Apple and Blackcurrant Crumble Recipe from 'Using the Mixes' Series

Its blackcurrant season and this is a fabulous way to have a family friendly pudding with some great ingredients hidden in the crumble. Gluten-free, Dairy-free, Vegan.

Apple and Blackcurrant Crumble

Serves 6-8

For the topping:

  • 1 x pack of Sweetpea Pantry Super Oat Flapjack 230g (which contains gluten-free oats, quinoa and teff flours and flaxseeds)
  • 2 tablespoons Coconut Sugar or Dark Muscovado Sugar
  • 110g Coconut Oil or 100g melted butter
  • 1 tsp ground Cinnamon

For the middle:

  • 100g blackcurrants
  • 4 peeled and chopped Apples - 1 inch cubes
  • 2 tablespoons Coconut Sugar or unrefined Sugar


  • Pre heat the oven to 180 degrees.
  • Mix together all of the topping dry ingredients and stir though the oil / butter.
  • Gently steam the apple and blackcurrants in a tablespoon of water with the sugar for 5 minutes until just soft. Place the fruit into a baking dish.
  • With your fingers, crumble the topping mixture evenly over the fruit.
  • Bake in the oven for 30 minutes until top is lightly browned and bubbling.
  • Serve with topping as desired - we love ours with coconut yoghurt!
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