Apple and blackberry crumble


The perfect pudding for these winter months, this delicious and nutritious apple crumble is one of the easiest and quickest puddings you can make. And it’s made without any refined sugar.

 Apples are rich in antioxidants and both insoluble and soluble fibre (pectin) which have many health benefits starting with supporting digestion, gut health and blood sugar balance.


 Serves 4


 3 large cooking apples (approx. 650g)

100g blackberries (fresh or frozen) or use raspberries or plums

1 tbsp muscovado sugar

60g oats

30g rye flakes

60g rice flour

60g ground almonds

50g butter

1 tsp cinnamon



  • Preheat the oven to 160ºC/350ºF/gas 4. Butter an ovenproof dish.

  • Peel, core and chop the apples into chunks and put in a saucepan with 1tbsp water, cook gently for 5 minutes until softened (but not mushy). Remove from the heat and add the blackberries, sugar and cinnamon and stir gently. Put the apple mixture into the ovenproof dish.

  • Mix the rice flour and butter together until it resembles bread crumbs either in a blender (NutriBullet) or, if doing by hand, rub together in a bowl.

  • Combine the oats, rye flakes and ground almonds and mix together with the rice flour and butter mix. Spoon the crumble mix on top of the apple mixture in the dish and place on a baking sheet.

  • Bake in the oven for 30-35 minutes until it is golden brown and bubbling around the edges.

  • Remove from the oven and serve with natural yoghurt or if you are feeling indulgent some thick cream. Enjoy!


*  If you leave the skin on the apples (to increase the fibre content) you may need to add more sugar to taste.

**  Feel free to substitute the fruit, swap the blackberries for other berries such as raspberries or plums or swap the apples for pears.

*** If using frozen berries, just use frozen straight from the freezer (i.e. no need to defrost)

**** You can bake the crumble mix separately, cool and store in an airtight container, and you have a granola type mix ready for use another time!