Recipe: Apple and Blackberry Crumble

crumble text

One of the things I love about autumn is that it means autumn food. Homemade soups, pies and general rib-sticking goodness… Hoo yes, get in my face! A firm favourite round here is my apple crumble, which when served hot and with a scoop of really good vanilla ice cream is the cure for many, many ills (honest, guv).

Traditional crumble recipes call for butter but I like to give my crumble a healthy twist; I use a block vegetable spread as it has about 50% less saturated fat than butter, replace plain flour with wholemeal for a bit of extra goodness, and cut down on added sugar. All in all, this is a lovely comforting dessert with plenty of goodness packed in.

Ingredients (serves 4)
For the crumble topping

  • 150g wholemeal flour
  • 100g vegetable spread, cold and cubed
  • 75g brown sugar
  • 25g oats

For the filling

  • 2 large cooking apples
  • Handful of blackberries
  • 2 tsp wholemeal flour
  • ½ tsp cinnamon

Method

  1. For the topping, combine flour and vegetable spread (either by hand or in a food processor) until it is the consistency of breadcrumbs. Add sugar and put to one side.
  2. Peel, core and dice two large cooking apples, and combine with the rest of the filling ingredients.
  3. Add the apple filling to a baking dish and cover with the crumble topping.
  4. Sprinkle the oats on top of the crumble and bake for 45-50 minutes at 200°c (180°c fan).

 

If you give this recipe a go, let me know what you think!

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