Apple And Blackberry Crumble
This delightful apple and blackberry crumble recipe is the perfect blend of sweet, tart, and crunchy. The tender apples and juicy blackberries meld together under a crispy topping with a unique twist of seaweed powder and a sprinkling of seeds. A comforting dessert that pairs perfectly with a dollop of vanilla ice cream or a generous drizzle of custard.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz cooking apples
- 25g/1oz butter
- 75g/2½oz caster sugar
- 250g/9oz blackberries
- 100g/3½oz plain wholemeal flour
- 75g/2½oz porridge oats
- 2 tsp shony (powdered seaweed
- 100g/3½oz soft dark brown sugar
- 75g/2½oz unsalted butter
- 25g/1oz sunflower seeds
- 15g/½oz pumpkin seeds
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside.
- To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs.
- Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.
- Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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