What do you do when someone gives you a kilo of apples straight from their garden? You run home and make an apple & blackberry crumble of course! I love it when friends give me food or home grown produce, it’s especially meaningful to me as I’m not very good at growing anything worth eating at all. So when I do get lovely things from friends I am always very grateful. My all time favourite thing to do with apples is make an apple and blackberry crumble, and this apple and blackberry crumble is a little bit healthier than your average crumble, it’s made with spelt flour, less sugar than usual and has the addition of big juicy blackberries, walnuts and pumpkin seeds.
So we are still waiting for Autumn here in Ely, the weather has gone crazy and mixed up August for September, we’ve been having some very hot days, a mini heatwave I guess, but I’m holding tight and baking this regardless, because these apples and blackberries need, no, deserve to be made into a juicy, bubbling, crumbly pie and then topped with some very excellent vanilla ice cream. And guess what, nobody complained about having a warm pudding on a very hot day 😉
If you are wondering why mess around with a classic crumble and why spelt, well it’s a wholegrain flour and it’s easier to digest, it’s also high in fibre and well, I’m trying to make our desserts a little bit healthier. Did I mention the walnuts and seeds, they are full of healthy fats and good for you minerals, so more healthy add ins. The spelt flour also adds a little more of a nutty taste to the crumble, which I like. This flour also makes the crumble a little denser too so you may what to be aware of this before you make it. This apple and blackberry crumble is very lovely warm served with a scoop of vanilla ice cream but it is also really great cold with a dollop of greek yogurt, it will keep in your fridge for about two days, sadly ours didn’t last that long.
Apple & Blackberry Crumble
- For the filling:
- 1 kg of tart apples , bramley are great, peeled, cored and roughly sliced.
- 260 g fresh blackberries
- 50 g golden castor sugar
- 2 tbs lemon juice
- For the topping:
- 200 g plain spelt flour
- 100 g jumbo oats
- 100 g walnuts , roughly chopped
- 60 g pumpkin seeds , roughly chopped
- 100 g light muscavado sugar
- 100 g butter at room temperature
- Pre-heat the oven to 180 degrees C, I use a fan assisted electric oven pleas adjust according to your own oven.
- Place the apples, blackberries, lemon juice and castor sugar in a good size pie dish and mix gently with your hands.
- In a large bowl add all the dry ingredients and mix well, add the butter and using your fingers rub the butter and flour mixture together until you have a rough breadcrumb mixture, don't worry if you have lumpy bits this is a rustic style dish.
- Sprinkle the crumble over the apple and blackberries and then place on the middle tray of your oven, bake for 25 to 30 minutes or until the topping has browned and the filling is bubbling.
- Serve warm with some good quality vanilla ice cream.
- Keep in the fridge once it has cooled, for a day or two and reheat if you like.