Blackberry crumble
Blackberries shine in a crumble.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
Ingredients
120g plain flour
50g coarse whole meal flour
130g cold butter, cubed
30g demerara sugar - a little extra for sprinkling
60g porridge oats
For the filling:
600g apples, peeled, cored and sliced
100g blackberries
1 tsp lavender flowers - optional
1 tbs honey
1 tsp vanilla
Method
Preheat. Your oven to 180ºC/gas mark 4. Lay out six ramekins or mini tart cases.
Place the two types of flour, the butter and the sugar into a large bowl. Rub the butter into the dry ingredients until the mixture looks like rough breadcrumbs.
Add in the porridge oats and set aside.
Toss the apple slices, blackberries, lavender flowers, honey and vanilla together and divide the mixture into your six dishes.
Top the fruit with the crumble mix.
Sprinkle a little more muscovado sugar on top if you like.
Place into the center of your oven and bake for about 25 minutes until the crumble is golden and the fruit is bubbling. Allow to cool before serving.
