Blackberry & apple seeded crumble

This blackberry and apple crumble is a comforting autumn classic with a nutritious(ish) twist. Our sweet seasonal blackberries and apples are topped with a buttery crumble made with oats, milled flaxseed, nuts and seeds for extra fibre, healthy fats and plenty of plant variety.

It's still very much a proper crumble – golden, crunchy and delicious – just with a little more nutritional goodness packed in. Serve warm with thick Greek yoghurt for some extra protein, or a little custard if you fancy a real treat.

• Serves: 6

• Time: 45 minutes

Ingredients

For the fruit

• 500g cooking apples, cored and roughly chopped (leave the skin on)

• 250g blackberries

• 1 tbsp maple syrup or honey (optional, depending on the sweetness of your fruit)

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 tbsp lemon juice

For the crumble

• 80g wholemeal flour

• 60g rolled oats

• 50g unsalted butter, cold and cubed

• 30g ground almonds

• 2 tbsp milled flaxseed

• 2 tbsp mixed seeds, such as pumpkin and sunflower seeds

• 25g walnuts or almonds, roughly chopped

• 20–25g light brown sugar

• ½ tsp ground cinnamon

• Pinch of salt

Method

Step 1

Preheat the oven to 180°C fan (200°C/400°F/Gas 6).

Step 2

Add the chopped apples to a baking dish with the maple syrup or honey (if using), cinnamon, vanilla, and lemon juice. Toss everything together, then gently fold through the blackberries. If you're in a rush, you can cook the fruit down in a pan for a few minutes first, then transfer it to the baking dish. If you do this, you can reduce the baking time – just cook until the crumble topping is golden and crisp.

Step 3

Add the flour, oats and butter to a large bowl and rub together with your fingertips until you have a rough, crumbly texture. Stir through the ground almonds, milled flaxseed, seeds, chopped nuts, brown sugar, cinnamon and a pinch of salt.

Step 4

Scatter the crumble mixture evenly over the fruit. Don't press it down – you want to leave plenty of lovely craggy bits to turn golden and crisp in the oven.

Bake for 30–35 minutes, or until the topping is golden and the fruit is bubbling around the edges.

Step 5

Leave to sit for 5–10 minutes before serving. Delicious on its own, with a spoonful of thick Greek yoghurt or a little custard.