Blackberry & pureed apple crumble
Autumn is the season of the blackberry and its bounty time for picking or grabbing a bargain in the supermarket or down the market. I pureed the cooking apples to make some apple sauce and it works great with the blackberries. All the dish needs is a subtle hint of cinnamon and a decent crumble and you can’t go wrong. Perfect to follow the Sunday Roast with lashings of cream.
Servings:
Ingredients
- 300 grams Blackberries (£4.00)
- 3 whole Apple (£0.75)
- 5 grams Cinnamon (£0.11)
- Crumble
- 100 grams Demerera sugar (£0.20)
- 100 grams Butter (£0.34)
- 100 grams Oats (£0.08)
- 100 grams Plain Flour (£0.10)
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Prep Time: 20
Cook Time: 35 minutes
- Peel & core the apples then stew in a covered saucepan with about 100ml of water on a low heat. Once cooked puree.
- Make the crumble by adding all its ingredients together in a food processor and mixing until you have a coarse mix.
- Add the blackberries and apple puree to a baking dish with a sprinkling of cinnamon.
- Pour the crumble mix on top and cook in a medium oven for 35 minutes, or until crumble browned. Serve with cream.
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