Almond & Cardamom Apple and Blackberry Crumble


Crikey, the flavourings in this crumble will most certainly up your crumble game, whether you choose to be plant based or not. By using coconut oil, and mixing it with the subtle nuttiness of almonds and the much-loved pistachio, as well as the aromatic cardamom, all makes for a sweetly layered crumble experience. Not to mention the glorious colour that the blackberries endorse the apples with. Welcome autumn.


Here's how you do it

1.       Firstly, pop your oven on to 180 degrees.

2.       Now peel, core and chop your apples into small chunks.

3.       Add the pieces of apple to a bowl and sprinkle over the tablespoon of sugar, mixing with either a wooden spoon or by hand.

4.       Next, add the apples and blackberries to an oven proof dish, lining the base.

5.       Now, using a pestle and mortar, crush the cardamom pods and carefully remove the cracked shells that fall away, we don’t want these in the crumble. Small black seeds should be left behind, they smell incredible. If you don’t have a pestle and mortar, use the flat edge of a blade to crush the pods.

6.       Once all the shells are removed, add the linseed and pistachios to the pestle and mortar with the cardamom seeds and crush them all nicely together, creating a wonderful aroma. You can use a processor for this step without a pestle and mortar. At this stage I tend to wonder around the house and make everyone smell the contents of the mortar. Too good to miss out on.

7.       In a separate bowl, mix your ground almonds, oats, sugar and then sprinkle in the cardamom mix.

8.       Stir them all together, before adding the coconut oil. Mix with your fingers until they combine to make a breadcrumb consistency.

9.       Now add this dry mix over the fruit and even the topping out gently, try not to compact it down, so that it crispens up in the oven.

10.   Bake for 40-45 minutes, until the topping is just starting to turn golden brown.

11.   Serve warm from the oven, cream or ice cream are optional. 

This dish is addictive. So addictive, I have made a pact with myself to pick/buy in more blackberries when in season and freeze them, so that I can make this crumble all year round. It looks absolutely stunning too as the colours blend during its time in the oven, and the hint of pistachio green elusively peeking out of the crumble top. I love it! And I really hope you do too.

Plus, any excuse to get the pestle and mortar out, always fun to use. If you don’t already own one, consider adding one to your birthday list as they are brilliant for rubs and marinades in BBQ season, perfect for making nutty and herby pesto, creating your own curry flavourings, crushing nuts for topping your morning porridge or yogurt. A pestle and mortar are also a great way to get youngsters interested in cooking, basically safely smashing and crushing stuff in a small contained environment, where you eat the mess, what’s not to love?


  • 2 large Bramley apples (or 4 smaller apples – around 500-600g)
  • 150g blackberries
  • 1 tbsp sugar
  • 8 cardamom pods
  • 1 tbsp flax/linseed
  • Handful of pistachios (salted are fine)
  • 100g ground almonds
  • 50g steel cut oats or porridge oats
  • 50g sugar
  • 2 tbsp of coconut oil

What’s in this recipe