Apple blackberry and spelt crumble
Prep time 20 mins
Cook 40 mins
A crumble is the ultimate comfort dessert, served hot with ice-cream. Here in the crumble mixture, we use salted butter, which gives the crumb a lovely salty-sweet edge and using spelt flour adds a nuttier flavour. You can use plain flour and oats if you like, but you may need to reduce the sugar by a tablespoon. The trick to any crumble is to create nice lumpy crumbs at first when you’re
working the pastry.
3 Granny Smith apples (180g each), peeled and diced
100g raw sugar
250g fresh or frozen blackberries
100g spelt flour
80g salted butter, diced
50g spelt rolled oats
30g split almonds, roasted
and coarsely chopped
70g raw sugar
Cook apples, sugar and butter in a saucepan over medium heat and stir occasionally until apples are half-cooked and just tender (10 minutes), then stir through blackberries and set aside.
For crumble, rub butter into the flour until a sandy mixture. Add oats and sugar and press to form various size crumbs, then stir in almonds and set aside.
Preheat oven to 200°C. Grease a small baking dish or large shallow ovenproof bowl with butter and add apple mixture. Top apple mixture with crumble and bake until golden and bubbling (30 minutes).
Set aside to cool for a few minutes, then serve hot with ice-cream.
NOTE You can find spelt flour and spelt oats from The Source Bulk Foods.