Apple Blackberry Crumble

Preheat your oven to 180C/350F. Grease a 9x13 baking dish.

In the prepared dish, combine the blackberries (3 cups), green apples (4 medium), coconut sugar (0.25 cup), ground cinnamon (1 tsp), ground ginger (0.5 tsp), and tapioca flour (2 tbsp). Toss thoroughly to coat the fruit.

Bake the fruit base for minutes (15) while you prepare the topping. Start 15m timer

Add the whole almonds (1.5 cups) to a blender or food processor and pulse until a coarse, sand-like crumble forms with some larger chunks.

Transfer the pulsed almonds to a mixing bowl. Add the unsweetened desiccated coconut (0.25 cup), coconut sugar (0.25 cup), melted coconut oil (0.25 cup), and ground cinnamon (0.5 tsp). Mix until a crumbly, combined mixture is achieved.

After the initial minutes (15) of baking, remove the fruit base from the oven. Evenly spread the crumble topping over the fruit.

Return to the oven and bake for another [20-25 minutes], until the topping is golden brown and the fruit underneath is bubbling. Let stand for minutes (10) to cool slightly before serving. Start 25m timer