Blackberry and Apple Crumble
The combination of sweet dark blackberries and tart green apples makes a perfect blackberry and apple crumble with very little extra sugar needed.
THE FRUIT FILLING
150g / 5¼oz fresh or frozen blackberries
1½ tablespoons sugar
3 medium cooking apples
THE ALMOND CRUMBLE TOPPING
200g / 7oz self-raising flour
150g / 5½oz brown (demerara) sugar
125g / 4½oz cooking margarine
50g /2 oz chopped almonds
Preheat the oven to 180°C - Fan 160°C - 350°F - Gas Mark 4.
Peel the apples, cut them into quarters, remove the core then cut each quarter into six or eight slices.
Apples are available all year round and at very good prices in the shops. But, out of season, blackberries cost a fortune, around £1.80 for 150g. We suggest you pick them when they are in season and then freeze them for later use.
The crumble topping in this recipe is almond flavoured, the perfect partner for blackberry and apple. If you prefer a more traditional crumble topping then use the one in steps 1 and 2 of our apple crumble recipe which can be found here.
Another different crumble topping can also be found used in our plum crumble recipe. It has porridge oats in it and tastes great as well, it can be found here. Finally, our buttery crumble topping can be found here.
Place the cooking margarine, sugar and flour (for the crumble mixture) into a large bowl and blend them together with your fingers. This will take from three to five minutes.
It's also fine to mix the crumble with a fork or food blender. Add the chopped almonds to the crumble mixture and mix well with your fingers.
Almond crumble topping
If you are using large blackberries, chop them up a bit. Layer the bottom of the oven proof dish with apples, then the blackberries and then another layer of apples.
Sprinkle the sugar over the top. Now spread the crumble mixture over the top of the fruit.
Place in the pre-heated oven (180°C - Fan 160°C - 350°F - Gas Mark 4) and cook for 40 minutes in the middle of the oven. Serve warm with lots of double cream or ice cream
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