Apple & Blackberry Crumble + Vegan Custard

Crumble

• 1 1/2 cup oats, blitzed in the food processor
• 1/2 cup desiccated coconut
• 2 tbsp coconut flour / almond meal (optional)
• 1/4 cup coconut oil
• 1/4 cup Pureharvest Organic Rice Syrup,
• 1 pinch of salt

Filling

• 2 cups frozen blackberries (you can use fresh)
• 2 cups cooking apples, cubed
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsbp corn flour
• 1/4 cup coconut sugar (optional)

Custard (optional)

• 1 1/2 cups Pureharvest Organic Almond
• 2 -3 tbsp arrowroot powder
• 2-3 tbsp Pureharvest Organic Rice Syrup
• 2 tsp vanilla extract

Preheat the oven to 170C or 160C fan forced.
In a bowl mix together the oats, coconut, coconut flour together. In a saucepan heat the rice malt syrup, coconut oil and vanilla until runny and warm. Add the rice malt syrup mixture to the flour and mix well to combine.

In a bowl mix together all the ingredients for the filling. Pour into the base of a rectangular baking dish. Top with the crumble topping and bake in the oven for about 30 - 35 minutes minutes or until the crumble topping is golden brown and cooked.

While the crumble is baking, prepare the custard. In a saucepan whisk together the nut bliss, arrowroot powder, rice malt syrup and vanilla. Stirring constantly while it cooks and starts to thicken and coats the back of a spoon.

Serve the crumble warm with a general drizzle of custard or if custard is not your thing it pairs beautifully with ice cream.