Apple and blackberry crumble

Apples and blackberries just belong together in a comforting but healthy autumn crumble. Guaranteed to please everyone!

Serves 5

Coconut oil, for greasing

100g rolled oats

1 tsp baking powder

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp cinnamon

1 lemon, zested

1 apple, cored and diced

150g blackberries

2 eggs

300ml coconut milk

For the topping

3 tbsps coconut oil

1 tbsp maple syrup

150g pecans, roughly crushed

Preheat the oven to 180C/ Gas Mark 4.
Grease a medium baking dish with coconut oil and set to one side
Place the rolled oats, baking powder, ginger, nutmeg, cinnamon and lemon zest into a large bowl and mix well.
Add the apple and blackberries to the mixture and combine before spreading evenly on the baking tray.
In the same bowl, whisk together the eggs and milk and evenly pour the mixture on top of the dry ingredients in the baking tray.
Heat the coconut oil in a saucepan over a low heat until melted. Turn off the heat and add the maple syrup.
Combine before pouring over the pecans. Massage well so that the pecans are covered, then sprinkle the nuts over the top of the baking tray.
Bake for approximately 30 minutes or until the oatmeal has set and the top is golden and crunchy.
To serve add a dollop of coconut yoghurt.

This can be made in advance and stored in the fridge for up to 3 days.