What makes thid dessert really good is the quality of the fruit. The ideal is wild blackberries and fresh locally grown apples.
This is a gluten-free and sugar-free cake. By sugar-free I mean refined sugar; the natural sugars conatined in the fruit, and the cinnamon give this cake a natural sweetness.
Preparation Time: 20 minutes
Cooking time: 25 minutes.
3 dates finely chopped
4 cooking apples or 6 eating apples
2 tsp vanilla extract
1/2 tsp ground cinnamon
300ml hot water
50gr butter (grass fed) in little cubes
150gr almond flour
100gr flakes almonds
1tsp ground cinnamon
2tsp vanilla extract
Crème fraîche or whipped cream to serve.
Preheat the oven to 200 degrees C.
In a small bowl melt the dates with 4 tbsp of hot water bashing them to obtain a puree with a fork.
Puch it through a sieve and get rid of the skin.
Peel the apples and cut them into 1 cm cubes.
Put them in a saucepan with the dates, blackberries,vanilla extract, cinnamon and hot water. Cook over medium heat for around 30 minutes or until soft.
Rub together the butter and almond flour in a mixing bowl with your fingertips until they look like breadcrumbs. Add all the crumble ingredients into the bowl and mix them, breaking up the flaked almonds a little before adding them. Set aside.
Pour the filling into a buttered ovenproof dish and cover with the crumble topping.
Bake for 25 minutes or until the top is crip and golden.
Serve with crème fraîche or whipped cream.
You can use or substitute some of the fruit with rubharb.
If the fruit is naturally sweet you can use less dates.
The vanilla and the cinnamon will compensate the absence of sugar with their natural sweetness.