This Vegan Apple and Blackberry Crumble features lightly sweetened fresh fruit topped with an autumn-spiced crumble. Serve warm for a dessert that'll keep you cozy during the fall and winter!
Preheat the oven to 350°F and lightly grease a 6x9 baking dish.
Add the flour and butter to a small bowl, and use your hands (or a pastry cutter) to rub the butter into the flour until the texture is like fine breadcrumbs. Add sugar, cinnamon, cardamom, and salt and combine. Place in the fridge.
In a small dish, combine the cornstarch and water and set aside.
Meanwhile, peel the apples and cut into 1/4 inch slices or small cubes.
Place the butter, sugar, cinnamon, and nutmeg in a medium saucepan and stir to gently melt together. When just melted, add the apples and stir to coat. Pour in the cornstarch and lemon juice and stir gently. Add 3 tablespoons of water and stir. Cover and cook on low for 5 minutes.
Uncover, add the blackberries and gently stir. Cover and cook for another 3 minutes.
Pour the fruit filling into the baking dish. Remove the crumble mix from the fridge and sprinkle it on top until it covers the surface. You may have some mixture left over, depending on the size of your baking dish. Gently press the crumble down with a spoon.
Bake in the oven for 25-50 minutes, until golden brown. Allow it to cool for a few minutes and serve with whipped coconut cream or vanilla ice cream (optional!)