Saturday, 14 November 2015

Apple and Blackberry Crumble

Apple and Blackberry Crumble

4 ramekin dishes (or a small casserole dish)

100g of Blackberries
2 Red Apples
4 tablespoons of Maple Syrup
1 tablespoon of Vanilla Extract
60ml of Water
1/4 teaspoon of Cinnamon
2 tablespoons of Lemon Jucie
Pinch of Salt

60g of Pecans
120g of Rolled Oats
4 tablespoons of milled Linseed or Flaxseed
60g of Salted Butter
2 tablespoons of Honey

  1. Preheat oven to 180oC and remove butter from the fridge, allowing it to reach room temperature.
  2. For the filling, peel and core apples. Cut into chunks and toss into a bowl with the lemon juice.
  3. Wash and add blackberries in with the apples, along with all the other filling ingredients.
  4. Mix together then place into a saucepan, allowing to simmer on low-medium heat, for 10 minutes.
  5. For the topping, in a food processor, roughly blend pecans and oats. Ensure not to mill them into a flour-like consistency. Think more small chunks, which will allow a lovely crunchy finish, once baked.
  6. Then add in butter, linseed/flaxseed and honey. Whiz together in the food processor for a few second intervals until until blended together with the oats and pecans.
  7. Once the fruit has cooked and softened in the saucepan, transfer into ramekin pots, topping them with the oat crumble mixture.
  8. Bake in the oven for 15 minutes until golden on top. 
  9. Serve with greek yoghurt or, believe me, they're flavoursome enough to eat just on they're own.

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