Apple and Blackberry Crumble

It's wild blackberry season and there is no better way to use them than in an apple and blackberry crumble. It's a really fun family acitivity to forage for the wild blackberries and then bake them into a delicious dessert. It's an easy recipe and by using wild local fruits it's the perfect way to practise sustainability.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 6

Equipment

Pie dish or loaf pan
Bowl
Wooden spoon
Knife
spatula

Ingredients

4/5 apples (Granny Smith or Bramley)
150 g blackberries
1 tsp cinnamon
50 g demerara sugar (or light brown sugar)

Crumble

100 g plain flour
100 g ground almonds
90 g butter (room temp)
90 g caster sugar

Instructions

Apple and Blackberry filling

Preheat oven to 180 degrees
Grease the inside of your pie dish or loaf tin with a little butter.
Peel the apples and chop into large bite sized pieces. Wash the blackberries well.
Put the apples, blackberries, demerara sugar, and cinnamon into a bowl. Mix well with your wooden spoon.
Transfer to oven proof dish

Crumble Topping

In a bowl combine the flour, ground almonds and caster sugar.
Rub in the butter with your finger tips until it resembles fine breadcrumbs
Put the crumble on the top of the apple and blackberry filling and spread evenly.
Bake for 35/40 minutes until golden brown.