Blackberry, Plum & Apple Nutty Crumble

Blackberries picked a few weeks back, apples from my mums tree and plums from the neighbour make this comforting crumble all the more wholesome.

This recipe has a granola-style crumble topping, which makes a delicious, healthy breakfast. It swaps out butter for our extra virgin olive oil which helps binds the crumble topping just like butter. It adds heart-healthy fats and a delicate fruitiness that complements the fruits. Nuts add texture, fibre and flavour plus its refined sugar free. Serve with Greek yoghurt for added protein and a driz-zle of the Governor.

Ingredients (serves 4–6)

For the fruit filling:

2 medium apples (peeled, cored, sliced
4 ripe plums (stoned, sliced)
150 g fresh blackberries (or frozen, unthawed)
2 tbsp honey (adjust to sweetness)
1 tbsp psyllium husk (you can leave it out but it helps thicken juices and adds fibre)
1-2 tsp cinnamon
1 tsp vanilla extract

For the crumble topping:

250 g rolled oats
200g chopped nuts (almonds and pistachios)
4 tbsps honey
3-4 tbsps extra virgin olive oil
1 tsp cinnamon
1 tsp psyllium husk
Pinch of salt

Method

1. Preheat the oven to 180°C (350°F)

2. In a large saucepan, add the apples, plums, blackberries, honey, psyllium husk, cinnamon and vanilla. Add a little water then bring to the boil, reduce and let simmer for 15 minutes.

3. Make the crumble topping: In another bowl, mix the oats, nuts, cinnamon, and salt. Pour in the EVOO and mix with a fork until well combined.

4. Place the fruit into a baking dish and scatter the crumble topping evenly over the fruit.

5. Bake for 25–35 minutes, until the top is golden and the fruit is bubbling at the edges.

6. Serve warm, with Greek yogurt and a drizzle of the Governor extra virgin olive oil.