Blackberry and apple crumble

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Blackberry and Apple Crumble

Serves 6

 

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.