Apple & Blackberry Crumble
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Introduction:
Tangy apple and blackberry filling and a delicious crunchy topping - great served with custard or ice cream. Serves 2.
Notes:
Another delicious idea is Tangy Rhubarb Crumble - To convert this recipe simply use 2lb of rhubarb - wash and cut roughly into 1inch (2.5cm) chunks, place in a baking dish and sprinkle with approximately 100g (4oz) of golden caster sugar, follow the rest of the ingredients and method for the Apple & Blackberry Crumble.
Preparation:
Preheat the oven to: 190°C/350°F/Gas Mark 5. You will need a 20cm (8inch) ovenproof dish, lightly buttered.
Ingredients:
For the fruit filling:
200g (8oz) cooking apples (peeled, cored and chopped)
100g (4oz) blackberries
25g (1oz) caster sugar
For the topping:
50g (2oz) Juvela Gluten-Free Mix
35g (1 1/2oz) hard block butter
13g (1/2oz) golden granulated sugar
Method:
- To make the crumble topping, place the Mix in a large bowl, rub in the butter to resemble breadcrumbs.
- Then stir in the caster sugar.
- To make the filling, place the apples in a pan with 1 tbsp water and sugar.
- Cook for about 5 minutes until soft; add the blackberries and cook for a further 3 minutes until fruit is soft.
- Spoon into the prepared dish and top with crumble topping.
- Bake in a preheated oven for 25-30 minutes until golden.
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