The images show our foraged apples ,with one apple from our tree, foraged blackberries and the leftovers as I forgot to photograph the finished pie. I never measure my crumble mix but I’ll try and give rough amounts, i’m a cook that goes on flavour and texture and rarely follow recipes.
Vitalite or vegan margarine
Half a Lemon
Regarding quantities, I’d say I used 1 1/2 cups of flour, 3/4 cup of sugar, 1/4 cup vitalite, 1/4 cup coconut oil for the crumble mix, you can use either white or brown sugar. Combine in a bowl using a rubbing technique to produce breadcrumb like texture.
For the fruit, there was about 6 cups of chopped apple and 2 cups of blackberries.
First peal and chop the apples, finely chop a teaspoon of lemon zest and juice the half lemon, once chopped coat in the lemon juice, put into a pan with a cup of brown sugar and 2 tsp of allspice, cover and heat until softened, add the blackberries once softened and stir for a minute then transfer into a baking dish. Top with the crumble mix and bake for 20 or 30 minutes on 190 degrees, check for bubbling filling and light brown crumble.
I served this with soy cream (non GMO of course)