Apple and Blackberry Crumble
less than 30 mins
30 mins to 1 hour
Ingredinets for the filling:
- 500g cooking apples, peeled, cored and sliced
- 25g butter
- 75g caster sugar
- 250g blackberries
Ingredients for the crumble topping:
- 100g Grand Mills Wholemeal flour
- 75g porridge oats
- 2 tsp shony (powdered seaweed)
- 100g soft dark brown sugar
- 75g unsalted butter, chilled, cut into roughly 1cm cubes
- 25g sunflower seeds
- 15g pumpkin seeds
1 - Preheat the oven to 180C.
2 - For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring in between until the sugar has dissolved and the fruit is just starting to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside.
3 - In a bowl, combine the flour, oats, powdered seaweed and sugar to make the crumble topping. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs.
4 - Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.
5 - Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.