apple blackberry crumble tart (vegan & gluten-free)

22nd March 2020

The is a simple and foolproof tart. The dough is mixed in one bowl and pressed into a tart pan, so there is no kneading or rolling. The fruit can be changed to what you have on hand. Peaches, plums, pears or frozen berries are great, and the spices can be changed to suit the fruit. Delicious served warm with vanilla ice-cream!

~ first day of spring ~

apple blackberry crumble tart

Recipe by Aran Goyoaga.

Preparation  20 mins

Baking  50 mins

Serves  10


9-inch tart pan with removable bottom

base ingredients

1 cup/140g superfine brown rice flour

1 cup/100g almond flour

½ cup/100g light brown sugar

1 tsp fine rock salt

10 Tbsp/140g virgin coconut oil, not melted

2 Tbsp ice water

⅓ cup/25g pine nuts

filling ingredients

1½ cups/180g blackberries, fresh or frozen

3 small or 2 large apples/300g – halved, cored and thinly sliced (2-mm)

1 small lemon, juiced and zested

2 Tbsp light brown sugar

1 – 2 Tbsp tapioca or corn starch

1 tsp pure vanilla extract ½ tsp ground cinnamon


1.  Preheat the oven to 180C/375F. Grease a 9-inch tart mold.

prepare the base

2.  In a bowl, toss together the rice flour, almond flour, sugar and salt. Add the coconut oil and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands, it will feel more like a crumble than a dough.

3.  Take approximately two-thirds of the dough and press into a 9-inch tart mold, bring it up around the edge.

4.  Mix the pine nuts into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

prepare the filling

5.  In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch.

6.  Add the fruit filling to the tart mold and sprinkle with the crumble topping, paying particular attention to fill the spaces close to the rim, leaving some of the pieces of fruit showing.

7.  Bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.


  • Replace apples and berries with seasonal fruits.
  • Replace the rice flour with all-purpose or spelt flour.
helpful tip
  • Place a tray under the tart when baking to prevent leakage.

apple walnut cake (vegan)

4th October 2019

This cake base originated from Amy Chaplin’s first book, ‘At Home in the Whole Food Kitchen’ and has been adapted, posted and baked many times with different variations to suit the seasons. In Spring, there is this rhubarb cardamom cake or these raspberry quinoa muffins.  In Summer, I replace the base with the recipe below and make these ginger peach muffins or when the tree is heavy with plums, the original, plum millet cake. When the cooler days creep in and the leaves start to fall, Autumn arrives and I halve figs to place over the top and sprinkle with almond flakes or a pear and macadamia based on this recipe. With Winter close behind this cinnamon apple walnut crumble is a good place to be or a spiced pumpkin version sounds inviting. As you can see when you have a good base recipe the variations are endless!

~ dried fennel seeds

~ leaf and light

~ fennel flowers

apple walnut cake

Preparation – 40 minutes

Baking – 35 minutes

Serves 8 or (9 muffins baked for 35 minutes using half the apple filling)


¼ cup/50g millet

¾ cup/185ml water

walnut crumb

¾ cup/90g walnuts, roughly chopped

2 Tbsp/40g coconut sugar

2 Tbsp/40g maple syrup

1 tsp cinnamon powder

apple filling

4 small/2 large apples (245g), peeled and chopped into small uniformed cubes

1 Tbsp ghee/coconut oil

1 Tbsp brown sugar/maple syrup

½ tsp cinnamon powder

cake ingredients 

1½ cups/210g whole-spelt flour

1 Tbsp baking powder

¼ tsp fine rock salt

¾ cup/220g maple syrup (can replace with ½ cup/65g raw brown sugar plus ¼ cup/50g almond milk)

 cup/65g mild-tasting olive/coconut oil

¼ cup/50g almond milk

2 Tbsp/20g vanilla essence

cook the millet

1.  Rinse the millet, drain and place in a pan with water, bring to boil, simmer rapidly for 5 minutes, then reduce heat to low, cover and simmer for 15 minutes or until water has evaporated. Remove from heat; let sit for 10 minutes before removing the lid. Measure out 1 cup/180g cooked millet – set aside.

2.  Preheat the oven to 180C/350F.  Line an 11 x 7-inch baking pan or favourite cake tin with baking paper.

walnut crumb

3.  In a small bowl, place the walnuts, sugar and maple syrup, stir to combine and set aside.

apple filling

4.  In a pan over medium heat, add the ghee/oil and sugar, melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes, then add the apples and cinnamon, toss to coat them with syrup, cover and allow to simmer for 3 – 4 minutes. Remove from heat and set aside.

 assemble the cake

5.  Whisk together the flour, baking powder and salt in a mixing bowl.  Set aside.

6.  In a separate bowl, combine millet, maple syrup, oil, almond milk and vanilla essence – whisk to combine. Pour into the dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix.

7.  Spread the batter evenly in the baking pan and place the apple cubes over the top and let them rest on the surface.

8.  Crumble over the walnut crumb.

9.  Bake until golden for approximately 35 – 40 minutes, until golden or a toothpick comes out clean. Remove and allow to cool.

Serve with a generous dollop of thick cream.

apple raspberry pie

6th October 2009


There is something very satisfying about making a pie.  As soon as I had taken it out of the oven, I felt heady with a deep satisfaction of culinary achievement.  My daughter, who is very particular about almost everything gave it 9 out of 10, which is a real compliment!  What inspired me to make this was the basket of freshly picked apples I picked from our tree the other day.

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apple raspberry pie

makes 1 double-crust 9-inch (23 cm) pie 

for the dough

350g flour (I use 250g white & 100g whole wheat)

90g/½ cup sugar

1 tsp fine rock salt

200g unsalted pure butter

100mL very cold water

1 tsp apple cider vinegar

for the filling

1kg apples, peeled, cored and cut ¼-inch pieces

50g butter, plus extra for greasing

100g fine brown sugar

1 heaped tsp ground cinnamon

¼ tsp ground nutmeg

125g raspberries – fresh or frozen

1 heaped Tbsp cornflour

for the glaze

2 Tbsp milk

2 Tbsp granulated sugar

to make the dough 

1.  Place the flour, sugar and salt into a bowl and mix, then cut the butter into hazel-nut size pieces and add to the flour, making sure all the pieces of butter are well coated, cover and place in the freezer for a minimum of 1 hour or overnight.

2.  In a food processor with an S-blade attached, add the very cold flour and butter, process for 20 seconds (the mixture should resemble fine meal), then pour in the very cold water and pulse in short bursts.  The dough will still look crumbly, but if you press it between your fingers, it should become smooth.  If the dough is too dry and is not coming together, add ice water a tablespoon at a time.

3.  Turn dough out onto a clean work surface.  Gather and press the dough together to form a unified mass, then cut the dough in half and put each half on a large piece of plastic wrap.  Loosely cover the dough with plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape the dough into a round.  Wrap each piece tightly in the plastic and refrigerate for at least 2 hour and up to 24 hours.

for the filling

4.  Put the sugar and butter into a saucepan and when the butter has melted, add the apples, cinnamon and nutmeg – slowly cook for 15 minutes with the lid on, turn off the heat and allow to cool.

5.  Tip the apple mixture into a sieve for 15 minutes, allowing the juices to collect in a bowl at the bottom.

6.  Add the cornflour to the reserved juice and whisk together.  Set aside to roll out the pastry.

7.  Rolling out the bottom crust, remove the disc of dough from the fridge, but keep the other round refrigerated. Dust your work surface with flour and using a floured rolling pin, roll out to a 13-inch circle (Rolling the dough between two layers of grease-proof paper /cling film will also stop it sticking).

8.  Butter a 26cm pie dish and line with the pastry, trimming off any excess with a sharp knife. Cover with plastic and place in the freezer for at least 30 minutes.

9.  When ready to assemble the pie, preheat the oven to 215C/425F.

10. Rolling out the top crust, remove the remaining round disc of dough from the refrigerator and let it sit until pliable enough to roll, then using a floured rolling pin, roll out to a 13-inch circle.

11.  Retrieve the pastry pie from the fridge and stir the cooled filling a few times, then scrape it into the pie shell, place the raspberries on top and spoon over the reserved juices.


12.  Place the dough over the filling, pressing the bottom and top crusts together to seal.  Pop the pie in the freezer for 20 minutes.

13.  Cut steam vents into the top of the pie and brush the pie with milk and sprinkle with the sugar, then place it in a pre-heated oven for 35 – 40 minutes, until golden brown or crisp. Allow to cool completely for the filling to set.

To serve, slice the pie in portion sizes and serve with a generous helping of vanilla ice-cream or custard.

Apple Pie made by Noa.

Shared goodness by Stacey

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