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Dive into the tastes of autumn with our Blackberry Apple Crumble Cake. It’s the perfect dessert for the fall season. This no-bake version is both quick to make and loved by all.
This cake brings out the season’s best flavors. You’ll taste juicy sweet apples, tangy blackberries, and a bit of lemon. They’re all surrounded by a buttery, walnut crumb. It’s a true fall feast, rich in good-for-you stuff like antioxidants and vitamins.
This cake not only tastes great but it’s good for you too. Apples, a key ingredient, do a lot for your health. They help stabilize sugar levels, lower blood fats, and boost gut health with lots of fiber.
The Blackberry Apple Crumble Cake gives you a mix of healthy carbs and energy from fruits and oats. Walnuts, almonds, and coconut oil add good fats and protein. Apple syrup brings a fruity touch. Though it looks simple, this cake scores a perfect ten for taste and satisfaction.
This Blackberry Apple Crumble Cake is simple to make. You’ll need these key ingredients and easy steps:
To start, put the crumble ingredients in a food processor. These include rolled oats, almonds, walnuts (or pecans), dates, and cinnamon. Also, add apple syrup and a bit of sea salt. Mix until it’s a fine, crumbly texture.
Melt some coconut oil and mix it in with the crumble. This step will help hold everything together.
Now, line a baking tray and put three-quarters of the crumble mix in. Press it firmly to make the base. Save the rest of the crumble for the top.
For the filling, blend the apples with apple syrup and lemon juice. Mix until it’s chunky and well-mixed.
Put this apple mix on top of the crumble base. Gently press it so it’s even. Place the blackberries over the apples.
Finally, sprinkle the rest of the crumble mix on top. This layer adds a tasty crunch.
Put the cake in the freezer for 2 hours or overnight in the fridge. This makes it firm and the flavors blend well.
When it’s ready, take it out and slice it. Serve with your favorite topping like coconut yogurt or ice cream.
This cake is a blend of fruity, nutty, and creamy flavors. It’s the perfect fall dessert.
This Blackberry Apple Crumble Cake is a delightful dessert best when served sliced. Each slice shows off the white apple slices and bright purple blackberry juice. The three layers offer a crunchy top, sweet fruit, and gooey cake below, perfect for anyone’s sweet tooth.
If you have leftovers, saving them is simple. The apple puree can keep in the fridge for five days. This way, you can keep enjoying the fruity taste. Or, you can freeze the puree for later use.
Freezing the whole cake or just slices is also an option. This cake keeps its amazing taste and texture when frozen. Just thaw it in the fridge when you’re ready for a tasty treat.
We hope you love this special autumn treat. This recipe is from “Clean Cakes” by Henrietta Inman, published by Jacqui Small. The book is full of great recipes like this one.
A Blackberry Apple Crumble Cake is a sweet dessert. It mixes juicy apples, tangy blackberries, and a buttery crumb. It’s perfect for fall.
The cake is healthy. It has vitamins, healthy fats, and low GI carbs. Apples help with blood sugar and are good for your gut.
First, blend oats, nuts, and dates for the crumble. Add apple syrup, vanilla, and salt. Mix the topping in a pan and chill it.
Then, blend apples and blackberries with syrup and lemon juice. Pour this over the topping. Chill until solid.
Serve the cake in slices. It looks great with purple-blackberry juice on white apples. Enjoy it alone or with yogurt or ice cream.
Yes, you can store it. Keep extra apple puree in the fridge for 5 days or freeze. The cake keeps well frozen. Thaw slices before eating.
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