Gluten Free Apple and Blackberry Crumble
This delicious crumble is perfect to make when blackberries are in season. There's a luscious layer of apple and blackberry, with a crunchy oatmeal topping. What's not to love?
Ingredients
- 500 g cooking apples
- 150 g blackberries
- 150 g gluten free porridge oats
- 50 g butter
- 3 tablespoon sugar white, brown, castor or granulated
Instructions
- Preheat the oven to 180 degrees (160 degrees fan).
Crumble topping
- Add the oats, sugar and butter to the bowl of a food processor. Blitz until the butter is mixed in, but the oats still retain some of their texture.
Apple and blackberries
- Peel the apples, and remove the flesh from the core. Slice into 5mm pieces. Add to the baking dish and mix in the blackberries.
Assembly and baking
- Add the topping to the dish, and spread out to cover the fruit. (It doesn't matter if the odd blackberry is peeping through.) Bake in a preheated oven for 40 minutes. The topping should be golden, and the fruit tender.
Notes
- Cooking apples are ideal for crumble as they soften down to a lovely texture.
- You can use fresh or frozen blackberries. If you use frozen, there's no need to defrost.
- Check the tartness of the fruit mixture. If you think it's too tart, add a spoonful or two of extra sugar, or honey.
- If you don't have a food processor, rub the butter into the oats by hand. You'll find this much easier if the butter is at room temperature and relatively soft.
Nutrition
Calories: 341kcalCarbohydrates: 61.2gProtein: 5.1gFat: 10.6gSaturated Fat: 5.5gFiber: 10gSugar: 32.2g
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