Apple and blackberry crumble bars

This recipe is made frequently in my house. In autumn and winter, it is filled with spiced apples, pears or plums. And summer it's full of berries. I mix up the nuts and seeds I use on the topping too, take your pick from hazelnuts, almonds or walnuts.

Sometimes I serve it warm out the oven with a scoop of ice-cream or custard as a dessert. Or, I allow it to cool completely and cut it into smaller bars, these make nutritious snacks and a great breakfast option if you‘re in a rush.

This recipe uses Bramley apples and blackberries as I made it in October. I also added warming spices and vanilla to the filling.

15 minutes

55 minutes

40 minutes

18-24 small squares


For the base and crumble

2 ½ cuts rolled oats (gluten-free if intolerant)

1 ½ cups ground almonds

Good pinch of salt

¼ cup plants-based butter or coconut oil melted

¼ cup maple syrup

1 tsp vanilla bean paste

1/3 cup chopped pecan nuts

¼ cup pumpkin seeds

For the mixed spice

4tsp cinnamon

2 tsp ground ginger

1 tsp ground clove

½ tsp grated nutmeg

For the filling

3-4 Bramley apple‘s depending on size peeled cored and diced

1 full cup of blackberries, fresh or frozen

1/3 cup maple syrup

1 tbs cornflour mixed with 2 tbs water

1 1/2 tsp of the mixed spices or just cinnamon

1 tsp vanilla extract


  1. Preheat the oven to 160°C
  2. Place the oats in a high-speed blender and blitz until you have a flour, this should take no longer than 30 sec to a minute.
  3. Empty into a large bowl and add the ground almonds, melted butter or oil, vanilla extract and maple syrup. Stir to combine fully.
  4. If you can squeeze it between your fingers and it holds together it‘s good to go. If not add a splash or 2 of water until it comes together.
  5. Remove a cupful of the mixer and set it aside.
  6. Empty the rest into a lined baking dish, using your fingers push the crumble mix into the pan as evenly as you can and ensuring the bottom is completely covered. Set aside.
  7. In a bowl combine the apples, blackberries, maple syrup, cornflour slurry, spices and vanilla extract, stir to combine.
  8. In the bowl containing the reserved base mix, add the pecan nuts and pumpkin seeds and using your fingers rub together to combine evenly.
  9. Top the base with the apple and blackberry mix, and evenly sprinkle with the crumble topping.
  10. Place in the preheated oven for approx. 40 minutes, or until the top is lightly golden and the apple and blackberries are bubbling.
  11. If serving as a warm dessert, leave to cool for a few minutes and cut large pieces. If you want smaller snack bars, then leave to cool completely before cutting into 18-24 squares.

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