James Martin’s apple and blackberry crumble is a family favourite. What better then a delicious dessert that helps you towards your five a day? And an added bonus is that this apple and blackberry crumble recipe is also really easy to make. There’s enough in this crumble dessert to serve four people, but if you prefer smaller portions you could probably stretch it further. It only takes around 25-30 mins to cook so is an easy addition to a family lunch, when you want something that wows but doesn’t take up your whole afternoon to make. James Martin’s apple and blackberry crumble is comfort food at its finest and the apple and blackberry make a delicious combo in this crunchy and syrupy crumble. It’s also a great way for using up leftover fruit in your fruit bowl or fridge at the end of the week so that you don’t have to throw away any fruit that you haven’t eaten. Or if you’re picking fruit in the summer, this simple crumble is also a great way of using up the glut of fruit you might have growing in your garden. Warming, comforting and sweet, what more could you want after a winter Sunday roast?
- 2 large cooking apples, peeled, cored and sliced
- 284g can blackberries in fruit juice
- 2tbsp (30ml) water
- 2tbsp (30ml) acacia honey
- 40g (1½ oz) plain flour
- 40g (1½ oz) wholemeal flour
- 25g (1oz) oats
- 60g (2oz) olive oil margarine
- 60g (2oz) flaked almonds
- 40g (1½ oz) brown sugar
Pre-heat the oven to 190ºC (375ºF, gas mark 5).
Put the prepared apples, blackberries and their juice and water into an ovenproof dish. Stir in the honey.
For the topping, put the flours and oats in a bowl and rub in the margarine until the mixture resembles coarse breadcrumbs. Mix in the almonds and sugar. Alternatively, mix in a food processor.
Spread the crumble mixture over the fruit and bake in the oven for 25-30 mins until the topping is lightly golden.
Top tip: Add a sprinkle of ginger, cinnamon or nutmeg to give this crumble even more flavour.