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Apple and Blackberry Crumble Tart

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Found in: Dinner, Dessert, Fall, Winter

Apple and Blackberry Crumble Tart

Recipe by Aimee Ryan


A seasonal autumn tart that is low in refined sugar and suitable for vegans.


For the tart crust:

  • 175g Mesa Sunrise
  • 75g vegan spread or butter

For the filling:

  • Juice of 1 lemon
  • 1 tsp cornflour or arrowroot
  • 3 cooking apples
  • A handful of fresh or frozen blackberries
  • 2-3 tbsp agave nectar (or your preferred sweetener)

For the crumble topping:

  • 100g Nature’s Path Nice and Nobbly Pumpkin, Almond and Raisin Granola
  • 2 tbsp vegan spread/butter, or 2 tbsp olive/coconut oil
  • 1-2 tbsp coconut sugar or brown sugar
  1. Preheat the oven to 180°c/160° fan. Oil a 23cm/9” tart tin.
  2. Peel, core and slice the cooking apples. Put them in a pan with the blackberries and agave nectar.
  3. Cook over a low heat until softened.
  4. Meanwhile, place the Mesa Sunrise into a food processor, and pulse until it makes crumbs.
  5. Mix with the butter/spread to make a lose dough.
  6. Press this into the tin to form the crust.
  7. Mix the lemon juice and cornflour to form a paste.
  8. When the apples have finished cooking, stir the lemon mixture through to coat them.
  9. Tip the apple mixture into the tart base.
  10. For the topping, break up the chunks of granola slightly, and mix with the spread/oil.
  11. Sprinkle this mixture over the top of the tart, with the sugar.
  12. Bake for 30-35 minutes, taking care not to burn the topping.
  13. Leave to cool slightly before serving.