Preheat your oven to 150°C/300°F.

In a saucepan with a lid, gently heat the blackberries on medium-low heat - stirring frequently - until they are broken down (about 15 minutes - if using frozen berries, they may need a little longer).

Remove from the heat and strain the blackberry mixture through a sieve (with a small enough mesh that that the seeds are removed from the mixture) into a bowl.

Spend a few minutes pressing the mixture gently through the sieve with a wooden spoon to ensure all the juice gets through. Set this juice aside. Discard the thick, seedy pulp that's left.

Heat the apples in a large saucepan with a lid on – on medium-low heat – adding 1-2 tbsp of water to avoid sticking. Stir frequently, until the apples have softened and disintegrated when touched with a spoon (about 25-30 minutes).

Remove from the heat and stir in the blackberry mixture along with the maple syrup and spices. Set aside.

Mix the ground almonds, oats, coconut sugar, and spices with a spoon in a large bowl until all ingredients are combined.

Rub the coconut oil into the mixture with your hands until it resembles a breadcrumb-like texture.

Spoon the filling into a large oven-proof baking dish, and sprinkle the crumble mixture on top, completely covering the filling.

Bake for about 20 minutes in the oven, until the top is lightly browned.

Serve immediately with dairy-free ice cream, yogurt, or coconut whip. Enjoy!