Okay, admittedly this picture looks more like lasagne. But I promise it was so good and made me feel so autumnal (my FAVE season). I also did not feel guilty at all for having this for breakfast most mornings this week, even if that probably isn’t socially acceptable… Much better than a Starbucks pumpkin spiced latte (almost).

I also discovered that the juice left over after cooking the fruit is the most delicious-cinnamony-fruity-warm-comforting mug of heaven you could ever have on a Monday in October. Seriously, do not pour that stuff down the sink!

Shopping list: 200g ground almonds, 200g oats, coconut oil, maple syrup, cinnamon, 6 red apples, 200g raspberries, 200g blackberries, 2 oranges

I am kicking myself for not cooking this when I was back home in Sussex so that I could pick the blackberries myself. I am yet to find a blackberry bush in Tooting Bec…

Gimme the crumble:

1) Place the ground almonds into a mixing bowl with the oats

2) Melt together 3 tablespoons of coconut oil, 100ml maple syrup, the juice of 1 orange, and 2 teaspoons of cinnamon in a saucepan. Then pour this over the oats and almonds and mix. If, like me, you like to test the recipe as you go, I recommend having a taster of this step: so good!

3) Core and cut up the 6 apples into chunks. You can peel the apples if you prefer, but who really has time to peel 6 apples?! I also lack peeling skills so I just kept the skin on!

4) Place the apples into a large saucepan with the raspberries, blackberries, 1 tablespoon of maple syrup, 2 teaspoons of cinnamon and the juice of the orange. Pour in enough boiling water to just cover the bottom of the pan. I actually struggled here to see how much water was going into the pan, so maybe you should add the water to the pan first. However, my excess water did result in that delicious warm mug of fruityness I mentioned so swings and roundabouts!

5) Place the lid on the pan and allow it to simmer for 10-15 minutes. Meantime, preheat the oven to 200 degress Celsius.

6) When the fruit is soft, scoop it into a baking dish and then cover with the topping. The topping is seriously sticky and quite difficult to spread, so it’s not going to look perfect! But that’s the beauty of it. Bake for 25-30 minutes.

I served mine with some yoghurt and a last sprinkle of cinnamon. But you could also serve with banana ice cream (freeze bananas, blend and serve) or just enjoy as it comes!