly but still with some texture. Then, while your blender is on low, pour in the melted coconut oil. The mixture should hold together easily in your fingers when pressed and, if it doesn't, blend some more or add a little extra coconut oil.

Step 2.

Pour ¾ of your mixture in a lined baking tray and press down very firmly – place in the freezer to set. Set aside the remaining crumble in a bowl.

Step 3.

Now in your blender or processor, place in quartered and deseeded apples with the apple syrup and lemon juice and blitz up until chunky. Don’t over blend – you don’t want apple mush otherwise it will have too much liquid and won’t hold together. Think CHUNKY. Pour off any excess liquid (use for your overnight bircher muesli or a smoothie), then pour the apple onto your crumble base layer and press down so it’s flat and compacted.

Step 4.

Dot over the blackberries, then sprinkle over the remaining crumble, pressing down lightly so it holds together. Place in the freezer for 2 hours to set, or in the fridge overnight.

Step 5.

Once completely firm, remove and slice, then place back in the fridge – will keep for up to 5 days in the fridge. We love ours served with coconut yoghurt and an extra drizzle of apple syrup!

Note:

Nut free

To make this nut free, simple swap the almonds and walnuts for sunflower seeds and watermelon seeds respectively. You can also use hulled buckwheat to replace one of the nut measures. Simply add an extra 4-5 tablespoons of coconut oil until it holds together as the buckwheat won’t release any oils to help bind.

Gluten free

This crumble is naturally wheat free and low in gluten. However, if you’d like to make it 100% gluten free, you can replace the oats with an extra cup of almonds or walnuts (or ½ and ½ of each), or buckwheat, sunflower and watermelon seeds.