Berry & Apple Crumble
Berry & Apple Crumble
Course: Recipes, MainDifficulty: Easy1
hour10
minutesWhen the weekend comes, there’s nothing I enjoy more than a long, lazy morning frittering around in the kitchen. With small children, the relaxation factor is non-existent, but the fun factor can be high with a little planning and acceptance of imperfection. I’m keen to teach mine early about knife skills, heat, and the joy of cooking from scratch.Â
Bertie cut the apples, Saskia weighed the sugar (yes half of it had to be returned to the packet, but her sense of achievement outweighed any feeling of annoyance), and then poured the berries into the pan. It was a moment to teach the importance of holding the handle whilst stirring, so that it won’t fall off the hob and burn your shins. They love learning like this, and when the dish finally comes to the table, there’s no question that they’ll be tucking into their own creation.
INGREDIENTS
4 large green apples
100g blackberries
50g raspberries
50g caster sugar
50g butter
100g plain flour
100g porridge oats
50g spelt flour
110g nuts (I used cashews, but see what you have – macadamias are also lovely)
110g brown sugar
4 drops vanilla extract
Directions
- Chop your apples into slices. Heat the butter in a pan, and add the apples, preferably in a pan big enough to give them space to move around. Once they are softened slightly, add in the sugar, and allow it to dissolve into the butter. It will be a shiny, green, beautiful mess. Add in the berries, but don’t crush them if you can help it – the crumble is all the better for intact berries bursting with flavour.
- For the crumble topping, add all the ingredients to a blender and process until it looks a bit like breadcrumbs.Â
- Pour the fruit into an ovenproof dish, and then spread the crumble mixture on top. Bake at 180C for about 20 minutes, at which point the crumble should be golden and the fruit bubbling through in places.Â
Serve with custard, cream, or ice-cream. Or all three.Â
Shop the Ingredients
