- Prep time:15 minutes
- Cooking time:35 minutes
- Recipe serves:6
Seaweed - the salt of the earth and wild foraged blackberries are like edible jewels and combined with windfall apples make a magnificent and elegant sweet and slightly salty Autumnal dessert. This is such a simple dessert and can be enjoyed hot, warm or cold. We have turned the nutrition levels up on this dessert by adding a special twist to the traditional crumble with the addition of hazelnuts and kelp in both the filling and the rustic crumbly topping, a sweet and salty wild food from our beautiful pristine waters of NZ where it is sustainably selected and naturally air-dried. Kelp is sought after for its rich iodine content and other minerals such as iron magnesium and Vitamin B's. Kelp or dulse seaweed is often used as a healthy salt alternative in bread and other baking recipes and readily available online from NZ Kelp or Pacific Harvest.
Ingredients
Filling
- 2 cups / 200g blackberries (fresh or frozen)
- 2 new seasons apples, peeled, cored and diced
- 1 Tbsp. of dried kelp or dulse, ground fine
- ½ Tbsp. ground cinnamon
- ¼ tsp. ground nutmeg
- zest of 1 organic lemon
- ½ Tbsp. arrowroot powder
- 1 Tbsp. raw manuka honey
Crumble Topping
- 1 cup organic rolled oats (gluten free)
- 2 Tbsp. pure maple syrup
- 2 Tbsp. coconut oil, organic butter (or ghee)
- 1 Tbsp. of dried kelp or dulse, ground fine
- 75g hazelnuts
- ½ tsp. ground cinnamon
- 2 Tbsp. gluten-free flour (we used brown rice flour)
- dusting of coconut sugar (optional)
Method
- Preheat oven to 180C.
- You could make the crumble by hand which is quite satisfying, make sure you are using a sharp knife, (keeping it quite rustic and chunky) or you could use your food processor and pulse a few times to mix.
- For the filling, put the apples and fat - we used ghee in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the fruit is just beginning to collapse. Stir in the blackberries and rest of the ingredients and transfer the mixture to an oven dish and set aside.
- Sprinkle the crumble topping over the apple and blackberry layer and a final dusting of nutty toffee-tasting coconut sugar...how delightful :) then place in the oven for about 30 - 35 minutes, until slightly golden on top and bubbling. Simple and elegant, delish hot, warm or cold :) A great make ahead dessert and is very versatile :)