Apple & Blackberry Crumble
Apple and Blackberry Crumble…..
This is a quick and easy dessert that’s perfect for a sunday lunch or mid week treat. Apples and ripe juicy blackberries are perfect partners. Serve warm with vanilla ice cream.Ingredients Filling: 900g mixed apple varieties, peeled, cored and chopped 450g blackberries 50g caster sugar Crumble topping: 80g porridge oats 140g plain flour 80g light soft brown sugar 80g ground almonds 1/2 teaspoon ground cinnamon 150g unsalted butter, chilled and cubed Medium oven proof dish or 4-6 individual dishes, well buttered.
Pre Heat the oven to 200°C (400°F) Gas 6
Put the apples, blackberries and caster sugar into a large bowl and using your hands mix well. Transfer to prepared baking dish.
To prepare the crumble topping, combine the oats, flour, sugar, almonds and cinnamon in a bowl and mix well. Add the cubed butter. Using your finger tips, ‘Rub in’ the butter until the mixture resembles coarse breadcrumbs. Alternatively, use a food processor, taking care not to over process to avoid grinding the oats to finely.
Sprinkle the crumble topping evenly over the apple mixture. Bake in the preheated oven for 35-45 minutes, until the crumble is golden and the fruit is bubbling. Serve warm with vanilla ice cream.
If there are any left overs (doubtful!) its delicious cold with greek yoghurt for breakfast.
Original recipe from the book ’Cinnamon, spice and warm apple pie’.
All images © Kat Weatherill 2013