MUNCH RATING: 5/5
The crumble topping is more like the topping you have on an Apple Crisp, which is an American dessert. I used apples because we always have some apples sitting untouched in the fruit bowl and this is a perfect way to use up the ones that are starting to go a bit soft. I always prefer to use eating apples to cooking apples, as I think they’re naturally sweeter (and not so sharp so you don’t have to add so much sugar) and they keep their shape more, so you have something to bite into, rather than a spoonful of mush.
I went out into the garden and picked some blackberries that were overgrowing from next door’s garden. They’re bang in season now, so go out and look in a nearby hedgerow and you’ll probably spot some ripe for picking!
- Makes: 4 individual crumbles
- Oven temperature: Gas mark 4/350°F/180°C
- Cooking time: 20 minutes (or 30 mins if doing 1 large dish)
Ingredients for the filling:
- 2 eating apples (I used Gala), peeled, cored and cut into bite size pieces
- big handful of blackberries (as many as you can pick!)
- 1-2 Tablespoons sugar (depends how sweet you like it)
- 2 teaspoons lemon juice (this is optional but if you’re making these in advance then I’d use it to stop the apples going brown)
Ingredients for the topping:
- 50g rolled oats
- 100g ground almonds
- 150g melted unsalted butter
- 50g plain flour
- 100g soft brown sugar
- Preheat the oven to Gas mark 4/350°F/180°C.
- Put the apples and blackberries in a small bowl and mix well with the sugar and lemon juice, if using.
- Mix together all the topping ingredients together.
- Distribute the fruit between 4 ramekins and then sprinkle over the topping, but don’t press it down too firmly.
- Bake for 20 minutes until golden brown.
I bought this set of 4 ramekins from Amazon for £6.99. They are 3.5 inches in diameter and 2 inches deep, so the perfect size. They are blowtorch, dishwasher, microwave and oven safe. I plan to make crème brûlées in them next!