From a previous blog post - Ideas for using blackberries you know that at the moment we have a huge amount of blackberries growing wild around the farm. These seems to be the most loved way to use them and is delicious topped with a big creamy dollop of Velvet Cloud yogurt. I don't like things with refined sugar in them, so I adjust my version, by replacing the sugar with a small squeeze of honey and replacing the flour for the crumble with oats.
Blackberry and Apple Mixture
- 300 g Apple
- 120 g Blackberries
- 30 g Brown Sugar or replace sugar with a squeeze of honey to taste
- 30 g Butter
- 1 tsp Cinnamon
Crumble Topping
- 60 g Caster Sugar
- 120 g Plain Flour or replace the flour with higher fiber oats
- 60 g Butter at room temperature, cut into pieces
- 60 g Flaked Almonds
Method
- Heat oven to 190°C/Fan 170°C /Gas 5.
- Mix the flour and sugar into a large bowl.
- Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture, then add the flaked almond
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- For the fruit mixture, peel, core and slice apples.
- Put the butter and sugar in a medium saucepan and melt together over a medium heat.
- Cook for approx 3 mins until the mixture turns to a light caramel consistency.
- Stir in the sliced apples and cook for 3 mins.
- Add the blackberries and cinnamon, and cook for a further 3 mins.
To Serve
Spoon the warm fruit into an ovenproof dish, top with the crumble mix, then place in the oven for 5-10 mins at 190°C/Fan 170°C /Gas 5
Serve with a big blob of Velvet Cloud sheep's milk yogurt in each dish
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