I love when Autumn finally comes around, as it means I can indulge in one of my favourite dishes, blackberry and apple. I used to have it every morning in Autumn, blackberry and apple compote on top of Greek yoghurt, or my mums blackberry and apple crumble in the evening. However since been diagnosed with numerous food intolerances, these dishes have become a thing of the past. This week I decided to challenge myself to make an equally yummy dessert with blackberry and apple, which as well as being gluten and dairy free, is refined sugar free as well, and I have to say I’m over the moon with the result. So here it is, my healthy and intolerance friendly blackberry and apple crumble pie.
2 cooking apples (peeled and cored)
1 tablespoon maple syrup
150g dates (pitted and chopped)
1 teaspoon mixed spice
200g gluten free oat flour
50g ground almonds
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
50g coconut oil (plus extra for greasing)
pinch of xanthum gum
pinch of salt
Pie dish: approx 2cm x 24cm
1. Preheat the oven to 180°C
2. Blitz the oat flour, ground almonds, cinnamon, dates, and xanthum gum together in a food processor.
3. Add the vanilla extract, coconut oil and salt and blitz. If the pastry is still too dry, add more coconut oil until it is less crumbly.
4. Grease the pie dish with a little coconut oil.
5. Take 2/3rds of the pastry and roll out into a circular shape, about 2mm in thickness. Line the pie dish. (Don’t worry if it is a little crumbly, you can press bits in to fill the holes)
6. With the leftover pastry, crumble it into a bowl, and then place this and the lined pie dish into the fridge.
7. Whilst the pastry is chilling, chop the apple into chunky slices.
8. Place the chopped apple plus all the other filling ingredients into a saucepan, and leave to stew with the lid on over a low heat for about 15 minutes.
9. Once the apple has softened, take the lined pie out of the fridge and pour the filling in until it is just below the rim of the dish. Take the crumble mixture and sprinkle it over the top of the pie.
10. Place the pie into the oven and cook for about 25 minutes or until the pastry starts to brown. Enjoy!