Apple & Berry Crumble Tart (Nut Free)

In a food processor, blend all the ingredients for the base until a smooth dough forms.

Roll this into a ball and place between two sheets of greaseproof paper, then roll the dough out into a circle big enough to fit your tin.

Peel off the top layer of greaseproof paper and carefully flip the pastry circle into the tin.

Remove the second piece of greaseproof paper and gently press the pastry down into the tin and up around the edges.

Cut off any overhanging edges to neaten up the pastry base and then bake it in the oven for 15 minutes until starting to turn golden.

While the base cooks, peel and core the apples, then slice each into 10-12 slices.

Heat the coconut oil in a frying pan and add in the apple slices.

Sprinkle with cinnamon and drizzle with maple syrup, then allow to cook for 6 minutes until the apples are starting to soften.

At this point, add in all the berries and leave to cook on a gentle heat for another 5 minutes, trying not to stir them too much so the berries hold their shape.

Leave the berries and pastry base to cool for a few minutes while you make the crumble topping.

Add all the ingredients for the crumble to the food processor and pulse a few times until everything is broken down and well mixed, but still chunky.

Assemble your tart by spooning the berry mixture onto the base, ensuring all the fruit is evenly spread – then sprinkle the crumble generously all over the top.

Finally, return the tart to the oven for another 18-20 minutes until your kitchen smells amazing and the crumble has turned golden brown!

Leave the tart to cool in its tin for 10-15 minutes before slicing and serving warm with coconut yoghurt or your favourite ice cream!