Blackberry and apple crumble

Recipe by:

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

Blackberry and apple crumble

SERVES

8

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C.

  2. Beat together the flour, butter and sugar until the mixture forms crumbs. Stir the nuts and oats into the crumble mixture.

  3. Toss the apples and blackberries in the honey, then stir in the lavender flowers.

  4. Place the fruit mixture into four (or six) miniature ovenproof dishes.

  5. 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.

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

  1. Preheat your oven to 180°C.

  2. Beat together the flour, butter and sugar until the mixture forms crumbs. Stir the nuts and oats into the crumble mixture.

  3. Toss the apples and blackberries in the honey, then stir in the lavender flowers.

  4. Place the fruit mixture into four (or six) miniature ovenproof dishes.

  5. 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.