blackberry and apple crumbles
Preparation time 10 minutes, Cooking time 22–25 minutes
4 dessert apples, peeled, cored and thinly sliced
125 g (4 oz) blackberries
2 teaspoons caster sugar
100 g (3½ oz) gluten-free rolled oats
50 g (2 oz) unsalted butter, diced
40 g (1½ oz) dark muscovado sugar
25 g (1 oz) flaked almonds
Divide the apple slices and blackberries between 4 small ovenproof dishes or ramekins and sprinkle with the caster sugar.
Place the oats, butter, muscovado sugar and almonds in a food processor and blitz until the mixture resembles breadcrumbs. Spoon the oat mixture over the fruit.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 22–25 minutes until golden.
For blackberry & apple fool, whip 300 ml (½ pint) double cream until soft peaks form. Gently fold in 150 g (5 oz) unsweetened stewed apple and 125 oz (4 oz) lightly crushed blackberries. Divide between 4 glasses and chill until ready to serve. Calories per serving 416
|blackberry and apple crumbles|