Apples and blackberries - a timeless duo. The ground almonds give this crumble that extra special richness, but if you want to make a healthier version, try substituting no-sugar muesli for the almonds and use half plain and half wholemeal flour. Serve with vanilla ice-cream for a delicious contrast with the hot crumble.
Method
- Peel the apples and slice thinly. Cover with the lemon juice and toss so they are all covered.
- Add 100g sugar, along with the ground mixed spice and blackberries. Toss gently so the blackberries do not go mushy.
- Preheat the oven to 200oC (180OC fan oven). Grease a 1.8 litre shallow dish then carefully tip the fruit into the dish.
- Put the butter, rice flour, ground almonds and the remaining sugar into a food processor and beat until the mixture begins to look like breadcrumbs. This can be done by hand if you do not have a processor - simply use your fingers to rub the butter between the flour and almonds, then add the sugar.
- Spoon the crumble over the fruit and bake for 35-45 minutes until the fruit is tender and the crumble golden and bubbling.
Serves: 6
Time: 20 minutes, plus cooking time (35-45 minutes)
Suitable for freezing
Store leftovers in the fridge (but for no longer than 2 days). How about eating it for tomorrows lunch?
Allergy advice
Contains gluten and nuts
Ingredients
- 450g blackberries
- 450g Bramley apples
- Juice of 1 lemon
- 225g sugar
- ½ tsp ground mixed spice
- 100g butter, chopped
- 225g plain flour
- 75g ground almonds
