Recipe courtesy of Erica Von Trapp

Apple Blackberry Crumble

Who knew a gluten-free and vegan apple blackberry crumble could look this good?
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  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 20 min
  • Yield: 9 to 12 servings
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Apple Blackberry Filling:

4 apples, peeled or unpeeled (your choice!), cored and cut into small cubes

1 1/2 cups blackberries 

1/3 cup agave nectar 

Pinch cinnamon 

Pinch sea salt 

Crumble Topping:

2/3 cup coconut sugar

1/3 cup coconut oil 

1 cup oat flour 

1/2 cup sorghum flour 

1 teaspoon ground cinnamon 

Pinch sea salt 

Tofu- or soy-based vegan cream cheese, for topping  


Special equipment:
Two 8-x-8-inch square baking pans
  1. Preheat the oven to 375 degrees F.
  2. Prepare the crumble topping: Line a 8-x-8-inch square baking pan with plastic wrap. Mix together the coconut sugar and coconut oil in a large bowl. Add the oat flour, sorghum flour, cinnamon and salt and mix until just combined. Spread the mixture into the prepared baking pan and freeze to solidify the coconut oil, 20 to 30 minutes. 
  3. Prepare the apple blackberry filling: Mix together the apples, blackberries, agave nectar, cinnamon and salt in a large bowl. Pour the fruit mixture into another 8-x-8-inch square baking pan and bake until the blackberries have lightened in color and the apples have gotten a bit soft, about 10 minutes. Remove from the oven and let cool for about 5 minutes.  
  4. Remove the chilled crumble, separate it from the plastic and add it to the top of the fruit compote. Bake until the crumble is golden and fruit is syrupy and cooked through, 20 to 25 minutes. 
  5. Enjoy the cobbler hot with your favorite dairy-free cream cheese, or chill and eat like a danish. Store in the refrigerator for up to 2 days.
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