Apple & Blackberry Crumble
~40 min (estimated)
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Ingredients
- 120g (4.5 oz) Wholemeal Spelt Flour
- 60g (2 oz) Coconut Sugar
- 60g (2 oz) Butter
- 300g (10.5 oz) Braeburn Apples
- 30g (1 oz) Butter
- 30g (1 oz) Coconut Sugar
- 120g (4.5 oz) Blackberries
- ¼ teaspoon Cinnamon
- to serve Ice Cream
Tip: Try swapping in a nut or seed-based alternative, like cashew cream or almond cheese.
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Instructions
- Heat oven to 190C/170C fan/gas 5. Tip the wholemeal spelt flour and coconut sugar into a large bowl. Add the butter, then rub into the wholemeal spelt flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and coconut sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
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