Apple and Blackberry Crumble – wheat-free

Wheat free crumble recipe

22 August 2016

Written by Jennie Bayliss

As a child, I remember picking blackberries from the hedgerows with my family. I rediscovered the joy of it a few years ago, and also found that when they ripen, depends very much on the summer we have had. In August last year, with my daughter and granddaughter, we picked a kilo in about half an hour. But this year, on Portland, it will be mid-September before they are ready. Of course, you can buy blackberries in the supermarkets, but there is something special about picking and cooking your own. I like these times when I’m in synch with nature. Perhaps this year you will try it too? For this recipe, you will need a food processor.

I am sensitive to wheat, so I avoid it as much as possible and this recipe is wheat-free. If sensitive to gluten, choose gluten-free oats. This apple and blackberry crumble is satisfyingly sweet and filling, as all good puddings should be.


Makes 6 portions
For the fruit…

  • 1 very large Bramley apple (or 2 smaller ones)
  • 1 large Braeburn (or other dessert) apple
  • 150g blackberries
  • 3 dessert spoons of pure maple syrup*
  • ½ teaspoon of ground cinnamon
  • 50ml water

For the crumble…

  • 75g hazelnuts
  • 150g oats
  • 25g ground almonds
  • 25g coconut oil
  • 2 dessert spoons of pure maple syrup*
  • 1 teaspoon of cinnamon
  • optional – 1 dessert spoon of pumpkin seeds

* Maple syrup amounts can be halved and add a pinch of pure stevia extract instead.


Preheat the oven to electric 190°C, fan assisted 170°C or gas mark 5.

Peel the apples, core and cut into chunks. Wash the blackberries. Put all of the “for the fruits…” ingredients into a medium/large saucepan. Bring to the boil, then turn down and simmer for 15 minutes.

Whilst the apples and blackberries are cooking, blitz the hazelnuts in the food processor until they become a coarse, flour-like consistency. Pour into a large bowl. Add to this the oats and ground almonds and mix these dry ingredients together.

Take a small saucepan, add the coconut oil, maple syrup and cinnamon. Melt them together, then pour into the dry ingredients and mix well.

Back to the apples and blackberries. After 15 minutes of simmering, the cooking apples and blackberries will have become completely stewed, but the Braeburn apple chunks will still be firm and there will be a good amount of liquid too. Pour the fruit into a shallow dish. I use a glass-pie dish that is 23cm diameter. Cover with the crumble. Place dish into the oven and bake for 15–20mins.

Enjoy by itself or serve with a dollop of natural, bio yoghurt.

This apple and blackberry crumble freezes well: simple portion into containers.

Eat Well—Be Well 😊

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