This is the perfect winter pudding – it is rich, fruity and comforting with a crumbly moreish topping. Apples are a great source of soluble fibre called pectin, and help to maintain a healthy digestive system. Berries are a fantastic source of immune boosting antioxidants such as immune boosting vitamin C.
Apple and Berry Crumble
- 3 apples (approx 330g)
- 200g mixed frozen berries (raspberries, blueberries, blackberries, gooseberries, redcurrants, etc all work brilliantly)
- 200g ground almonds
- 110g cold butter (chopped into small pieces or grated whilst fridge-hard/cold)
- 80g light brown muscovado sugar
- 80g spelt flour
- 3 tbsp runny honey
- 1 tsp cornflour
- Natural or Greek yogurt to serve
- Preheat the oven to 180C.
- Simply place your cold chopped butter in a bowl with the ground almonds and flour and rub together with your fingers. Do this in a light, quick fashion as you don't want to warm up the butter too much and make it overly claggy. Rub through until all the butter disappears and resembles breadcrumbs, then stir through the sugar.
- Place the chopped apples and blackberries into a bowl and mix through the cornflour. Scatter into the ovenproof dish (approx 9 inches by 6 inches); deep enough for the fruit to come two thirds of the way up.
- Drizzle over the honey.
- Sprinkle the crumble loosely over the top and place in the oven for 30-40 minutes, until bubbling around the edges and when tested with a cutlery knife the fruit feels soft and with little resistance.
- Serve with a generous dollop or natural of Greek yoghurt.
I often make up extra crumble and keep it in a bag in the freezer so I can throw it onto soft, old fruit I have roasted or to jazz up a compote.
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