Autumn Apple-Blackberry Crumble


If there’s one thing I’ve learned besides anatomical terms this windy October morning, it’s that one does not need butter to make amazing crumble. I’m blown away by how delicious something so wonderfully quick and easy to make actually turned out.

I chanced upon Mundraub (literally translated to ‘mouth robbery’), which is a website five Germans, who were fed up with seeing fruit rotting on trees in towns, have set up with the aim of informing people where to find trees bearing free fruit and encouraging them to pick it. “We don’t want fruit which doesn’t belong to anyone to rot on trees anymore so we’re making Mundraub — the theft of this fruit — socially acceptable,” they say on their website. The website features a map showing the exact location of fruit trees in Germany that can be picked FOC! So surprise surprise, there were some blackberry bushes and apple trees near my apartment and I knew I had to make a crumble dish out of it. There’s something really magical about collecting Your own wild, organic food and turning it into something totally delicious. It’s Fall after all!

Whenever I eat a crumble, I always save the topping to eat last because that is my absolute favourite part. I’m especially obsessed with the bottom part of the topping, though… the part that soaks up all the rich pink-purple juices that ooze out of the blackberries and apples as the crumble bakes. The rest is pretty incredible too, of course — the sweet and tender apple pieces, the delightful tartness of wild blackberries, the warmth of cinnamon, the subtle caramel touches of pure maple syrup and the browned crispy crumble on top.

Tons of vitamins, minerals, fibre, healthy fats, antioxidants and plant protein… there really is no guilt in enjoying this sweet dish.

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For the fruit layer:

3 red apples
1 cup blackberries
1/2 tsp cinnamon
1 tbsp maple syrup

For the crumble:

2.5 tbsp maple syrup
1.5 tbsp melted coconut oil
2 tsp cinnamon
1/2 cup almond meal*
3/4 cup rolled oats (large flakes)

*If You don’t have almond meal, simply process whole almonds until flour-like consistency.


Preheat the oven to 180°C (355°F).

For the fruit layer:
  1. Peel the apples (thinly, because most of the vitamins are right beneath the skin) and remove the core, cutting the remaining sections into bite-sized pieces.
  2. Place the chopped apple pieces and blackberries in a saucepan with enough boiling water to just cover the bottom of the pan (~1cm). Add the maple syrup and cinnamon before putting the lid on the pan.
  3. Allow to simmer for ~10 minutes until the fruit softens.
For the crumble:
  1. Add all dry ingredients into a large mixing bowl, form a well in the centre, and add the wet ingredients.
  2. Stir well until all the dry ingredients are coated with the wet mixture.
  1. Transfer the softened fruits to the bottom of the baking dish.
  2. Pour the topping over the fruits and firmly press down on it.

Bake for 25-30 minutes until the top is nicely browned.


One thought on “Autumn Apple-Blackberry Crumble

  1. Pingback: How I Calm Myself Down Before Another Week Begins | Stefanie Natascha

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