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.
- Pie dish or loaf pan
- Wooden spoon
- 4/5 apples (Granny Smith or Bramley)
- 150 g blackberries
- 1 tsp cinnamon
- 50 g demerara sugar (or light brown sugar)
- 100 g plain flour
- 100 g ground almonds
- 90 g butter (room temp)
- 90 g caster sugar
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
- 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.