Blackberry and apple crumble
Blackberry and Apple Crumble
Little says comfort more than a freshly baked crumble drizzled with warm custard. You can use pretty much any seasonal fruit orberry—the possibilities are endless—but this is one version that I return to again and again. It freezes well; just leave it to cool before putting it in the freezer. Then you can have a dessert readily at hand when impromptu dinner guests swing by. Serve warm out of the oven with a scoop of vanilla ice cream or custard.
100g / 1 cup rolled oats
50g / 1/2 cup almond flour
125g / 1 cup all-purpose flour
130g / 2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of sea salt
170g / 3/4 cup (1 ½ sticks) salted butter, room temperature
420g / 14 ounces Granny Smith apples, peeled, cored, and chopped
300g / 10 ounces blackberries
Preheat the oven to 180°C / 350°F.
In a large bowl, combine the oats, flours, sugar, cinnamon, and salt. Using your fingertips, rub the butter into the flour mixture until you have a soft, crumbly topping.
Place the apples and blackberries in a 25-centimeter / 10-inch pie dish, and cover with the crumble mixture.
Bake until the topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.