6 cups sliced peeled Rome apples (about 1 1/2 pounds)
1/3 cup packed brown sugar
1 tablespoon lemon juice
1 tablespoon water
1 cup blackberries
1 1/4 cups all-purpose gluten free flour (coconut flour is our favorite)
6 tablespoons chilled butter (we use Earth Balance butter substitute)
1/2 cup granulated sugar
3/4 teaspoon ground ginger
Preheat oven to 350°.
Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft. Place apple mixture in an 8-inch pie plate. Sprinkle blackberries over apple mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add granulated sugar and ginger; toss well. Sprinkle flour mixture over fruit. Bake at 350° for 30 minutes or until bubbly.
Broil crumble 1 minute or until lightly browned.
This is probably my most favorite dessert. It is vegan and gluten free. Kids love it, adults love it, and you just don't feel that guilty eating it since it has apples, blackberries and ginger in it. Can't go wrong!
This recipe has been veganized and slightly edited from the original recipe from Cooking Light Magazine.