Miss Windsor's Blackberry & Apple Crumble (Gluten-Free/Vegan)

Miss Windsor's Blackberry & Apple Crumble - serve with Bird's egg-free custard!

Hello, darlings!

I say, fancy joining me for an nostalgic trip down memory lane, where you'll learn how to re-create one of my favourite, British, summertime or anytime desserts? Well, darlings, how could one resist a nibble on Miss Windsor's Blackberry & Apple Crumble - Oh, I say!

​You'll be pleased to know that it's completely gluten-free and vegan - "OMG!" I hear you shriek with sheer utter delight! Oh, and it's so devilishly delicious that even the health-conscious community are rather baffled how I achieved such culinary excellence - despite the reputation that gluten-free food is notoriously bland!  

Blackberries & apple pieces - presented in a green & cream 1950's enamel oven dish!

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For those who like to keep abreast - Oh, I say! regarding the history of British food​, you'll be chuffed to discover that our beloved 'crumble' began its culinary journey during World War II - How fascinating! You see, due to the strict rationing of food, one had to 'think outside the box', so to speak! and invent meals that used less ingredients such as flour, sugar and fat. 

​You see darlings, back in those days many folk were rather enamoured by British pies, but as Grandmother Josie would say, "Hard cheese" (translation: hard luck!) as I'm afraid they were completely off the menu due to their indulgent need for a pastry base - Oh, dearie me!

Miss Windsor's Blackberry & Apple Crumble - enjoy with a jolly good dousing of custard!

Of course, such requirement would've been a hefty blow to your ration book, and would have left you with 'nout' to spare for the rest of the week. Any way my dears,  thank the stars above for the invention of the crumble which can be made sweet or savoury - How spiffing! 
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Now, moving on swiftly, memory lane can be such a captivating place! and so I gleefully recall my childhood pastime of blackberry picking! When every year armed with a Tupperware vessel little me would join forces with Mother and together we scoured the bountiful West-Country hedgerows, in search of a bumper crop of purply plump blackberries!

​Oh, and what wonderful memories I have of Mother's mouth-watering, West-Countryfied version of blackberry & apple crumble. 

Oodles of shivering blackberries ready to be bagged then stored in my rather trusty freezer!

Darlings, this year I decided to follow my dear mother’s tradition, thus baked an blackberry & apple crumble using foraged South-East London blackberries. However, my recipe is completely gluten-free, vegan, and with no ‘white sugar’ insight - very healthful, indeed! ​
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In fact, I picked so many blackberries that I assigned three huge bags their very own shelf within the prickly cold atmosphere of my rather trusty freezer! So, of course, I used some of my never-ending supply to create this berryful recipe!  ​​

Vintage advert for Bird's Custard Powder - How spiffing!

Darlings, if your diet allows please enjoy Miss Windsor's Blackberry & Apple Crumble with a splash of custard. I recommend Birds egg-free custard as it’s completely vegan, and tastes absolutely divine - the very best of British fayre! 

Enjoy! 

ALL PHOTOGRAPHY BY MISS WINDSOR 

Miss Windsor’s Blackberry and Apple Crumble (Gluten-Free/Vegan)

Preparation time: 40 mins
Cooking time: 45 - 50 mins 
Serves 6-8 delightful guests!

Ingredients
THE FILLING:

• 2 medium bramley apples
• 240g (1 & 1/2 heaped cups) washed blackberries 
• 1 large lime - zest & juice 
• 4 generous dessertspoons of honey
• handful of desiccated coconut 
• 30g (1/4 cup) coconut oil or butter

THE TOPPING:

• 40g (just over 1/4 cup) soft brown sugar
• 40g (1/2 cup) ground almonds
• 40g (heaped 1/4 cup) gluten-free granola
• 80g (3/4 cup) gluten-free rolled oats
• 60g (1/3 cup) coconut oil.

Equipage

• glass or enamel oven proof dish (25.5 x 18 cm or 10 x 7 inches) 

Method

1. Darlings, hygiene should be practised meticulously in every kitchen! Wash your hands please – ‘splish, splash’!
2. Preheat your oven to 180*C / 160*C Fan / 350* F / gas mark 4.
3. Peel and core the apples, then cut into pieces of all shapes and sizes! 
4. With the aid of a small bowl gently mix together the blackberries and apple pieces, then transfer into your chosen item of ovenware - Much obliged! 
5. Using a jug combine the juice and zest of 1 lime, honey, and desiccated coconut. Mix well then pour over the fruit. 
6. With a spoon, dollop the coconut oil all over the lime/honey mixture - Ta very muchly! 
7. Place on the middle shelf of oven and bake for 25 minutes or so, until the fruit has softened. Stir once half-way through. 
8. Now, grab a large mixing bowl and mix together the brown sugar, ground almonds, granola, and rolled oats. Then using your dainty little fingertips rub in the coconut oil.
9. Sprinkle the crumble mixture over the fruit, then transfer to the middle shelf of oven and bake for approximately 20 minutes.
10. Your fruity 'crumble creation' is ready when slightly sun-kissed, and the fruit is bubbling around the edge of your ovenware vessel! 
11. Serve hot with lashings of custard or a jolly good drenching of double cream - Voila!