Apple Blueberry Cinnamon Crumb Cake

This cake is really divine. Bursting with juicy blueberries, sour apples and a crispy brown sugar crust. Slightly more indulgent than my usual recipes but I made it for a family member who isn't feeling well so I wanted it to be sweet and comforting.

Still dairy free though which is always my goal!

It really couldn't be easier to throw together - mix the dry ingredients together then fold in the wet

The brown sugar crust is so decadent and makes the whole house smell heavenly! Try to wait until it's just warm to try a piece ( I know its hard!)

Ingredients:

• 1/4 cup coconut oil (vegetable or canola works too)

• 1 egg

• 1/2 cup almond milk

• 1 tsp vanilla extract

• 3/4 cup all purpose flour

• 3/4 cup whole wheat flour

• 3/4 cups caster sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp cinnamon

• 1/2 tsp all spice

• 1/2 Tbsp lemon zest

• 1 cup diced apples (Granny smith works best)

• 1/2 cup blueberries

For the crust:

• 1/2 cup brown sugar

• 2 Tbsp flour

• 2 tsp. cinnamon

• 1 Tbsp melted coconut oil

Method:

1. Preheat oven to 375 degrees and grease an 8x8 square baking pan.

2. In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.

3. In a separate mixing bowl, lightly mix together coconut oil, egg, vanilla extract, and almond milk.

4. Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.

5. Once just combined, fold in diced apples and blueberries. Pour into your pan and set aside.

6. In a small bowl, mix together the crust ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.

7. Bake for 30 minutes or until your cake tester comes out clean.

8. Serve warm, or cool