- 3 dessert apples, peeled, cored and sliced
- 100g fresh raspberries
- 1 cinnamon stick
- 1 star anise
- 1 tsp runny honey
For the crumble
- 100g porridge oats
- 50g ground almonds
- 25g gluten-free flour
- 1 tsp rapeseed oil
- 2 tbsp runny honey
- A pinch of ground cinnamon
- 2 tbsp Coconut yogurt to serve
1 Preheat the oven to 200°C/180°C/gas 6.
2 Put the apples, half of the blackberries, the cinnamon stick, star anise, honey and 80ml water in a saucepan on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Remove the cinnamon stick and star anise, and pour the fruit into an ovenproof dish about 18cm by 12cm . Scatter the rest of the blackberries over the top.
3 To make the crumble, combine all the ingredients in a large mixing bowl and mix together thoroughly, using your fingers.
4 Cover the fruit with the crumble. Bake in the heated oven for 20–25 minutes until the crumble
topping is golden brown and crisp.