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
- 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.
- Peel, core and dice two large cooking apples, and combine with the rest of the filling ingredients.
- Add the apple filling to a baking dish and cover with the crumble topping.
- 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!