INDIVIDUAL BLACKBERRY + APPLE CRUMBLES
Check out Evelyn’s delicious apple and blackberry crumbles, as featured in the latest issue of Style of Wight.
With each season comes new fruits and vegetables, with different colours and flavours. For me, the change from summer to autumn is synonymous with British hedgerows full of plump blackberries. Not only is the blackberry a seasonal British fruit, but it is also readily available on our hedgerows to be foraged. There is something quite satisfying about searching out the best of the crop and returning from a walk armed with Tupperware full to the brim with juicy blackberries. Not only do they taste delicious, but blackberries are also a good source of vitamin C and dietary fibre.
This recipe is for individual crumbles, a simple crowd pleaser perfect for dinner parties or simply make enough for one to satisfy those comfort food cravings.
Recipe
Servings: This recipe serves 2 (in two 14cm shallow pie dishes) but adjust the recipe accordingly for more servings.
Ingredients
Filling:
300g of apple (weight when peeled and diced into roughly 1cm cubes) - approximately 3 apples
1 tsp of coconut oil
12 blackberries (if these are foraged make sure you wash thoroughly and check for bugs)
1/2 tsp ground cinnamon
1 tsp maple syrup
Topping:
15g oat flour (blend 15g of oats to a flour consistency)
35g oats
25g ground almonds
10g mixed seeds
25g melted coconut oil
1 tbsp maple syrup
1/2 tsp coconut sugar
1 tbsp flaked almonds
Method
Preheat the oven to 180C, fan setting.
Heat the 1 tsp of coconut oil in a pan and add in the apple cubes. Sprinkle with the cinnamon and add the maple syrup. Cook for 5 minutes (stirring frequently), before adding the blackberries for a further 3 minutes.
Place all of the topping ingredients (minus the flaked almonds and coconut sugar) into a bowl and give a really good mix.
Divide the apple and blackberry mixture between the two dishes, and spoon over the topping mixture. Sprinkle with the coconut sugar and flaked almonds.
Bake in the oven for 15-18 minutes, until the top is golden and you can see the filling bubbling through.
Top tip: Serve with ice cream or custard.
