Its blackcurrant season and this is a fabulous way to have a family friendly pudding with some great ingredients hidden in the crumble. Gluten-free, Dairy-free, Vegan.
Apple and Blackcurrant Crumble
INGREDIENTS - Serves 6-8
For the topping:
1 x pack of Sweetpea Pantry Super Oat Flapjack 230g (which contains gluten-free oats, quinoa and teff flours and flaxseeds)
2 tablespoons Coconut Sugar or Dark Muscovado Sugar
110g Coconut Oil or 100g melted butter
1 tsp ground Cinnamon
For the middle:
100g blackcurrants
4 peeled and chopped Apples - 1 inch cubes
2 tablespoons Coconut Sugar or unrefined Sugar
Method
Pre heat the oven to 180 degrees.
Mix together all of the topping dry ingredients and stir though the oil / butter.
Gently steam the apple and blackcurrants in a tablespoon of water with the sugar for 5 minutes until just soft. Place the fruit into a baking dish.
With your fingers, crumble the topping mixture evenly over the fruit.
Bake in the oven for 30 minutes until top is lightly browned and bubbling.
Serve with topping as desired - we love ours with coconut yoghurt!