I don’t like puddings but everyone else I know seems to love them. At this time of year, when it becomes a bit damp and cool, puddings are a go-to comfort food. There are a lot of apples around at the moment and blackberries are in abundance and free if you’re prepared to pick them from the hedgerows and fill your fingers with thorns in the process.
I’ve found a way to make an apple and blackberry crumble so that it’s nutritious and not full of bad fat.
Nice apples are important – something tart like a Bramley works well. Don’t bother with eating apples. Slice them thin in a large-ish dish, sprinkle with a small amount of brown sugar and then place the washed blackberries on top. I usually do two layers, apple, blackberry, with a bit of sugar on both.
For the topping, I mix some oats, a pinch of sugar, some blitzed walnuts and seeds (sunflower and pumplin, usually, and a tbsp ofcinnamon, in a bowl. I add a tbsp good oil and mix it all up, then spoon the crumble mix gently on top of the fruit.
Baked in the oven for 45-50 minutes in a medium oven, the crumble becomes golden brown, with the juices from the fruit bubbling away underneath.
You can serve it with whatever you like – I usually offer plant-based crème fraiche or yogurt or ice cream. (Or all of these…)
Of course, when I say that the crumble pudding is guilt-free, what I really mean is if you have walked miles to pick the berries before the meal and if you haven’t stuffed yourself with a massive roast dinner first and if you haven’t gorged two huge portions of the pudding piled with cream, then it’s probably quite healthy…
NB. Apples also go really well in a dutch apple cake. It’s easy to make a plant-based one with chunks of apples inside using most plant-based cake recipes, and I use the crumble oat and nut ingredients on top of the cake to make it crunchy and delicious. Again, it’s quite healthy as long as your single portion isn’t the whole cake…