Blackberry and apple crumble
The perfect way to use up those blackberries! If you don't like cashew nuts, use an extra 50g of porridge oats in your crumble mixture
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
120g plain flour
50g coarse wholemeal flour
130g cold butter, roughly cubed
30g muscovado sugar — and a little extra for sprinkling
60g porridge oats
50g cashew nuts, chopped
500g cooking apples, peeled, cored and sliced
150g blackberries, cored
1 tbs honey
2 tsp edible lavender flowers (optional)
Method
Preheat your oven to 180°C.
Beat together the flour, butter and sugar until the mixture forms crumbs. Stir the nuts and oats into the crumble mixture.
Toss the apples and blackberries in the honey, then stir in the lavender flowers.
Place the fruit mixture into four (or six) miniature ovenproof dishes.
Top each dish with your crumble mix. I tend not to press it down too much as I like the fruit to bubble through. Sprinkle a little brown sugar over each one if you like. Bake for 30 minutes until golden.
