Peel and slice all of the apples and add to a saucepan on medium heat.
Stir a teaspoon of cinnamon into ¼ cup of water and pour it over the apples, then add the xylitol.
Mix the apples to coat them in the cinnamon and xylitol.
Cover the saucepan and leave on medium heat for 10 minutes.
While the apples are cooking, add all the dry ingredients for the crumble and combine.
Then add the coconut oil and agave and mix.
After the 10 minutes have passed, remove the lid and stir apples, leave them on medium heat for another 5 minutes or until they have softened and started to break up. Add the blackberries and mix them into the apples and then take the pan off the heat.
Pour the apples out evenly into the baking dish and then sprinkle the crumble mixture over the top.
Bake at 180°C for 15-20 minutes (or until the crumble is golden and crispy).
Serve hot with natural frozen or plain Goat's yoghurt.