Apple and Blackberry Crumble with Vanilla Cashew Pouring Cream

This is my take on a classic dessert from my childhood – nostalgic comfort food at its very best! Sometimes I feel like healthy eating is so focused on special ‘superfood’ ingredients that we can forget about the wonderful everyday ingredients that can be just as amazing and nourishing!

It is made with wholesome nutrient-rich ingredients like seasonal fruit, oats, nuts, healthy fats and mainly unrefined sugars, so that you feel satisfied but not sickly after a portion (or two!).

Serves 6-8

INGREDIENTS

Filling

• 6 bramley apples
• 4oog blackberries
• 1 ball of stem ginger from a jar in syrup (plus 2 Tbsp of the syrup)

Topping

• 100g oat flour (you can make this by grinding whole oats in a food processor)
• 50g whole oats
• 50g plain flour (I used gluten-free)
• 75g ground almonds
• 70g coconut sugar
• 125g butter/margarine/coconut oil (I used soya margarine)

Cashew Vanilla Pouring Cream

• 1 cup/150g of cashews, soaked overnight
• 1 tsp vanilla extract
• 2 Tbsp maple syrup
• A pinch of sea salt (optional)

METHOD

1. Preheat the oven to 180C
2. To make the topping, combine all of the dry ingredients in a bowl and mix. Then add the butter/margarine/coconut oil and work the mixture into ‘breadcrumbs’ using your fingertips. Place this topping in the freezer while you make the filling.
3. Peel the apples and cut into chunks. Place into a large saucepan.
4. Finely dice the ball of stem ginger and add to the pan along with 2 Tbsp of ginger syrup and 2 Tbsp of water.
5. Heat the apples and ginger gently for 5 minutes, then take off the heat and add the blackberries.
6. Place in a baking dish and set aside.
7. When the oven is ready, spread the topping over the fruit and cook for 20-30 minutes until the topping is golden brown and the fruit is starting to bubble up the sides. If the topping starts to burn too early, cover with foil.
8. Whilst the crumble cooks, make the cashew cream: drain and rinse the cashews and place in a blender with the remaining ingredients and 180ml of cold water (you can use more water if you prefer a thinner cream).
9. Blend until smooth and then chill until needed. (You can make this advance if you prefer)
10. Serve the hot crumble with the chilled cream.